I am brewing a strong Irish Red Ale. Mostly Marris and German Munich. Using Jarrylo (14.5AA) single hop. I was originally going to whirlpool and dry hop but sort of changing my mind about this. I am now wondering if I can whirlpool with the hops that I had planned for BOTH the whirlpool and dry hop (1 oz + 1.5 oz =2.5 oz).
The resulting hop schedule would look something like this: .5 oz @ 60, .5 oz @ 15, 2.5 oz whirlpool. My question is will that be gross? 2.5 oz of hops thrown in at flameout?
I sounds delicious to me, but I don’t think you can call it a strong Irish Red. That particular style is not hop forward.
I would have to agree with jeffy. Your beer will not have a lot of bitter, but will have a great deal of hop flavor and aroma with all the late additions. Overall it sounds like it will be a great beer! Enjoy!
From the Brewers Association 2018 Style Guidelines – I’ve seen a lot of beers like this. And yes, they’re good.
You can move your dry hops to whirlpool if you want. The flavor/aroma contribution is not identical but it is close enough that it works well enough for a beer like this.
It’s actually my preference to do all my final hop additions at whirlpool with no dry hopping unless the beer has aged or it’s a hoppy style like an IPA which usually has hops crammed in at every given opportunity.
great feedback. Thanks everyone. 
The propane is ignited. Brewing on a rainy day. Very excited about this beer. It is a favorite of mine, drank the whole keg myself the last time I brewed it, though now I have altered the recipe somewhat. Here is the complete recipe just FYI, and any last minute comments or criticism is welcomed:
BIAB (beginning with 8.75 gal. filtered tap adding 4.1g gypsum, .9g chalk, 2.7ml lactic)
Water: cal. 62ppm, mag. 11ppm, sodium 48ppm, sulfate 114ppm, chloride 56ppm, bicarb 23ppm
Grain: 12lbs Marris, 5lbs German Munich, .75 CaraVien (Belgian 22), .5 Crystal 40, .5 French Kiln Coffee
(60 min mash @ 152f)
Hop Schedule: Jarrylo (single hop) – .5oz @60, .5oz@ 15, 2.5oz @whilrpool. (approximatly 38 IBU)
Yeast: WL Irish Ale (made starter from .5 lbs of malt 40 hours)
This should probably be in yeast and ferm. category, but since I began in recipes I thought I would discuss it here. Apology in advance. This beer came out much bigger than expected. My LHBS repaired their mill, which now explains why my efficiency over the past 6 mo. was subpar. I have been adding a few extra pounds of base malt to compensate but alas I have now brewed a 1.086 beer. That’s cool, because I can think of much worse unplanned outcomes; however, my starter was only in a pint of wort with 1 pack of WLP004 that was not looking very effervescent at that. It bubbles when I swish it around but otherwise a pretty placid flask of brown liquid. Started it 40 hrs ago and probably just ate through all the wort by now.
Option 1: just let things take their course. Put in ferm chamber at 68 and call it a day.
or
Option 2: dump in the dry packet of 05 yeast that I keep in the refrigerator in case of emergency.
1.086 is pretty big for the pack of dry too, and 40 hours is still a pretty fresh starter. I vote pitch the starter, aerate well, and if you’re worried you can aerate a second time within the first 12 hours. That seems to be a good approach with big beers, and hey, you went to the trouble of making a starter with your chosen yeast. And cell count isn’t as important as keeping yeast happy. And hey, glad you finally found out what was up and it wasn’t your fault. A whole lot of us suspected your LHBS wasn’t milling your grain right!
Okay. Done. Thanks Robert. It’s a great homebrew shop, but I knew that old mill was broke down.
Should I buy another pack of WLP004 and begin another starter to dump in a couple days from now?
Nah. I’d just RDWHAHB.
Getting a lot of bubbling in the airlock can’t be a bad sign. Can’t wait to drink this one.
