So i’m making an irish red ale for my brother in law and need some feedback. I’ve done a lot of reading and research and think I have a good idea for a recipe, but I don’t want to go overboard on specialty malts. The recipe is a partial mash with a 3gal boil.
2 lb UK Pale Malt (Maybe marris otter)
8 oz Cara Pils/Dextrine
8 oz Crystal 40
2.1 oz Roasted barley
2.1 oz Chocolate Malt
3.3 lb Pale LME
0.80 oz Kent Goldings @ 60min
1 lb light DME (30 min addition)
1.0 oz Willamette @ 15min
0.50 oz Kent Goldings @ 15min
I will probably mash at 1.5qt/lb @154 for 60min. This recipe gives me about 25 IBU, 15 SRM and an OG of 1049.
You say you are using “LME” and “DME.” I would, of course, recommend that you get british extract. Personally, I use 100% DME, but if you like trying to scrape the cans of LME out, that’s pretty much user preference, as long as the LME is fresh.
I would consider Pale chocolate, instead of chocolate. This is pretty close to what I remember the BCS version of Irish red is, and while that’s a great beer, it’s very dark. And it uses pale chocolate (200L), not the full-up 400-500L stuff. Be prepared for a dark beer.
Also, I would consider swapping in some British crystal. I have recently used some simpsons crystal, and it’s great stuff. The downside is they are all a range of degL, but that really shouldn’t batter too much. The Medium is 60-70L, which should fit well.
I don’t have the style guidelines in front of me, but I believe this is supposed to be a hop-restrained beer (I might be wrong, so check!). Your flavor/aroma hop additions may drown out some of the malty character that is what I, personally, really love about this style.
Thanks. Yea, the LME was a carryover from another recipe. I had some extra Munich LME which I was planning on using, but I’m afraid that would be too much malty base with the Crystal, Chocolate and roasted barley. I can use DME, and actually I typically do. I cut the crystal down to 6oz (I will see if I can get some british), and I cut out the 15 min EKG addition and just made it Willamette.
I think you’ll like the British Crystal, if you can get it. Beyond that, do what you like… you asked for thoughts, so I put some out there.
Remember: It’s just beer. Whatever you brew will be better than most store-bought stuff. Even if it’s “out of style” it can be delicious. Don’t over-analyze.
Thanks for the support and feedback. I appreciate it, in fact all the feedback I’ve recieved on this forum has been very useful. Unfortunately I constantly over analyze my beers and the process that goes into making them. I guess it comes from being a real scientist, but some of it comes from wanting to know I’m giving my friends and relatives a quality beer, that I did the best possible job brewing it.
So I took my first gravity reading last night, and I have to say this one came out awesome. The yeast has some cleaning up to do, but the flavor I get from the malts seems to be exactly what I would expect from an irish red ale. I ended up using the Birtish Crystal