Irish Red Ale St Fuad's Irish Red

[J311gonzo]

soooooooooooooo i punched th8is recipe in on beeersmith.... starting gravity is 1.068... did you/I do something wrong?

 

[Grousebane]

working my way through my second pint of this. Its about 3 weeks in the keg, smooth, clean, with a hint of sarsaparilla. My local pub brews a red, and I think in a couple of weeks this one will be better. I'll brew this one again.

Has anyone tried the St Fuads american brown?

 

[Westel]

Brewing this one for the 2nd time today absolutely loved it the first time. This is my first batch after about a 2 year break from brewing, so here's to hoping I don't screw it up too bad!

 

[BeerPressure]

I can't seem to get roasted barley at my LHBS anymore. He's got debittered I guess but i dont think that is the same at all.

 

[Dynachrome]

Subscribe.

 

[BeerPressure]

I can't seem to get roasted barley at my LHBS anymore. He's got debittered I guess but i dont think that is the same at all.

Nevermind. They finally got some back in stock.

 

[Rubes]

soooooooooooooo i punched th8is recipe in on beeersmith.... starting gravity is 1.068... did you/I do something wrong?

I got this also when I put it into Beersmith. I'm confused.

Also, could I do the first hop addition at 50 minues to make it a little less sweet?

 

[BeerPressure]

Brewed this yesterday, everything went well. It is for a brew club st paddy's day party, should be a hit.

 

[emmdubb23]

Anyone tried a secondary fermentation in some Irish whiskey soaked wood chips, I was considering it as an experiment.

 

[ClutchDude]

Rebrewing this today as I restart my all grain finally. Really looking forward as I got to drink so little of it last time!

 

[wanlord1]

Has anyone brewed this recipe with Maris Otter instead of Vienna Malt. I brewed this recipe with Vienna and everyone loved it.

 

[diablodawg]

Okay, so I got the ingredients for this and am looking forward to starting it. One weird question- I was just part of a buddy's wedding and wanted to have some of this aged for his one year anniversary. She's as irish as they come and he is Filipino. Was thinking of splitting the batch and racking to secondary onto of some pureed mangos to kinda have Irish/Filipino beer. Figured the maltiness and sweetness of mango would work well together; what do y'all think? Should I add more hops to counteract and leave some bitterness after aging?

 

[Pumbaa]

Doing this tomorrow as a BIAB run (never BIAB'ed this one). Will let ya know the results.

 

[Pumbaa]

grain mills at NB are inop right now.... gonna have to put this off a few days

 

[TCollins]

With St Patricks Day just around the corner I'm getting this going tomorrow. Looking forward to it, and will post images when I get to that point!

 

[Dynachrome]

Has anyone brewed this recipe with Maris Otter instead of Vienna Malt. I brewed this recipe with Vienna and everyone loved it.

I've used Maris Otter quite a bit - IMHO, it would be great.

I was just at The Local Home Brew Depot. I wanted to get a whole bag of Maris Otter, but they don't inventory it that way, ...or didn't have that much.

I was thinking of doing a red also. I was surprised to have seen this thread surface in "My Replies" today.

One of the first all-grains I did was a red.

 

[Dynachrome]

Subscribe.

I was wonrdering if I posted something sublime. I went back to find my "reply".

Derp!

 

[TCollins]

View attachment ImageUploadedByHome Brew1454201005.916984.jpg

First runnings.... The gravity sample tasted delicious. For simplicity I opted for a 60 minute hop edition followed by a flameout edition. IBUs were well within style. I'm hoping foregoing the 40 min approach doesn't impact the end product too much.

Cheers,
Tim

 

[Toppers15]

Putting this one into action. I prefer to skip racking to secondary - 2-3 weeks in primary suffice?

 

[Toppers15]

Question: I pitched 10 days ago from a 1L starter at 1.054 and 11 days later (fermentation seemed to be done in 3-4 days) I'm only at 1.021. Any idea what might have happened? I didn't do anything strange outside of the grains being crushed for 11 days before mashing. Mashed at 156 and stayed there for 60 minutes.

Thanks,