Irish Red Ale St Fuad's Irish Red

[BrewSpook]

SO I finally got around to bottling this batch over the weekend while my dad was in town.

We threw some into a 20oz soda bottle fitted with a tire valve and pumped some carbonation into it.. WOW - it was fantastic. A good roasted flavor and beautiful color. I was really worried when the OG was so low (or the batch size was too high), but it really was a drinkable beer. Went down smooth with just enough sweetness at the end to make you want another one.

I like it so much I have 4 bottles on their way to 2 different comps this month. We'll see how it goes.

 

[Pumbaa]

You guys are going to make my head swell . . .

anyone got a quick Extract conversion or a PM with at most 3# of grain? my little baby cooler can't handle more than 3# of grain. would that still be considered a PM?

I'll try to figure out an extract conversion when I get home from the fire house

**EDIT**
ok just got done playing with Promash . . .

for extract use 6lbs generic light DME levibond = 8. It will end up just a touch darker (Levibond of like 16.2)
Steep your grains like you normally would and every thing else remains the same. TBH This was one of the first recipes I came up with on my own and my first batch ever of this was an extract. I lost the recipie when my computer died and had to re-figure it out . . . thankfully it wasnt a complex recipe and I had kept notes in my scratch book

 

[troutrvr32208]

I'm drinking this now after kegging on sept 30th, very smooth beer. A change from my last few hoppy beers. I like it. Only compliant is I wish it would have carried more of the malty tones.

 

[Yeastie]

I just brewed this a few days ago, brewing went very smoothly because I measured out all the mash and sparge water ahead of time and cleaned and set up the equipment the night before.

A few alterations, I couldn't get whole Fuggles so I used .9 ounces of pellet Fuggles, also I added .25 pounds of cara-amber to give it a nicer red color. I calculated my boiloff rate and found I needed to boil for 55 minutes BEFORE starting the 60 minute boil with the hop additons. That and using a hop bag really saved my ass and my new MLT worked like a charm. I also tossed in a Whirlfloc tablet 20 minutes before the boil was done and the gravity reading was beautifully clear. I used Wyeast 1084 and the wort was cooled with my new CFC.

I hit the mark with just a bit shy of 5.5 gallons OG was 1.060 because the OG was a bit high and I used a slap pack I kept the primary in my closet at room temp for 24 hours to let the yeast grow quickly before transferring it to my garage.

 

[Immith]

Just brewed this on sunday, didn't quite hit the gravity reading but pretty close, boiled for a long time too(only my 3rd all grain batch). Using denny's favorite from wyeast to try it. Smelling great now, can't wait to try it!

 

[HPDrifter]

I have never used this yeast before I brewed this batch, although everything I read about it says it's an amazing yeast.

I brewed this recipe 10 days ago, and the yeast hasn't finished up yet.. I still have a nice THICK head of krausen on it and the FG is still around 1018. I have kept the temps around 60-62F, could this be causing it to ferment so slowly?

I did a 2 liter starter over an entire week, since it started really slowly.

I am in no hurry, just curious about this slow ferment.

 

[Immith]

What beer are you making it with? I'll let you know how it turns out, using that yeast for the beer that this topic follows (St Faud's Irish Red).

Smelling it and it has a nice malty sweetness. Started bubbling on Tuesday after pitching on Sunday, didn't do a starter this time around(no time) nor saved any for krausening later(I keg, but do it for extra oxygen scrubbing, seems to help me, but could be the way I do things). Not slowing down but not going fast either.

 

[cyclonetx]

My marathon St. Fuad's brewing session is finally over. Still making rookie all grain mistakes. Missed the mash temp by about 8 degrees and added too much additional strike water to get the temp up. I ended up boiling wort for two hours to get down to the final volume. Into the primary and the wait begins. I substitued Carared for the crystal malt. I am really looking forward to the first pint. Cheers.

 

[Immith]

My marathon St. Fuad's brewing session is finally over. Still making rookie all grain mistakes. Missed the mash temp by about 8 degrees and added too much additional strike water to get the temp up. I ended up boiling wort for two hours to get down to the final volume. Into the primary and the wait begins. I substitued Carared for the crystal malt. I am really looking forward to the first pint. Cheers.

Hey, I'm definitely making rookie all grain mistakes still. I missed by a few degrees down then sparge was a few degrees up, and I think I did a 2 or 3hr boil as well. Mine was a few weeks ago and is in secondary now @ 50F, and tasting really good(I'm surprised it needs to age longer, but I always get eager so going to wait as long as I can on this one). Here's hoping yours comes out great. I had to make some substitutions, and definitely didn't get the red color I wanted, more a reddish brown(probably closer to what it really is anyways, but still not exactly what I was wanting).

Are you using a program? I just started using one for this batch (and now for all other batches, I've been going nuts lately brewing) and it's helping me, using 5 gallon gott water coolers for my AG batch and a large boil pot and it's helping me get closer than I have been before.

Best!

