Dry Hopped Red Ale/State of the brewery...

[Bigbre04]

Hey all,

Looking for input on this recipe. (due to my schedule being upended, this is gonna have to get brewed tomorrow instead of next week)

https://www.brewersfriend.com/homebrew/recipe/embed/1585883

came across an old recipe that i brewed a few years ago that sounded good. I remade it to my current brewing style. It will follow my Dunkel. My gameplan is to use chico and ferment it under pressure and cool(66f) to reduce esters and mimic a lager. Dryhop will happen post fermentation for 3 days@68f.

my current tap list
1 - mexican lager 4.6% -> Festbier 6.2%
2 - Coconut Black Ale 5.7% -> Black lager(Schwarzbier) 5.4%
3 - Cherry/lime sour 5.4% -> Tangerine/black berry sour 5.5%
4 - East Coast IPA 6.8% 64ibu
5 - Golden lager 5.1%
6 - Juicy IPA 7% 53ibu
7 - Strawberry/Peach Kolsch 6.1%
8 - Dunkel 5.7% -> this batch

Backups
Blackberry Tripel 9.2% been aging for about 6 months cold and carbed. stoked for this guy...i have 2 kegs left of it and i will likely pop a keg on and save the last keg for a rainy day or maybe a celebration.

In ferm
4bbls golden lager(double batch)

Planning:
Double batch of Oyster stout for small distro. probably 8bbls total. 2 bbls for me and 6 for distro on the island.
Red ale
Double Lager 8% dryhopped 40 something ibus
Smoked apricot amber lager(collab with a couple other breweries...i LOVE this beer, have brewed it 4 times so far)
IPAs old school and juicy to fill slots. Maybe i will bring back my session Juicy in the winter for the locals who always beg for it...gotta make them beg!

 

[Sandy Feet]

Can you get an English yeast?

 

[Bigbre04]

Can you get an English yeast?

probably not by tomorrow lol. i hear they speak english in San Diego...is that close enough?

If i wasnt somewhat time restrained on this i would run Munich lager yeast on it, but i am down to 1.5 kegs on the line and the lager plus dryhop would probably end up with an empty line.

i assume you mention english yeast to reduce the attenuation?

 

[Donoroto]

probably not by tomorrow lol. i hear they speak english in San Diego...is that close enough?

If i wasnt somewhat time restrained on this i would run Munich lager yeast on it, but i am down to 1.5 kegs on the line and the lager plus dryhop would probably end up with an empty line.

i assume you mention english yeast to reduce the attenuation?

Just raise the price on that line only by $2, which will buy you a little time.

 

[Dave Y]

There’s always Kveik if you absolutely, positively have to have it overnight...

In all seriousness, my input: Paraphrasing Cowboy Coward from the moving Deliverance- “Don’t say anything, just brew it.”
It looks solid to me.

 

[Yooper]

Looks great!

 

[Sandy Feet]

probably not by tomorrow lol. i hear they speak english in San Diego...is that close enough?

If i wasnt somewhat time restrained on this i would run Munich lager yeast on it, but i am down to 1.5 kegs on the line and the lager plus dryhop would probably end up with an empty line.

i assume you mention english yeast to reduce the attenuation?

Yes, but also it is personal taste. You do you. You have been doing this shit a lot longer than I have.
I normally like a little something in those beers outside of the clean. dry yeast. I like them going toward the Irish spectrum. You are going more American.
Like I said, personal taste.
I know you are all worried about the Untappd scores LOL.

 

[Bigbre04]

Just raise the price on that line only by $2, which will buy you a little time.

lol I am already going to raise my prices overall by atleast $.25...I am in a constant battle with the bar to stop them from discounting everything into oblivion.

There’s always Kveik if you absolutely, positively have to have it overnight...

In all seriousness, my input: Paraphrasing Cowboy Coward from the moving Deliverance- “Don’t say anything, just brew it.”
It looks solid to me.

i am not THAT desperate, it is always an option though!

Yes, but also it is personal taste. You do you. You have been doing this shit a lot longer than I have.
I normally like a little something in those beers outside of the clean. dry yeast. I like them going toward the Irish spectrum. You are going more American.
Like I said, personal taste.
I know you are all worried about the Untappd scores LOL.

I am still learning and trying to better with every brew! I am technically going a little more American Red, still not a RIPA, just a dryhopped red. hopefully crisp and crushable...but VERY red.

Dude i wish that i didnt have to worry about what uneducated people, who have to ask me what a dunkel or a kolsch is right after asking for a budlight in a brewery, have to say about my beers in a 5 point score which is horrible for any actual feedback. i cant tell you how many 3.5 star reviews say "loved the beer"

This is part of the reason that i hate flights. it allows people to think they can review a beer based on a 4 oz sample of golden lager right after they drank a west coast ipa.

fuck untappd. i am very triggered.

 

[Dave Y]

Red-x is a solid malt, and the recipe looks good. You got this.
( but we still beefin’ )

 

[Bigbre04]

fermention is done! dryhop is going in today. cooling it on saturday, crash on monday, carb and package!