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Perfect Red
Irish Red Ale • Extract • 5 gal
Perfect Red
April 12, 2007 03:41pm
4.8/5.0 12 ratings
Ingredients (Extract, 5 gal)
- .50 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .50 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- .15 lbs
Belgian Special B
Belgian Special B
- 5 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 1 oz
Goldings -5.0 AA% pellets; boiled 50 min
Goldings
Mild. Slightly flowery.
- 1 oz
Perle -8.2 AA% pellets; boiled 15 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- .50lb
honey -(omitted from calculations)
honey
-
Wyeast1084Irish Ale™
Wyeast1084Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Notes
3gl wort, put grains in 120 water and hold temp with grains in for 60 minutes. Bring to a boil and pull grains "let drip" and add 5lb dry light extract when boil is back add .50lbs Honey "mix honey in wort good" and 1oz Goldings. boils for 50 minutes. Add 1oz Palisade and boils for 15 minutes. Bring wort to 80-70* and pitch yeast. Primary for 7-12 day "let the burping stop" Put into Carboy for 7-10 days or until color is a nice red. bottle and ferment for 10 days in bottle. enjoy, great poker party beer. P.S. honey will add about .5% to APV
Style (BJCP)
Category: 9 -Scottish and Irish Ale
Subcategory: D -Irish Red Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.044 -1.060 |  |
| Terminal Gravity: | 1.011 | 1.010 -1.014 | |
| Color: | 13.0 SRM | 9 -18 | |
| Alcohol: | 5.0% ABV | 4% -6% | |
| Bitterness: | 28.9 IBU | 17 -28 | |
Discussion
Great Red
2007-04-17 11:49am
If you look at all the different Reds out there they are basically all the same. What makes this Red stand out is the honey! With the dryness of the brew and slight hop flavor and honey leaves a clean after taste that balances all the favors. There is no honey taste at all just a clean slightly sweet after taste and adds to the color. If you brew let me know what you think.
color and bitterness change
2007-04-24 2:57pm
I lowered my 2-row from 1lbs to .35,changed my 90 from 1.25 to .50lbs for a deeper color, and changed my brew time for the hops. This is a good change to a great beer. the taste is slightly less bitter with a cleaner after taste from the honey. you know that you are drinking a red with the deeper color. once again if you brew let me know. thanks
Others!!!!
2007-05-02 3:14pm
I have all my recipes on here please check out them by going to the left of the screen and typing Ron_Rybicki in the search for text box. Thanks
Muy CHEESY Chico...
2007-05-03 9:01pm
Man give me a break, begging people to check out your brew ... whoa brother ... they've got to come on their own ...
Still a bit chessy
2007-05-03 9:08pm
Man I didn't mean to cut you down but ... just generate the recipe ... if they are interested they will come ... just be cool dude ... dig it ...
Paco please don't hate
2007-05-10 4:25pm
Hey Paco, man it is cool but please don't try to knock me down because I got some good recipes! You should brew this one it’s pretty good, and let me know what you think. The woody flavor of the Biscuit complements the sweetness of the brew.
Greaaat!
2007-05-16 5:28pm
This came out great, man its good. Its real sweet and clean. This came out so good I am going to brew another one of your recipes "Bastard Brown" just wanted ot post and let you know it was good.
Good brew
2007-05-23 12:25pm
Hey ron, great brew recipe man. Finished it a couple days ago and had my firends over for a poker party and both cases are gone:( I did not even get more and 6 for myself so i am going to brew again. Brew is GOOD.
A
2007-12-10 8:14am
I brewed this one. It is excellent! I am adding it to my regular lineup.
Questions
2008-01-16 2:53pm
I am new to all of this, but where is the best place to buy supplies (Grain, extract, hops, ect.) I would really like to try this recipes!
Great recipe!
2008-04-02 4:27pm
I had to substitute Victory for Belgian Biscuit, but my friends agree that this probably my tastiest beer to date. Thanks for the recipe.
Fantastic Beer!
2008-06-17 10:48pm
Brewed this up for my 4th batch. Everything went according to your recipe, except my OG was slightly higher. After all fermentation and conditioning was done this was the best beer I've ever been able to make! Good hop flavor, spot on color, good head retention, everything. I had to hide some so my friends wouldn't drink it all. Thanks for the recipe!
A very good ale!
2008-09-16 10:45pm
Ok Ron, here's my comment. I brewed this up last month and used Orange Blossom honey in it. The verdict is in. We tasted it tonight. Daughter said it was carmelly. Wife said it was very balanced, smooth and one of my best brews. The color was good, not as clear as I hoped. Both said the aroma was sweet, not hoppy and didn't match the taste at all which was drier. The brew was 5.5% ABV. I had also substituted Palisades for Perle Hops in the recipe. Clearly it looks like you have a winning recipe here and I have a good ale to offer folks when they come to visit. Thanks so much!
