What Style is...

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What Style is...

Postby dartedplus » Tue Jan 07, 2003 4:54 pm

What style/category/sub category would an Irish Red Ale fall under????
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Almost a pale

Postby Popsicle » Tue Jan 07, 2003 8:25 pm

There isn't one to my knowledge. I brew Irish ale often and basically set up my own style using pale ale as the template. English pale is close in gravity and hop rate so I used most of the information from it and increased the SRM. You could enter it as an Enlgish Pale and just take the hit on the color.

Reminds me...I have one ready to bottle/keg now.
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Style guide used at the GABF

Postby Brewer2001 » Tue Jan 07, 2003 9:54 pm

Darted,

The GABF 2000(Great American Brew Fest) used the following guidelines. Irish-Style Red Ale the category was number 38 under the ale clasification with no sub category. The stats are as follows:

OG. 1.040-1.048 P. 10-12
FG. 1.004-1.008 P. 1-2
AW. 3.2%-3.6% AV. 4.0-4.5%
IBU 22-28
SRM 11-18 EBC 22-36

I will check some other references.

Good brewing,

Tom F.
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English Pale

Postby dartedplus » Wed Jan 08, 2003 5:02 am

When I put it in the library, I did put it in as an English Pale ale. Its a little dark, so I'm high on the color, and also on the OG and the alc% (I got a really good extraction rate compared to my usual, but who's complaining!!!)
OK, thanks for the input, I was just kinda curious about it
Ed
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From the 2003 AOB Guidelines...

Postby Mesa Maltworks » Wed Jan 08, 2003 11:21 am

The following is copied from the 2003 Association of Brewers beer style guidelines regarding Irish-Style Red Ale. These guidelines are the result of BJCP, AHA and GABF input towards unified style definitions for competitions. These are the guidelines that will be used at the 2003 GABF.

Irish Style Ale:

Irish style ales range from light red-amber-copper to light brown in color. These ales have a medium hop bitterness and flavor. They often don't have much hop aroma. Irish style red ales have low to medium candy-like caramel sweetness and a medium body. The style may have low levels of fruity-ester flavor and aroma. Diacetyl should be absent. Chill haze is allowable at cold temperatures. Slight yeast haze is acceptable for bottle conditioned products.

Original Gravity: 1.040~1.048 (10~12 P)
Final Gravity: 1.010~1.014 (2.5~3.5 P)
Alcohol: 3.2~3.6% /W (4~4.5% /V)
Bitterness: 22~28 IBU
Color: 11~18 SRM (22-36 EBC)
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Good Info

Postby Popsicle » Wed Jan 08, 2003 8:34 pm

Thanks for the info Tom and Eric. I'll update my library with those numbers.

Ed, did you brew one? What was your mash schedule? OG? FG?
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library

Postby dartedplus » Thu Jan 09, 2003 5:45 am

yes i did, look up "royale red" by the time you see this and go there i should have the mash schedule in the comments section

ed
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Can't blame you

Postby fitz » Thu Jan 09, 2003 11:35 am

Can't blame you, I'm a bubble sniffer too.
If you can't taste it, at least you can smell it while it brews. I test mine at bottling time too. If it taste good flat and warm, it is a heck of a lot better than any commercial beer I have drank.
Cheers
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