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Better Red Trolley than Dead

Better Red Trolley than Dead

Irish Red Ale : All Grain : 6.22 gal

jetskeez

A very deep colored ale. Taste is well balanced towards malt. Efficiency much higher than initial calculations of 65%. Because of this it will be higher in alcohol than anticipated (anticipated 5% range).

January 27, 2014 at 07:02pm

0.0/5.0 0 ratings

Ingredients (All Grain6.22 gal)

  • 9 lbs Maris Otter Pale

    Maris Otter Pale

    An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.

  • 4 lbs Munich 10L Malt; Briess

    Munich 10L Malt; Briess

    Robust malty flavor. Characteristics & Applications: • Adds a pronounced malty flavor without adding non-fermentables or affecting foam. • Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • .5 lbs Crystal 120; Great Western

    Crystal 120; Great Western

    As longer roasting times are used to reach colors of 120° ASBC, this crystal malt takes on a fairly intense toffee flavor but still avoids the burnt character of chocolate or black malts.

  • .25 lbs Caramunich® (Organic); Weyermann

    Caramunich® (Organic); Weyermann

    Weyermann Organic CARAMUNICH® is produced from malted German two-row barley from certified organic cultivation. Weyermann CARAMUNICH® consists of golden brown kernels, with a very aromatic smell. Our malts are produced according to the strict “German Purity Law”. We don’t use any genetically manipulated materials.

  • .25 lbs Melanoidin Malt

    Melanoidin Malt

    Red Ales

  • .25 lbs Roasted Barley

    Roasted Barley

    Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

  • 1 oz Willamette - 5.3 AA% pellets; boiled 38 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • .6 oz Willamette - 5.3 AA% pellets; boiled 30 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • .4 oz Willamette - 5.3 AA% pellets; boiled 15 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • White Labs WLP004 Irish Stout

    White Labs WLP004 Irish Stout

    This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal

Notes

Taken from BeerTools Pro calculation on installed software. Calculations are close enough to each other.

Style (BJCP)

Category: 9 - Scottish and Irish Ale

Subcategory: D - Irish Red Ale

Range for this Style
Original Gravity: 1.063 1.044 - 1.060
Terminal Gravity: 1.011 1.010 - 1.014
Color: 18.0 SRM 9 - 18
Alcohol: 6.8% ABV 4.00% - 6.00%
Bitterness: 24.0 IBU 17.00 - 28.00

Discussion

jetskeez

At time of bottling

2014-02-10 2:47pm

Gave it a three week primary fermentation. Transferred into bottles. Flocculation was medium-high. Nice deep color, pleasant aroma and balanced taste. Could use some aging to help mellow out alcohol and flavor. Could have also used more time to clear but needed to bottle for competition. Used half pack Safale S-04 during bottling to attempt to clear out beer with high flocculating yeast.

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