i am looking at brewing an irish red or a chocolate stout myself.will prbally brew this weekend if i get my order from ahbs in the next day or two. i will have to flip a coin because i ordered both. as far as dying it green real irishmen don't drink green beer.
7 lbs. Amber LME 8 oz. 60°L Crystal Malt 8 oz. Rye 8 oz. Flaked Barley ½ oz. Northern Brewer 45 minutes ½ oz. Northern Brewer 30 minutes ½ oz. Cascade 15 minutes ½ oz. Cascade 5 minutes 1 vial Liquid Irish ale yeast
METHOD: Start by steeping grains at 156°F for 30 minutes in 1 gallon of water. Sparge with another 1 gallon at 170°F. Start boil bring initial water volume to 3 gallons. Boil 15 minutes and add ½ oz. Northern Brewer pellets. Boil 15 minutes and add ½ oz. Northern Brewer pellets. Boil 15 minutes and take off heat. Add LME. Bring to a boil and add ½ oz. Cascade pellets. Boil 10 minutes add ½ oz. Cascade pellets. Boil for 5 minutes. Turn off heat. Cool wort and strain into fermenter. At 70°F, pitch yeast. Primary ferment for 7 days. Rack to secondary and ferment for 14 days. Rack to keg and force carbonate.
I currently have a BB Irish Stout in primary that when I bottle the plan is to add a couple of cups of Irish Mist whiskey to it. I plan on sharing this with friends and patrons at our Irish Pub St. Pat's Day.
It's pretty close. Color depends on how big a boil you do.
here it is. it's a 90 min boil.
6.4lbs of amber malt extract
1lb of crystal malt
8oz of pale malt
1.5 oz of french strisselspalt hops 3% alpha at 90 mins
3/4 of an oz of mt. hood 6% alpha also at 90 mins
1/2 oz of santiam hops with 5 mins left
1/3oz santiam for dry hoppong
1/4 tsp of irish moss at 10 to 15 mins left
and either german altbier or german ale yeast.
strain out the sparge hops, cool it to the appropriate temp put it in the primary and bring your volume up to 5 gallons, pitch the yeast at 70 degrees. let it sit for at least a week or until fermentation is donew, then rack to the secondary and add the dry hopping pellets(1/3 oz of santiam). If you have the facilities celler the beer for about two weeks at around 55 degrees and then bottle or keg it however you like.