Irish Red Recipe

[Maynewater]

Hi I'm about to brew an Irish Red, I want something that is simple and only uses British malt and hops

I have put together the following recipe, I would like to get some feedback from members please.

Irish Red (Irish Red Ale)

21 Litres
Original Gravity (OG): 1.048
Final Gravity (FG): 1.012
Alcohol (ABV): 4.72 %
Colour (SRM): 16.1 (EBC): 31.6
Bitterness (IBU): 25.6 (Average)

95.34% Pale Malt - 4.5kg
2.54% Crystal 150 - 0.12kg
2.12% Roasted Barley - 0.1kg

East Kent Golding (5.7% Alpha) 35 grams @ 90 Minutes (Boil)

0.2 g/L Irish Moss @ 10 Minutes (Boil)
Single step Infusion at 66°C for 90 Minutes. Boil for 90 Minutes
Fermented at 20°C with Safale S-04

[sbond10]

It fits with what I have here apart they use black patent malt, Northern brewer hops (in one go at start of 60 minute boil ) and use a wyeast 1084 yeast

[DeGarre]

I like it - a bit lowish ibu and only a single addition of hops, I wouldn't have thought that (but would've made it 30 ibus together with a 15 minute addition too).

Should give you a malt-forward moreish creamy pint.

[Maynewater]

Thanks for the info.

Based on feedback do you think that;

1. You would be able to taste the difference between 100g of Roasted Barley and Black Patent in a batch?

2. I do like to use liquid (or harvested yeasts) to improve beers however my research seems to make me think that this requires quite a neutral yeast, so for ease and economy I was going to use SO4, do members think that its worthwhile investing in a liquid yeast here?

[DeGarre]

1. I find even 30g of black malt gives a bit ashy flavour, but I kind of like it so don't mind to use it for colour only. So 100g I would taste for sure that it had black malt.

[sbond10]

Yeah the recipe I have here is calling for 113gs in a 18 litre batch. I just noticed the thread and thought I'd throw in what it said.
I presume black malt and black patent malt are one and the same ?
Some figures I have for what an Irish red are:-

Og/fg. 1.044-1.060/1.010-1.014
Abv 4.0-6.0
Ibus 17-28
Srm 9-18


So yours fits in that range

[Barley Water]

Just a couple of thoughts: first of all, the dry American ale yeast will make a good tasting beer but it's awfully clean. If you use a British or Irish strain you will get a bit of yeast character and frankly just a touch of diacetyl is not such a bad thing in that style (in moderation of course). Oh, and many British and Irish strains don't attenuate quite as well which I see as a plus for a lower gravity beer. Secondly, I have read that roasted barley in really low doses will give you a better red color however I haven't tested that myself so take it for what it's worth. Finally, if you crush the roasted barley (or black patent malt should you elect to go that direction) pretty fine and add it only during the sparge you can avoid some of the astringency that comes along with using those grains in the full mash (and of course they don't need to be mashed). I haven't made that style in a couple of years, maybe I'll crank one out myself.

[Maynewater]

Thanks for that Barley.

I put in the recipe that I was gong to use SO4 which Is a British strain I believe?

I think that the very clean American yeast from Fermentis is US05?

[Barley Water]

I think you are right about the yeast, I stand corrected.

[Maynewater]

Thanks for the input guys, in the end I went for virtually my original recipe.

During the sparge I checked the wort and it had a really nice red colour, so here's hoping it turns out well!

[timbo41]

your recipe,barring hops, is startling close to one I've been tinkering with. I was considering 2 tweaks
1) cold steeping the roast barley overnight, and adding liquor to boil
2) or steeping the roast barley whilst chilling
just to avoid any astringency.
Hopwise, was going to use Delta...not to style, but have some to use up,again to about 30 ibu

[Maynewater]

I just added the roasted barley to the mash, I hear what people are saying about it being astringent but I was thinking that there is about 5 times as much in a Guiness clone, well I'll give some feedback when I've tried a few pints.

I've not come across Delta???

[timbo41]

Got it on the cheap from malt Miller. supposed to be fuggly in character,quite floral, which isn't perfect for style. but wasn't intending to add more than a very small late addition



http://www.themaltmiller.co.uk/index.ph ... ductId=205


although having thought about it I might up the late addition.A floral red sounds nice!!! bloody hobby!

[Maynewater]

As an update the Irish Red has just been barrelled from the Primary.

I was hoping for more attenuation from the SO4 but it tasted Ok and it is at least Reddish.