Red Headed Step Child

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SuperiorBrew

Well-Known Member
Joined
Aug 23, 2007
Messages
1,672
Reaction score
48
Recipe Type
All Grain
Yeast
American Ale II (Wyeast Labs #1272)
Yeast Starter
1 L
Batch Size (Gallons)
5.5
Original Gravity
1.051
Final Gravity
1.014
Boiling Time (Minutes)
60
IBU
20.2
Color
10.3
Primary Fermentation (# of Days & Temp)
7 @ 68º
Secondary Fermentation (# of Days & Temp)
38 @ 50º
Additional Fermentation
7 @ 34º
BeerSmith Recipe Printout - www.beersmith.com
Recipe: Red Headed Step Child
Brewer: SuperiorBrew

Style: Irish Red Ale
TYPE: All Grain
Taste: (40.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.51 gal
Estimated OG: 1.051 SG
Estimated Color: 10.3 SRM
Estimated IBU: 20.2 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 87.09 %
12.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 7.68 %
4.0 oz Special Roast (50.0 SRM) Grain 2.56 %
2.1 oz Biscuit Malt (23.0 SRM) Grain 1.33 %
2.1 oz Chocolate Malt (450.0 SRM) Grain 1.33 %
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 16.6 IBU
1.00 oz Williamette [5.50 %] (5 min) Hops 3.6 IBU
0.10 oz Super Irish Moss (Boil 10.0 min) Misc
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 9.76 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 3.05 gal of water at 179.8 F 154.0 F
10 min Mash Out Add 1.71 gal of water at 201.1 F 168.0 F

Notes:
------
1 l Starter
Pre-boil 1.040
Post-boil 1.051
Won a Gold medal in a small competition March 08

View attachment recipesRHSC.bsm
 
How'd this come out?

I've been looking at red ale recipes lately to help formulate my own, and yours seems rather unique. Mostly I've seen base + crystal + roasted malt (black patent, roasted barley, chocolate), and occasionally some more emphasis toward the malty side, either with a maltier base malt (MO, vienna) or with some specialty grain (munich, melanoidin), and I was leaning toward the latter with my recipe.

But it seems like you've gone in another direction, with the biscuit and special roast (which is basically a darker biscuit malt, right?). Seems intriguing, I'd be interested to hear how it came out.
 
Would you help me formulate this as a mini mash with 4 pounds of grain (1.5 gallon mash- 1.5 gallon sparge) and the rest as dme? I'm going to have an A A II yeast cake to pitch on in about a week after I move my Amber into secondary.

And on the way home I was considering doing a red for my next batch. I really like your grain bill...Like Funkenjaeger said, it is really unique.

Also I have 2 ounces of Fuggles in the freezer (4.0% AA) It's a little less in the bitterness department then the Goldings and the Williamette. What do you think about using that? I've also got some cascade and centennial as well.
 
Revvy said:
Would you help me formulate this as a mini mash with 4 pounds of grain (1.5 gallon mash- 1.5 gallon sparge) and the rest as dme? I'm going to have an A A II yeast cake to pitch on in about a week after I move my Amber into secondary.

And on the way home I was considering doing a red for my next batch. I really like your grain bill...Like Funkenjaeger said, it is really unique.

Also I have 2 ounces of Fuggles in the freezer (4.0% AA) It's a little less in the bitterness department then the Goldings and the Williamette. What do you think about using that? I've also got some cascade and centennial as well.

I will punch it into Beersmith when I get home tonight.

This took 1st place at the Great Northern Brew Ha Ha this weekend (my first competition)
 
Funkenjaeger said:
How'd this come out?

I've been looking at red ale recipes lately to help formulate my own, and yours seems rather unique. Mostly I've seen base + crystal + roasted malt (black patent, roasted barley, chocolate), and occasionally some more emphasis toward the malty side, either with a maltier base malt (MO, vienna) or with some specialty grain (munich, melanoidin), and I was leaning toward the latter with my recipe.

But it seems like you've gone in another direction, with the biscuit and special roast (which is basically a darker biscuit malt, right?). Seems intriguing, I'd be interested to hear how it came out.

Sorry didn't see your post till now. It came out great, I have 8 on tap and this is my favorite. The biscuit and special give it a more biscuit flavor and nice color. This isn't a super red colored beer.

Heres a crappy picture I just took
2793964750101759406S425x425Q85.jpg
 
Revvy said:
Thanks!

And congrats one the win!!!

Here is what I came up with:
On the hops I always thing Kent Goldings for an Irish, but the fuggles would be fine for the aroma addition.

Red Headed Step Child Mini Mash
Brew Type: Partial Mash Date: 11/03/2007
Style: Irish Red Ale Brewer: Rich Hansen
Batch Size: 5.50 gal
Boil Volume: 6.51 gal Boil Time: 60 min
Brewhouse Efficiency: 70.00 % Equipment: My Equipment
Actual Efficiency: 73.12 %
Taste Rating (50 possible points): 40.0

Ingredients Amount Item Type % or IBU
4 lbs Light Dry Extract (8.0 SRM) Dry Extract 49.94 %
2 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 31.21 %
1 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 12.48 %
4.0 oz Special Roast (50.0 SRM) Grain 3.12 %
2.1 oz Biscuit Malt (23.0 SRM) Grain 1.62 %
2.1 oz Chocolate Malt (450.0 SRM) Grain 1.62 %
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 16.8 IBU
1.00 oz Williamette [5.50 %] (5 min) Hops 3.7 IBU
0.10 oz Super Irish Moss (Boil 10.0 min) Misc
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.050 SG (1.044-1.060 SG) Measured Original Gravity: 1.051 SG
Estimated Final Gravity: 1.013 SG (1.010-1.014 SG) Measured Final Gravity: 1.014 SG
Estimated Color: 11.9 SRM (9.0-18.0 SRM) Color [Color]
Bitterness: 20.4 IBU (17.0-28.0 IBU) Alpha Acid Units: 5.0 AAU
Estimated Alcohol by Volume: 4.90 % (4.00-6.00 %) Actual Alcohol by Volume: 4.82 %
Actual Calories: 227 cal/pint


Mash Profile Name: Single Infusion, Light Body, Batch Sparge Mash Tun Weight: 15.00 lb
Mash Grain Weight: 4.01 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 5.74 gal Adjust Temp for Equipment: FALSE

Name Description Step Temp Step Time
Mash In Add 1.25 gal of water at 161.4 F 150.0 F 75 min


Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage Carbonation Type: Kegged (Forced CO2) Carbonation Volumes: 2.8 (2.1-2.6 vols)
Estimated Pressure: 12.1 PSI Kegging Temperature: 34.0 F
Pressure Used: - Age for: 3.0 Weeks
Storage Temperature: 34.0 F


Notes
1000ml Starter
Pre-boil 1.040
 
This is a great recipe. Using this recipe I got 3rd place in the HBT Contest.
Thanks SuperiorBrew.:mug:
 
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