Best beer ever!
2008-11-08 8:59am
Me and a buddy brewed this beer and we both agree it's the best beer we ever tasted. I'm going to brew it again this weekend.
Forgot to rate it.
2008-11-08 9:00am
I'd give six stars if I could
Just Great!!!
2008-11-08 7:27pm
Made 10 gallons and have shared this with many friends and family. Not a bad comment among them. Thank you for sharing!
Boil the Honey?
2008-11-14 10:11pm
I am going to try this one after all the great comments I read. Most recipes with honey I have seen add it at flame out and supposedly makes a very dry taste (counterintuitive for honey is so sweet). I wonder how much difference you get from the breakdown of the honey from boiling?
Butchered your recipe
2008-11-19 3:15am
Brewed this 30 hours ago and just started bubbling (yeah probably under-pitched). I totally screwed up your recipe beyond that though. First, my LHBS was out of the irish ale yeast. So I used the British (wlp005 they only carry white labs). Everything else went great except when I went to add the aroma hops I realized that I had accidentally added them at beginning of boil instead of the goldings. Now, perle can be used as a bittering hop and is going to way increase the ibu of this beer, and goldings is usually an aroma hop so it will have a character of its own. I have never fooled around with recipes before and can't begin to guess what these changes will do. Anybody have a guess? You think it will taste okay or just a muddy mix of different styles? I'll let you know after I try it.
Hey KC!
2008-11-19 10:56pm
I think you'll be fine with what you made. It's going to be tasty. The biggest effect is the lack of the Irish Ale yeast (Wyeast 1084). Didn't your homebrew store have WLP004 either? That would have worked too. You'll still have a very drinkable beer from what you did. It's just going to be an English ale instead. I've found that the WLP005 yeast starts fermenting slowly. It wasn't anything you did, you didn't make a mistake to result in the delayed start to the fermentation, it's the yeast. Be patient, it works fine. But make the effort to make this Perfect Irish Ale again with the 1084 yeast. You'll enjoy it too. Ron's got a great recipe here. Be sure to save some of your WLP005 ale yeast under a small layer of beer in a sanitized jar from the primary fermentor. Put the mason jar of yeast sediment in your fridge (cap not sealed tightly) and you'll be able to make a starter from it within the next month and repitch it to make a nice winter warmer (English Old Ale). Tis the season you know. Check out my recipe for one at http://beerrecipes.org/showrecipe.php?recipeid=1047. It was a blue ribbon winner in our 2008 county fair. All the best!
A delicious base recipe
2008-12-02 1:26am
I brewed a little variation of this recipe, with all Perle hops (and more of them, about 35.5 IBU), and just cracked open the first bottle after conditioning. It is absolutely fantastic, and I can't wait for it to get even better with a month or two of aging. The Perle aroma really complements the biscuity malt, then the flavor hits real strong with a somewhat sweet maltiness, citrus, and vanilla. The very slight hint of toastedness from the Special B is perfect. Mouthfeel is medium-silky. Finishes extremely crisp, not a hint of alcohol or bitterness, despite the IBUs... I could drink a dozen of these in a sitting! My only complaint is that it's not quite red enough, more of an orange or light copper. It started out VERY bright red during fermentation, but seems to have lightened during secondary. Mine came out very clear and beautiful, and quite flocculant -- the yeast sediment sits right at the bottom of the bottle and stays there as you pour. Very high marks from me. I recommend trying the hoppier version with all Perle hops. I will definitely brew it again, possibly with a bit more Special B for a darker red.
Questions about this Perfect Red Ale recipe
2008-12-02 11:09am
My questions are for Ron, this recipe's author, or any member who has brewed it or has good knowledge about brewing ingredients. Im a newbie with only one batch of untasted hefeweisen carbonating for two more weeks. Based on the great results achieved by other brewers, I'm ready to try the improved version of this Irish Red next week for my second batch. But before buying my ingredients I need to clarify my confusion, resulting from by apparent inconsistencies between the published recipe and later comments posted by the author about his improved second "color and bitterness change" batch, posted above on April 24, 2007. 1. The recipe calls for Perle pellets, but the brewing notes call for Palisades. Is this the same hops or not? Which should I use? 2. In his color and bitterness change comments the author lowered his "two-row" and his "90" and changed his hops brew time (unspecified). This post confuses me because I don't see "two-row" or "90" listed in the recipe. What are they? Further, I don't know whether to increase or decrease the hops boil, and by how much. Can someone please clarify these inconsistencies for me, and perhaps explain what they did to brew such a great batch that warranted such rave reviews in their above comments?
