Irish Red Ale Recipe Critique

Discussion in 'Recipes for Feedback' started by No Nrg, Nov 24, 2015.

  1. No Nrg

    No Nrg New Member

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    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
     
  2. Ozarks Mountain Brew

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

    jmcnamara Well-Known Member

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    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?
     
  4. No Nrg

    No Nrg New Member

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    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
     
  5. jmcnamara

    jmcnamara Well-Known Member

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    i was looking at it more from the "appropriate to style" angle. Maybe just a pinch to say that you used it? ;)
     
  6. No Nrg

    No Nrg New Member

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    Ah, I see. Yeah, I see a lot of red ale recipes use roasted barley. Thought I would try and be different. :cool:
     
  7. Ozarks Mountain Brew

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    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
     
  8. No Nrg

    No Nrg New Member

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    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
     
  9. Ozarks Mountain Brew

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    yea I saw that post, looks even better now, go with it
     
  10. No Nrg

    No Nrg New Member

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    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
     
  11. wolfie7873

    wolfie7873 Member

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    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.
     

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