 

[Krrazy]

Sounds great! Being a new brewer, I'm just starting to identify connections between grains and the tastes in the finish product. I have the grains ready for a batch that's close, but I substituted some 2-Row Pale due to a shortage of Vienna. Thanks for sharing.

 

[cyclonetx]

Just pulled a sample off of the primary to get a gravity reading and the color is a little too light. Looks like the SRM is about 13. Any ideas on what I can add/change to darken it up a bit the next time I brew this one?

 

[stedtale]

Is there an Extract version of this?

I really want to try it out.

Thanks!

 

[BeerPressure]

Just kegged my second batch of this and I have to say it fell well short of the first batch I did.

This time around i had to use non-malted roatsed barley of 300L because i cant find the roasted barley in 450L anymore. It wasnt a dark red beer at all. I also messed up my brewing technique somewhere because the OG was low and the Fg was low.

 

[ClutchDude]

Brewed about 3 weeks ago, hitting every number and mashing at ~156F. Except for a minor hop stoppage(which is leading me to avoid the 2x 90" bends I use), the brew day went perfect.

Fermented @ 63F for two weeks and counting, planning to keg and crash cool some point next week.

Sampled and tasted last night with a FG of 1.016. I thought I detected some esters, but the taste was what I'd expect from a Irish Red.

Looking forward to the final product soon.

 

[cyclonetx]

I am almost through enjoying the last pint of this fine Irish Red. Keeps getting smoother with age. Low hop aroma and taste with a great malty profile. I will be brewing this one again. I do need to tweak the specialty grains a bit to get some more red/ruby color in the beer.

 

[ClutchDude]

went into the keg today. On paper, this beer went as close to the recipe's numbers as I can get. I'll crash cool and carb this week, posting thoughts at some point.

 

[BeerPressure]

went into the keg today. On paper, this beer went as close to the recipe's numbers as I can get. I'll crash cool and carb this week, posting thoughts at some point.

could you post a picture of a pint of the beer? I would like to compare it to the color i got off my recent brewing of this.

 

[ClutchDude]

Will do as soon as I get it carbed and start bottling, which should be some time this weekend.

I will agree with you based on what I saw. The color did not seem to be all that "ruby red" but the taste seemed to be there as far as I can tell.

I'll also try to grab some other irish red's from the nearby craft brew store to compare color/taste.

 

[BeerPressure]

Will do as soon as I get it carbed and start bottling, which should be some time this weekend.

I will agree with you based on what I saw. The color did not seem to be all that "ruby red" but the taste seemed to be there as far as I can tell.

I'll also try to grab some other irish red's from the nearby craft brew store to compare color/taste.

I brewed this about a year ago and I got a dark red color and excellent brew. The second time, I got crap efficiency and it was way lighter than before.

 

[MuddyMo]

went into the keg today. On paper, this beer went as close to the recipe's numbers as I can get. I'll crash cool and carb this week, posting thoughts at some point.

Very interested in your rating since your numbers indicate you nailed it.

 

[ClutchDude]

Very interested in your rating since your numbers indicate you nailed it.

I'd rate it pretty highly and a crowd pleaser.

I had a small party the weekend following that post. The day after I went to bottle the rest up and only got 6 .5L bottles filled, hence no followup photo. Everyone enjoyed it, especially the SWMBO.

As far as notes go, the color never was "Ruby red". However, aroma and taste, from what I remember, was exactly what you would expect from this recipe. Whatever esters were present prior to kegging went away shortly after. You could slightly taste them again if the beer was warm, but you had to be looking for it at that point.

When I finally move and get my equipment unpacked, this is likely the first thing I'm making, since it was universally enjoyed.

 

[MuddyMo]

ClutchDude - Thanks for the quick reply, much appreciated. Good luck with the move.

 

[user 40839]

Crap on a bike! Brewed a double batch of this today. No idea how it happened, but the OG came out 1.070!!

 

[bubeckdj]

ubermick,

I had a similar issue today ... ended up with 5.5 gallons at 1.073. Not sure what to deal is ...

Everything went extremely smooth with the brew day and really looking forward to trying this brew. Followed the recipe to the T except I used Safale-4 (too lazy/not enough time to fool with a starter).

 

[ekjohns]

what would you think of using all Saaz for this?

 

[user 40839]

Well, whatever happened on this, it's awful. As noted above, the OG was 1.070, and despite all attempts of repitching extra yeast, the FG was 1.021, and it tastes like drinking syrup. Will perhaps chuck an ounce of EKGs into the keg to try and balance it out.

 

[cyclonetx]

Brewed this for a second time about six weeks ago. I am enjoying the fruits of my labor. Great beer once again.

 

[sticks70]

I'm kinda new to this so please bear with me. The recipe has a batch size of 5.5 gallons. Does this mean that I should be fermenting 5.5 gallons rather than a standard 5 gallon batch? Is this with or without the trub?

Thanks, Rich

 

[cyclonetx]

You will be fermenting 5.5 gallons of wort in addition to the trub.

 

[sticks70]

I just brewed this yesterday using BIAB. It's currently in the no-chill cube. Will begin to ferment tomorrow.