Irish Red Ale Recipe Critique

[No Nrg]

Trying to put together a Irish Red Ale recipe and came up with this based on research, anything I'm missing? Am I going too strong on the aroma late hop additions for the style?

Planning on a BIAB no sparge method, will probably scale this down to 2 gallons to test.

http://www.brewersfriend.com/homebrew/recipe/view/277568/i-see-red-ale

STATS:
Original Gravity: 1.053
Final Gravity: 1.012
ABV (standard): 5.26%
IBU (tinseth): 22.39
SRM (morey): 16.31

FERMENTABLES:
8 lb - United Kingdom - Pale 2-Row (80%)
1 lb - German - CaraAroma (10%)
0.5 lb - German - CaraFoam (5%)
0.5 lb - German - Melanoidin (5%)

HOPS:
0.5 oz - Target, Type: Leaf/Whole, AA: 11.5, Use: Boil for 60 min, IBU: 21.66
0.5 oz - Fuggles, Type: Leaf/Whole, AA: 4.5, Use: Boil for 1 min, IBU: 0.37
0.5 oz - Willamette, Type: Leaf/Whole, AA: 4.5, Use: Boil for 1 min, IBU: 0.37

MASH GUIDELINES:
1) Infusion, Temp: 157 F, Time: 0 min, Amount: 28.2 qt, Mash Strike Water
2) 60 minute mash, 152 F

YEAST:
Wyeast - Denny's Favorite 50 1450
Fermentation Temp: 62 F

Thanks

 

[Ozarks Mountain Brewery]

looks fine, I doubt you will even taste the hops in this one, in red ales thats common, good recipe

 

[jmcnamara]

no hop taste even with an oz of late hop additions? I know whole hops aren't as concentrated as the pellets, but i'd think that much would impart some kind of flavor / aroma

maybe add a slight bit of roasted barley to darken the color a little?

 

[No Nrg]

no hop taste even with an oz of late hop additions? I know whole hops aren't as concentrated as the pellets, but i'd think that much would impart some kind of flavor / aroma

maybe add a slight bit of roasted barley to darken the color a little?

Is more color really needed? I'm already at the upped end of the SRM range of 9-18 for the style at 16.3

 

[jmcnamara]

i was looking at it more from the "appropriate to style" angle. Maybe just a pinch to say that you used it?

 

[No Nrg]

i was looking at it more from the "appropriate to style" angle. Maybe just a pinch to say that you used it?

Ah, I see. Yeah, I see a lot of red ale recipes use roasted barley. Thought I would try and be different.

 

[Ozarks Mountain Brewery]

no hop taste even with an oz of late hop additions? I know whole hops aren't as concentrated as the pellets, but i'd think that much would impart some kind of flavor / aroma

maybe add a slight bit of roasted barley to darken the color a little?

that pound of CaraAroma will pretty much take over the flavor of the beer evening out any hops, the hops can be tasted at first but after aging will fall to the malt flavor and be a good balance

 

[No Nrg]

i was looking at it more from the "appropriate to style" angle. Maybe just a pinch to say that you used it?

that pound of CaraAroma will pretty much take over the flavor of the beer evening out any hops, the hops can be tasted at first but after aging will fall to the malt flavor and be a good balance

Was talking to the guys at HomeBrewTalk and decided to tweak the grain bill to include Roasted Barley as this is important to the style. Heard it from two sources (thanks jmcnamara). I reduced the CaraAroma a bit as well:

FERMENTABLES:
8.25 lb - United Kingdom - Pale 2-Row (82.9%)
0.6 lb - German - CaraAroma (6%)
0.5 lb - German - CaraFoam (5%)
0.5 lb - German - Melanoidin (5%)
1.6 oz - United Kingdom - Roasted Barley (1%)

was also thinking of changing the hop schedule to avoid too much aroma/flavor from the late additions:

HOPS:
0.5 oz - Target, Type: Leaf/Whole, AA: 11.5, Use: Boil for 30 min, IBU: 16.65
0.5 oz - Fuggles, Type: Leaf/Whole, AA: 4.5, Use: Boil for 15 min, IBU: 4.21
0.5 oz - Willamette, Type: Leaf/Whole, AA: 4.5, Use: Boil for 5 min, IBU: 1.69

 

[Ozarks Mountain Brewery]

yea I saw that post, looks even better now, go with it

 

[No Nrg]

Ended up brewing a 2 gallon test batch of the recipe below. I've got it sitting in fermentation at 62-63 degree range, bubbling along nicely.

Brew Method: BIAB
Style Name: Irish Red Ale
Boil Time: 60 min
Batch Size: 2.2 gallons (fermentor volume)
Boil Size: 3.2 gallons
Boil Gravity: 1.036
Efficiency: 69% (brew house)

STATS:
Original Gravity: 1.052
Final Gravity: 1.012
ABV (standard): 5.18%
IBU (tinseth): 21.5
SRM (daniels): 16.38

FERMENTABLES:
3.59 lb - United Kingdom - Maris Otter Pale (82.5%)
4.2 oz - German - CaraAroma (6%)
3.5 oz - American - Carapils (Dextrine Malt) (5%)
3.5 oz - German - Melanoidin (5%)
1 oz - United Kingdom - Roasted Barley (1.4%)

HOPS:
6 g - Target, Type: Pellet, AA: 9.8, Use: Boil for 30 min, IBU: 15.68
5.5 g - Fuggles, Type: Pellet, AA: 4.1, Use: Aroma for 15 min, IBU: 3.88
5.5 g - Willamette, Type: Pellet, AA: 5.1, Use: Aroma for 5 min, IBU: 1.94

MASH GUIDELINES:
1) Infusion, Temp: 159 F, Time: 0 min, Amount: 14.3 qt, 14q 9.6oz
2) Temperature, Temp: 152 F, Time: 60 min

YEAST:
Wyeast - Denny's Favorite 50 1450

 

[wolfie7873]

Been reading a bit about "classical" Irish Reds and thinking back to those I had when I was across the pond and I think the recommendations I've seen for long boils (120 min) might be on to something for developing some maillard complexities in the finished beer.