Hey DieselDan
2009-02-14 11:22am
I used Palisades in my version but would use Perle hops also. It worked out really well and made an excellent brew. I gotta give it to Ron, this is one great beer. People have said this is one of the best I've done. Here is exactly what I used: 5.0 lbs. Coopers Light Dry Malt Extract 4 oz. Belgian Special B Malt 12 oz. Belgian Biscuit Malt 12 oz. Crystal 60°L Malt 1 oz. Yakima Goldings Hop flowers (4.2% AA, boil 60 minutes) 1 oz. Palisades Hop flowers (8.3% AA, boil 15 minutes) 1 tsp. Irish Moss (boil 15 minutes) 0.6 lbs. Honey (Orange Blossom) ¾ cup corn sugar for bottling Wyeast 1084 Irish Ale yeast Original Gravity 1.056 Final Gravity 1.012 Alcohol content 5.5% by volume ~31.25 IBU I added only 1 cup of DME at the start of the boil. I added the honey and all the rest of the DME at the end of the boil (at flameout) and let it simmer in there for 10 minutes to sanitize prior to chilling the wort (the late extract addition method). I also did a full wort boil of 6 gallons and it yielded 4.8 gallons at the end of the boil. For my next batch of this great Irish Red, I might use clover honey and Perle hops for flavor. Go to it Dan, St. Paddy's Day is just around the corner.
Thanks for your Recipe and Comments
2009-02-14 4:50pm
Buzzerj- Thanks very much for the detailed Perfect Red recipe and comments. Due to slow reader response I went ahead and brewed a batch of Home Run Red, which was posted on Brewboard.com by Ken Lenard. His personal web page is called Mayfair Court Brewhouse: http://www.freewebs.com/kenlenard/ Ken converted his all grain recipe to a LME recipe for me. I wanted to try it because of its bright red translucent color, and many rave comments at Brewboard from others who had brewed it. Ken has published a couple variations of this recipe in different forums. Here's another recipe of his recpies for it: http://www.free90free.com/peshchat/viewtopic.php?t=179&highlight=lenard red Ken has an all grain recipe with extract conversion instructions and a photo of hs Home Run Red ale at his website. Also see many photos and recipes for his other beer styles there. I'll be bottling my Home Run Red tomorrow, and will come back here to report on it here after bottle conditioning. Buzzerj - before my Home Run Red is gone I'll brew your Perfect Red recipe and post my comments about it here. Thanks again for your help. Dan
Follow-up Comments
2009-05-02 4:21am
I just wanted to say that Ken Lenard's Home Run Red Ale recipe that I mentioned above turned out great. Both I and my girlfriend like it as well if not better than an American Wheat Ale recipe that I have made a couple times. I was disappointed that the color was not the bright red that Ken achieved with his all grain recipe, but its taste was damn good! But then, I never met a beer I didn't like . . . ;o) The next red recipe that I try will be this Perfect Red recipe. Dan
Excellent brew
2010-04-05 12:41am
Modified this for liquid extract --got a really good deal on it. Did a ten gallon batch, but pitched WY1084 Irish Ale yeast on half, and 1272 American Ale II yeast on the other. Both came out wonderfully. Couldn't keep my friends out of the cupboard; this is a killer recipe! -dane
Third Batch Brewed of this Ale
2010-07-04 10:38pm
Third batch of this Irish Red I've made. I used some different hops in this batch, some I had grown at home. I used 1 oz. Willamette at 60 minutes, 1 oz. Sterling and 1 oz. Willamette at 15 minutes and 1 oz. Crystal at 1 minute. These hops are what I used the second time I made it and it turned out well. This is a reliably great brew.
Great red
2011-03-19 11:53am
I brewed this but kicked it up to all-grain for my first all-grain batch. Just tapped the keg last night and it was delicious. Nice mouthfeel, a little malty and still dry. Great flavor profile!
