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Keith's Irish Red
Irish Red Ale • Extract • 5.5 gal
Next time I would use one can of Light LME and one can of the Amber LME. It is still fermenting, but it has a nice toasty flavor.
July 16, 2006 am 09:06am
3.0/5.0 0 ratings
Ingredients (Extract, 5.5 gal)
- .75 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .5 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 6.6 lbs
Amber Liquid; Alexanders
Amber Liquid; Alexanders
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 1 oz
Hallertau - 4.5 AA% pellets; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .5 oz
Hallertau - 4.5 AA% pellets; boiled 30 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .5 oz
Czech Saaz - 5.0 AA% pellets; boiled 15 min
Czech Saaz
Very mild. 'Noble'.
-
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
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: D - Irish Red Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.046 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.010 | 1.010 - 1.014 | |
| Color: | 20.2 SRM | 9 - 18 | |
| Alcohol: | 4.6% ABV | 4% - 6% | |
| Bitterness: | 29.6 IBU | 17 - 28 | |
Discussion
Update
2006-07-24 5:42pm
Transferred to secondary, very strong coffee flavor, added 1/2 oz Simcoe for dry hopping. Will update in two weeks.
update
2006-08-17 11:56am
Kegged ¾ of the batch and it was very stout like with strong coffee flavors. I also bottle conditioned 12 22oz and they came out wonderfully smooth; the simcoe added a nice balance to the malt. I Might cut back the toasted malt to 1/4 lb next time.
nice beer
2007-03-17 9:57am
I bottle conditioned half and force carbonated the other half. The bottle conditioned half came out great! Nice and smooth, the force carbonated was more of a stout, very toasty and strong. For a red I would cut back the roasted barley to 4oz.
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