Rickard's Red

Grains, malts, hops, yeast, water and other ingredients used to brew. Recipe reviews and suggestions.

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Rickard's Red

Postby Budcar » Wed Mar 05, 2003 4:38 pm

Anybody has a good clone recipe for Rickard's Red.
What i know so far about it is that; it's sweet,not that mutch bitter and malty.Ive tried it and here how it goes; 10 Lbs American 2-row,1 Lbs Caramel Malt 90L, 1 Lbs Carastan, 1 Lbs Munich Light Malt and Cascade for Hops.Oak Powder also in the primary.
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Suggestions

Postby jayhawk » Wed Mar 05, 2003 6:55 pm

I have a lot of experience guzzling Rickards. I agree that it is a malty beer, but I think your above recipe may be a little too malty. I believe Caramel and carastan are really just variations on Crystal malt, and whenever you have 2lbs of crystal in a recipe, no matter what form, you run the risk of overduing it. Also, munich is very malty as well, although i agree that it is well suited to this beer. Here is my suggestion:

10lbs 2 row
1 lbs Munich
.75-1lbs carastan/light crystal
.15 lbs Chocolate (for colour)

As far hops, you guess is as good as mine. I would not add any hops that would be boiled for less than 15 minutes, as Rickards is not overly aromatic.
Good luck
Chris
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Many Thanks!!

Postby Budcar » Thu Mar 06, 2003 2:56 pm

Will try for sure on my next batch.I forgot to mention that i hold back 2Lbs of 2 row and toast it in the oven.What do you think?
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Liking it

Postby jayhawk » Fri Mar 07, 2003 6:36 am

Hey, good idea with the oven toasting. I did that on a honey pale and it really added some nice subtle toasty flavour. What is your method for toasting (ie temp, time, etc.)?
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Toasting!

Postby Budcar » Fri Mar 07, 2003 8:07 am

Preheat your oven to 350F and spread your grains on a cookie pan for 15min.Really smell nice in the house,trust me.Let them cool down a bit and crack them.Ho yes i meant to tell you that the reason i think we should use 2 Lbs of those crystal is to get that sweetness Rickard Red has.I got the profile from beer.com.Very good rundown of the beer.Check it out!
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Postby FrostyTheBeerman » Wed Nov 02, 2005 12:32 am

Hi guys,

Just did a google for Rickard's red and came up with this forum,
great stuff :P

I am not really looking for a Richard's Red recipe, but more of how to get a Rickard's Red tin to a beer.

What is the best way to get that red tint ?

I've read on other boards using roasted barly does it, say adding a bit of it to plain old 2 row malt...... but I've tried that and wasn't so impressed.

Anyone have a tried and true method of getting that nice red tint to a beer ?

Thanks !

Frosty
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