Some questions from a novice brewer
2011-06-22 9:54pm
Hi, I'm going to brew this as it reads great but I need soem clarification on a few points, if anyone could help. Why is Rons boil only 50mins. All the texts seem to say a minimum of 60mins. Whats the difference? Why are the grains steeped at 120F for 60mins. From what I've been reading thats cool and long. Most of what I've been reading suggests 20~30mins at about 160F. Why the difference? Ron seems to add the honey in early. Whats the difference between adding it early or late? Does it matter? Thanks!! L
Response to Beersnob
2011-06-24 11:02pm
I've made this recipe 4 times and have boiled this recipe for a standard 60 minutes instead of 50 minutes as Ron used. I doubt if it makes much difference in the final ale. The bittering hops should be fairly completely isomerized so the true bittering character from the hop's alpha acids should come through. Truth be told this isn't a bitter ale but it is quite balanced with the residual sugars. Don't be too concerned with the 50 minute boil time. The mash duration and temp is quite non standard. I used a mash temp of about 153 degrees F for 60 minutes before mashing out. I wanted to fully convert the sugars in the mash. But what Ron did is basically just perform an acid rest and protein rest on the mash with the 120 degree temps. He didn't care about extracting sugars from the malt as he is getting the sugar for the wort from the malt extract that he adds later. What he is getting from the mash is some flavor, mouthfeel and color. I chose to use a more standard mash temp above 150 degrees F as the malted grains I used were fully modified ( I added 12 oz. of Maris Otter Malt to provide the enzymes to achieve good extraction). I really like this grain bill though. It really makes the taste, especially the Belgian Special B which gives a carmelly taste. In fact I used this same grain bill and recipe to make the wort for an ale I fermented with Fermentis Safbrew S-33 Ale Yeast to make what I called an English Pale which was very well received. If you give that ale a month of age after bottling it really came into the zone. So despite what yeast is used, the base recipe makes a really good ale. When I used the 1084 Irish Ale yeast it really did make a Perfect Red. About adding honey early or late, well I think adding the honey as late as you can will preserve a bit of honey character. I'd add honey after flame out, after I add the rest of the malt extract ( I only add a small portion (< 1 lb.) of malt extract prior to starting the boil and I add the balance of the malt extract after flame out - be sure to stir malt extract and honey in well). If you choose to add honey during the boil, the honey essence is boiled off and all you've done is added more sugar to bump the O.G. by a few points. I've even skipped adding any honey at all in this recipe and the ale was still good. I heartily recommend this recipe. Ron's got a good one here. The grains used in this recipe really results in a good brew. The complex sugars that remain in the ale make for a pleasant result. Not too much hop character here, it's more balanced. I've had good comments on the taste of this Irish Red Ale even when I used more standard mash and boil techniques. Try it. I think you'll be pleased with the results.
Thanks Buzzerj
2011-06-25 1:31am
Thanks Man, I'm a novice brewer and only have a few extract brews and a few kits under my belt. I didn't realise, until you pointed it out(and I then checked out Palmers how to brew) that my biscuit malt needs to be mashed. I dont have a mash tun so I'll probably just do this in a pot or my boiler and give it a blast of heat when the temp drops to bring it back up around mash temp. Do you think it'll be OK to do it this way with all my grains in sock like I'd normally 'steep' them or do I need to do the mash properly to get good results? Also, is sparging essential for this recipe? Thanks!
Mashing and Sparging
2011-06-25 12:00pm
What I do for a small mash size like this is mash in a separate small pot with a cover. Add 3 quarts of water to the pot and heat it to a strike temperature of 168 degrees F, cut the heat then add the grain and stir to equilibrate the temperature. The mash temp should be 153-155 degrees F. Check the temperature with a thermometer in several spots. I usually remove the pot from the burner so further heat doesn't build up then I cover the pot and let it sit for 30-60 minutes. I would recommend to not add any heat during mashing because it is so easy to overshoot your desired mash temp. Because of the volume of grains to water in the mash, the heat loss is really low during mashing; usually just a few degrees F. In another pot, I heat 2 gallons of water (that should be more than enough) to 185 degrees F for sparging. When the mash time is done I will mash out by adding some of the sparge water to the mash, check the temperature and heat to 170 degrees F. I let that sit 10 minutes. Then I pour the mash grains and water through a strainer into the boil pot. I use a strainer with a handle on it to separate my grain from the wort. When the strainer is full of grain, I pour some of the sparge water through it to wash the grains of available sugars. I'll dump the spent grain and pour what's left of the mash grains through the strainer and sparge again. I'll repeat that until all the mash grain has been sparged. You can do something similar if you choose to use your grain bag, you can add the sparge water through the bag to wash the grains. Just don't squeeze the grain bag, let the water drip through. You don't want to extract tannins from the grain by squeezing the grain bag. If you don't care how much sugar from the grains is extracted you can forget the sparging but I would suggest you do sparge as part of your normal process, it's just washing your mash grains. After you collect your wort from the mash, add any remaining heated sparge water and additional water to result in your desired boil volume. I have an 8 gallon boil pot so I boil 6.5 gallons of wort to result in 5 gallons of wort at the end of the boil. As you are bringing your wort up to a boil, add your malt extract ( I use a portion of the malt extract only). Once the boil starts you can add the bittering hops, watch for boil over and you're off. Hope that helps. Mashing is a learned process. The internet has many calculators to determine how much water to use in the mash, the strike temperature and other aspects such as water chemistry if you mash in an all-grain recipe. Hope this helps. Have fun and make yourself a Perfect Irish Red!
Thanks Buzzerj
2011-06-26 5:48pm
Buzzerj, thanks for the advice, I'm ready to brew now just need to box off a few hours. Thanks v much for the help. Much appreciated!!
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