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Seeking a critique of an Irish Red done American style and question about Carared

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reverendnathan

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I wanted to make an Irish Red 100% my own and keep is SIMPLE. Just looking for some thoughts and feedback, I want to make sure my specialty malts aren't the wrong approach.

Also, just how red is Carared? I really want a nice, deep red, but not dark (like what an Arrogant Bastard may come off in color, but rather a solid red).

Anyways, here's the recipe:

Code:
Recipe Specifications
--------------------------
Boil Size: 6.52 gal
Post Boil Volume: 5.39 gal
Batch Size (fermenter): 5.00 gal   
Bottling Volume: 4.25 gal
Estimated OG: 1.060 SG
Estimated Color: 16.1 SRM
Estimated IBU: 24.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 86.4 %
Boil Time: 60 Minutes

5g Calcium Chloride added to W. Los Angeles city water

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
9 lbs                 Pale Malt (2 Row) US (2.0 SRM)           Grain         1        76.6 %        
2 lbs                 Carared (20.0 SRM)                       Grain         2        17.0 %        
12.0 oz               Special B Malt (180.0 SRM)               Grain         3        6.4 %         

0.25 oz               Centennial [10.00 %] - Boil 60.0 min     Hop           4        7.5 IBUs      
2.75 oz               Centennial [10.00 %] - Boil 5.0 min      Hop           5        16.5 IBUs     

1.0 pkg               SafAle English Ale (DCL/Fermentis #S-04) Yeast         6        -             

Mash @ 152F
16 SRM, 24 IBU and 6.5% of grain bill Special B... is everything in order? It all conforms to style guidelines, albiet right at the edge.

Cheers!
 

TwoGunz

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Really depends on what you're going for. Irish reds are pretty mild. I think the crystal is definitely too much and the special B feels a little out of place as well, particularly in that amount. Just my 2 cents
 

DocScott

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I think too much crystal as well and your hop schedule is kind of weird for a red. 2.75 oz of centennial at 5 min is going to give way more citrus aroma than you would typically have in a red. I'd change hops to something with lower AAs (maybe hallertau) and use at 60 min and 20 with maybe a late add if you want some aroma. I think of reds as malt forward rather than hops.
 
OP
R

reverendnathan

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I do want to stick to a late hop addition in the beer, not sure if Centennial is the best call, but I like it's high AA% to get the IBUs on level. Should I try something English or Noble with a lower AA% and bump it's add time up to ~20m?

I was reckoning that was too much Crystal, how is this revision? Note I haven't tweaked the hops yet, so this is just grains:

Code:
Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
9 lbs 12.0 oz         Pale Malt (2 Row) US (2.0 SRM)           Grain         1        84.8 %        
1 lbs                 Carared (20.0 SRM)                       Grain         2        8.7 %                     
12.0 oz               Special B Malt (180.0 SRM)               Grain         3        6.5 %         

0.25 oz               Centennial [10.00 %] - Boil 60.0 min     Hop           4        7.6 IBUs      
2.75 oz               Centennial [10.00 %] - Boil 5.0 min      Hop           5        16.6 IBUs
Should I cut Special B in halfish and put in Roasted Barley in the other half that I cute out? I see Roast malt a lot in these recipes, and I was reckoning I'd use Special B for a small hint of toffee, raisiny flavor.
 

bja

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Should I cut Special B in halfish and put in Roasted Barley in the other half that I cute out? I see Roast malt a lot in these recipes, and I was reckoning I'd use Special B for a small hint of toffee, raisiny flavor.
Get rid of the special B and add a couple ounces of Roasted barley and a lb. of Munich. There are no toffee or raisin flavors in an Irish Red.
 

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