Irish Red

[system]

Searching the net for a good Irish Red Lager recipe, all that comes up is red ales.

Are there no good lager brewers making a red?

[BrewBama (Dwain)]

It ain’t Irish… but it’s red.

Vienna Lager in Exile - Brew Your Own

Red Ball Express
(Vienna Lager)

(5 gallons/19 L, all-grain)
OG = 1.052
FG = 1.013
IBU = 25
SRM = 11
ABV = 5.0%

Ingredients

10 lbs. 12 oz. (4.9 kg) Vienna malt
9 oz. (0.26 kg) CaraMunich II[emoji2400] malt (45 °L)
6.66 AAU Tettnanger hops (60 mins) (2.2 oz./63 g of 3% alpha acids)
1 tsp. Irish moss (15 mins)
1/8 tsp gypsum (75 mins)
White Labs WLP920 (Old Bavarian Lager) yeast (3 qt./~3 L starter)
1 cup corn sugar (for priming)

Step by Step

In your kettle, mash in at 131 °F (55 °C). Pull a 1-gallon (3.8 L) decoction and heat it to 162 °F (72 °C), stirring constantly. (The decoction should be from the thickest part of the mash.) Rest decoction at 162 °F (72 °C) for 5 minutes, add a pinch of calcium (CaCl2) and bring decoction to a boil, stirring constantly. Boil decoction for 15 minutes, still stirring constantly. Transfer decoction back to main mash and heat mixture to 154 °F (68 °C) for a 45-minute rest. Stir well to even out mash temperatures. Heat mash to 168 °F (76 °C) then transfer to lauter tun. Recir-culate mash for 20 minutes, then run off wort and sparge with 170 °F (77 °C) water. (Do not let temperature of grain bed fall below 165 °F (74 °C); if it does, heat sparge water to 180 °F (82 °C).) Collect about 5.75 gallons (22 L) of wort, add water to make 6.5 gallons (25 L) of wort. Boil for 90 minutes, to reduce wort to 5 gallons (19 L). Add 1/8 tsp. gypsum with 75 minutes left in boil. Add hops with 60 minutes left in boil and Irish moss with 15 minutes left in boil. Cool wort to 55 °F (13 °C), let cold break settle, transfer to fermenter and aerate (preferably with a 45 second shot of oxygen). Pitch yeast (from cooled starter) and ferment at 55 °F (13 °C). Lager for 2 months at 40 °F (4.4 °C) or below.

[system]

@BrewBama

It ain’t Irish… but it’s red.

Vienna Lager in Exile - Brew Your Own

Red Ball Express
(Vienna Lager)

(5 gallons/19 L, all-grain)
OG = 1.052
FG = 1.013
IBU = 25
SRM = 11
ABV = 5.0%

Ingredients

10 lbs. 12 oz. (4.9 kg) Vienna malt
9 oz. (0.26 kg) CaraMunich II[emoji2400] malt (45 °L)
6.66 AAU Tettnanger hops (60 mins) (2.2 oz./63 g of 3% alpha acids)
1 tsp. Irish moss (15 mins)
1/8 tsp gypsum (75 mins)
White Labs WLP920 (Old Bavarian Lager) yeast (3 qt./~3 L starter)
1 cup corn sugar (for priming)

Step by Step

In your kettle, mash in at 131 °F (55 °C). Pull a 1-gallon (3.8 L) decoction and heat it to 162 °F (72 °C), stirring constantly. (The decoction should be from the thickest part of the mash.) Rest decoction at 162 °F (72 °C) for 5 minutes, add a pinch of calcium (CaCl2) and bring decoction to a boil, stirring constantly. Boil decoction for 15 minutes, still stirring constantly. Transfer decoction back to main mash and heat mixture to 154 °F (68 °C) for a 45-minute rest. Stir well to even out mash temperatures. Heat mash to 168 °F (76 °C) then transfer to lauter tun. Recir-culate mash for 20 minutes, then run off wort and sparge with 170 °F (77 °C) water. (Do not let temperature of grain bed fall below 165 °F (74 °C); if it does, heat sparge water to 180 °F (82 °C).) Collect about 5.75 gallons (22 L) of wort, add water to make 6.5 gallons (25 L) of wort. Boil for 90 minutes, to reduce wort to 5 gallons (19 L). Add 1/8 tsp. gypsum with 75 minutes left in boil. Add hops with 60 minutes left in boil and Irish moss with 15 minutes left in boil. Cool wort to 55 °F (13 °C), let cold break settle, transfer to fermenter and aerate (preferably with a 45 second shot of oxygen). Pitch yeast (from cooled starter) and ferment at 55 °F (13 °C). Lager for 2 months at 40 °F (4.4 °C) or below.

Sent from my iPad using Tapatalk

Thanks! This is on my “to brew” list.

[rookie_l_a (Steve Ruch)]

Searching the net for a good Irish Red Lager recipe, all that comes up is red ales.

Are there no good lager brewers making a red?

Take a red ale recipe that looks good and ferment with a lager yeast.

[system]

Searching the net for a good Irish Red Lager recipe, all that comes up is red ales.

Are there no good lager brewers making a red?

Take a red ale recipe that looks good and ferment with a lager yeast.

Yes…planning to do that!

[jwmolnar (joe_meadmaker)]

You may have already tried this, but I think you just need to drop “Irish” from your searches.  On a search for “red lager”, I’ve got a number of results.  This one looks interesting: http://www.brewingwithbriess.com/Recipes/beer/display/crimson_and_clover_lager.  I do like using honey in beer.

Agree though, “Red Lager” doesn’t seem to be a very popular style name.

[system]

@""

49% pilsner
49% red x
2% carafa

Looks interesting…never used Red X before!

[JJeffers09]

I’d respectfully like to put in 2 cents.  I’d shoot for 14-15 SRM, I would avoid RedX, and I personally would not do a decoction mash on an amber, or red lager.

This is what I do, and it has always been well received.

1.054 EOG
14.7SRM
5.1%
26.6IBU
Water Profile In between balanced/bitter amber

83% Blended Base
8% Crystal 60-90L (I prefer Simpsons Medium Crystal)
4% Melanoidin (Skip the decoction and Cheat)
4% Honey Malt
1% Blackprinz

60m Willamette single addition for 26IBUs

Ale
WLP004/1084/OYL005 @ 65-68F
Lager
L17, 34/70 @58-62F

[system]

@JJeffers09

I’d respectfully like to put in 2 cents.  I’d shoot for 14-15 SRM, I would avoid RedX, and I personally would not do a decoction mash on an amber, or red lager.

This is what I do, and it has always been well received.

1.054 EOG
14.7SRM
5.1%
26.6IBU
Water Profile In between balanced/bitter amber

83% Blended Base
8% Crystal 60-90L (I prefer Simpsons Medium Crystal)
4% Melanoidin (Skip the decoction and Cheat)
4% Honey Malt
1% Blackprinz

60m Willamette single addition for 26IBUs

Ale
WLP004/1084/OYL005 @ 65-68F
Lager
L17, 34/70 @58-62F

Looks like a winner!