Irish Red - Page 5

Richter · #61 02-21-2008, 07:46 PM

If you could not get Munich malt for this beer, what would be a good sub?
How about pilsen for a mild malty flavor?
Victory may be too dark. Maybe Vienna?
Thanks

Otis_The_Drunk · #62 02-21-2008, 08:58 PM

caramunich

Richter · #63 02-22-2008, 12:08 AM

Quote:

Originally Posted by Otis_The_Drunk

caramunich

Thanks Otis
Are you thinking German or Belgian?
I haven't tried the German ones. The Wyerman CaraMunich I-III are said to provide body w/o sweetness, sounds maybe like carapils/dextrin.
Belgian caramunich is pretty malty in my experience. Good for an IPA but I wonder if too heavy for this style.
Are you using same amt as Munich?

roadhouse · #64 02-22-2008, 12:41 AM

Quote:

Originally Posted by Richter

Thanks Otis
Are you thinking German or Belgian?
I haven't tried the German ones. The Wyerman CaraMunich I-III are said to provide body w/o sweetness, sounds maybe like carapils/dextrin.
Belgian caramunich is pretty malty in my experience. Good for an IPA but I wonder if too heavy for this style.
Are you using same amt as Munich?

Where do you get these luxury malts? Caramunich I, II, III?? All I get is plain old Caramunich...

Richter · #65 02-22-2008, 04:49 PM

I found the German ones in 'Beer Captured' grain chart and on Weyermann's web page

I think my LHBS just carries Belgian so that's all I've used

Otis_The_Drunk · #66 02-22-2008, 09:41 PM

I go with the German I for the body and your right it doesn't give much in the way of residual sweetness.

Belgian tends to be more in the residule and more of a caramel after taste.

thekulman · #67 08-05-2008, 10:32 AM

Well I brewed another version on my Irish Red on Saturday ... but I had to make some modifications.

8 lbs. 2 Row
1 lb Crystal 80L
1 lb Biscuit
114g Black Patent Malt (added at sparge time for colour)
1.9 oz Willamette 5.3% (10 HBU's) boiling 60 min
0.5 oz Willamette 5.3% flavor 15 min
Wyeast Irish Ale yeast

6 gallons to primary (23 liters)
OG or 1.043
IBU's = 46.6

I usually use Munich, but didn't have any so used Biscuit instead. And I typically use much less boiling hops but got that amount from a Charlie Papazian recipe.

The IBU's are in the mid 40's, which is out of style for an Irish Red and I'm not sure what the biscuit will do.

I'm thinking this may be more of a Scottish beer (i.e. Heavy)?
Any suggestions?

Brian
www.homebrewersretail.com

Xylifrost · #68 01-06-2011, 12:20 AM

I love Red Lobsters biscuits, Ill have to try this recipe