Irish Red

[dparsons]

The style I wanted this to be in in an American Amber...not an Irish red...(thats where I got the 48 IBU's) I know the OG is still high but hey why not?

So its an India Amber Ale then?

Nope I really meant Malted barley (U.S. 6 row)...(at least thats what my supplier calls it) I guess as opposed to flaked barley[/b]

Then its 6-row.

[Otis_The_Drunk]

OK, I'm confused.

[larin1477]

Originally posted by HogieWan
why add muntons pale to the steep?

Its a good base malt...adds a touch of nutty flavor...

[larin1477]

Originally posted by dparsons
So its an India Amber Ale then?



Then its 6-row.

K...Sure its an IAA


I only called it Malted barley because thats what my supplier calls it sorry

[larin1477]

Originally posted by Otis_The_Drunk
OK, I'm confused.

Im guessin its me...what did I do to confuse you Otis?

[thekulman]

I think I'm on to the 4th revision of my Irish Red now.

Yesterday I brewed one as follows;

7 lbs 2 row
1 lb Munich (6L)
1 lb Crystal (40L)
one handfull (1/8 c?) roasted barley (for colour)

Mashed at 158F
Collected 23 L (6 gallons)
Boiled with 1 oz Kent Golding for 60 mins.
added .4 oz Golding as aroma for 2 min.
Cooled, pitched Nottingham yeast from starter made the previous day by boiling 1/2 cup light DME with 2 cups water for 10 minutes, cooled to 90F and pitched the dry yeast.

After boil, topped off with previously boiled water to 23 L (6 gallons)
OG 1.040
Colour 12 SRM
IBU's 18.5

I think I'm within guidelines ...

Should be good.

Kul

April 24th - racked to secondary, Gravity of 1.009 should be final. Tasted awesome! A beautiful red hue and the balance more on the sweet side Irish Red's are known for. I plan to bottle on Friday and if it taste this good after carbonation, chilling I plan to sell this as an AG kit on my store.

[noby]

thekulman, I've been reading this thread with interest. Your final recipe looks good. I've been looking for a good Irish Red to brew.
It'll be a few weeks before I get to brew it, but I may borrow heavily from your recipe.
The roasted barley - what's that about an ounce? (I get confused with cups)

[thekulman]

Hi - Glad you like it - I've been working on this recipe for a while. That latest one is awesome! Best beer I've made to date.

For the Roasted Barley I just grabbed a handful - didn't actually weigh it, I would say 2 tablespoons should do it.

Let me know how yours turns out

[corkybstewart]

I recently brewed an Irish red I was proud of. I don't have the recipe in front of me but the only "color" grain I think I added was about 1/2 pound of black patent when I started sparging. It gavce it a beautiful coppery red color without adding any roasty flavors.

[noby]

Originally posted by thekulman
Hi - Glad you like it - I've been working on this recipe for a while. That latest one is awesome! Best beer I've made to date.

For the Roasted Barley I just grabbed a handful - didn't actually weigh it, I would say 2 tablespoons should do it.

Let me know how yours turns out

Great, thanks. When I brew it I'll post the recipe/results here.

Corky, that's interesting. So the black patent wasn't mashed really? Just a quick steep while sparging, I guess. Never heard of doing that before.

[thekulman]

Originally posted by noby
So the black patent wasn't mashed really? Just a quick steep while sparging, I guess. Never heard of doing that before.

Yes, you can do that. Adding it at the end imparts the colours but not the grain characteristics of the malt. There's a show in the archieves of basicbrewingradio.com that mentioned this. It may have been the Charlie Papazian interview, I think he mentioned that adding a handful of dark malt (Chocolate, Black Patent or roasted barley) was useful in all mashes at the end for another reason (yeast nutrient?). Can't remember the exact reason, but I have heard so.

Kul

[corkybstewart]

Here's my recipe for 10 gallons:
15 pounds 2 row
5 pounds Munich
2 pounds Carapils
1 pound Crystal 60
3 oz Fuggles 4.75AA for 60 minutes
At sparge add 1.5 pounds black patent on top of mash
White Labs WLP 004.
I turned out pretty good. I split the batch and fermented the other half with WLP005. I tapped it this weekend and it may even be better than the Irish version.

[thekulman]

Well I had a couple of friends over last night for a sampling party. I bottled my recipe above 10 days previous, having let it sit in secondary for a good 3 weeks +.

The stuff of dreams (my dreams anyways)! It turned out incredible and took on some creamy characteristics. It's very similar to a Caffrey's (prior to beign bought by Coors). Problem is, that we took such a dent out of my supply last night, that I'll have to brew it again very soon!
I made 20 l (5.25 gals) at bottling time, might have to step up to a ss conical soon in order to make bigger batches.

Up next (this weekend)
Corky's Happy Wife Ale

then...
an Octoberfest Marzen (want it to lager for several months)
and more Irish Red

Kul

[noby]

thekulman, I brewed a variation of your recipe lastnight:

3Kg Pale malt (6.6lb)
.5Kg Crystal (1.1lb)
.5Kg Munich (1.1lb)
.05Kg Roasted Barley (~2oz)
.3Kg Flaked Barley (.66lb)

Hops (all Northern Brewer (Goldings never arrived)):
15g - 60min (1/2oz)
7g - 10min (1/4oz)
10g - 2min

Got about 21L, at 1.041. Really pleased with how it looks so far. Thanks for the recipe.

Cormac.

[shugalou]

I've had the great pleasure of sampling Kulmans Irish Red and I was amazed at how good it tasted.

I can honestly say it was one the best beers I have tasted!

Kul, your quest for perfection on the red has paid off!

This beer is on my "to brew" list and if I'm lucky it'll turn out close to what I sampled.

Put a kit on hold for me.