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Crazy Irish Redneck
Irish Red Ale • All Grain • 6.75 gal
It's actually not crazy at all, just a nice solid Irish Red Ale, based once again on Jamil's recipe.
March 19, 2008 pm 05:35pm
4.5/5.0 1 rating
Ingredients (All Grain, 6.75 gal)
- 11.25 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.
- .375 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .375 lbs
American Caramel 120°L
American Caramel 120°L
Provides color, a unique flavor, body, and contribures to foam retention and beer stability. Gives a pronounced to sharp caramel flavor and a deep red color.
- .375 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1.25 oz
Goldings - 5.9 AA% pellets; boiled 60 min
Goldings
Mild. Slightly flowery.
- 1 tsp
Whirlfloc boiled 10 minutes. - (omitted from calculations)
Whirlfloc boiled 10 minutes.
-
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
Mash at 153F for 60 minutes. Boil 60 minutes. Ferment at 66F.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: D - Irish Red Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.014 | |
| Color: | 17.0 SRM | 9 - 18 | |
| Alcohol: | 5.2% ABV | 4% - 6% | |
| Bitterness: | 24.5 IBU | 17 - 28 | |
Discussion
Brewed 3/15/08
2008-03-25 11:59am
Had a nice brew session, everything went according to plan. I noticed when making the starter that the White Labs Irish yeast doesn't have nearly as complex of an aroma as the Wyeast version. I'm not sure which one I like better, but they are definitely different. OG = 1.054 #55
Update
2008-04-07 2:50pm
Turned out great. I would like a little more Irish yeast character (which seems to be higher in the Wyeast version) but other than that it's really nice. Kind of like a light stout, if that makes any sense. Very enjoyable and drinkable. Has a slightly sweet finish and a very full mouthfeel. Carbonation is better on the low side.
EBC
2008-05-18 10:37am
This beer scored a 21 at the New Mexico Enchanted Brewer's Challenge. The typical judge comments were: "Well done, but too dark and strong for style..." I was surprised at how "out of style" it supposedly was since this is one of Jamil's recipes which has done well elsewhere. Ironically, on the Irish Red Ale episode of the Jamil Show he talked about how most judges award beers that have too much caramel for this style. Perhaps this style is shifting a bit... Out of 14 entries that I submitted to the contest this was the only one that scored less than 30.
Just about ready to Brew this one
2008-07-22 12:34pm
Hi Just about to Brew this Beer, as U said Jamil did say that the judges will get it all wrong..Did you remember he mentioned cutting speciality grains back to 4 oz & see what the effect is. I see u have just been brewing one hellva lot of his Beers, U are happy with results then? Will let u know how mine turns out. One other thing, was it as Red as U wanted. regards spud
stuff
2008-07-22 2:25pm
Hey man. I think if I brew this again I will cut the specialty grains down. I brewed this before I heard Jamil suggest this. I also prefer the Wyeast version of the Irish yeast. In my experience it has more of an enjoyable ester profile. In general I'm quite happy with the results from Jamil's recipes. I've been concentrating on brewing as close to style as possible with most of my beers and then branching out from there with experimental brews. The only thing that I would say about his recipes is that some of them do require aging the beers for a while before they are really in prime condition. As for the color on this one, it was very red, but a little on the dark side. Cutting down the specialty malts a bit would probably do well for making the red color a bit brighter.
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