tag:blogger.com,1999:blog-1778730139760975944.post806602157340433514..comments2022-06-25T02:51:08.826-07:00Comments on Brew by Brew: Irish Red Ale - cloned?Jim Lemirehttp://www.blogger.com/profile/14000051293978203511noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-1778730139760975944.post-58047778914871753972013-03-07T16:02:07.004-08:002013-03-07T16:02:07.004-08:00Glad to know it was a hit...even if it wasn't ...Glad to know it was a hit...even if it wasn't quite the color you were looking for. Hopefully cutting back on the RB will help with that. <br /><br />I should probably make this recipe again sometime soon...though I have other things in the queue ahead of this. If only I had more time to brew! Cheers.Jim Lemirehttps://www.blogger.com/profile/14000051293978203511noreply@blogger.comtag:blogger.com,1999:blog-1778730139760975944.post-69361857803589068492013-03-06T10:03:44.202-08:002013-03-06T10:03:44.202-08:00Sorry I don't have a final example to show you...Sorry I don't have a final example to show you. The beer was a hit at a birthday party last weekend and we blew the keg! In the end, the colour was way to dark, as noted previously, more brown than anything. If and when I brew the beer again, I'd scale back the Roast Barley to 1% of the total grist. Many thanks for the recipe, it's a good one!Low Tech Brewerhttps://www.blogger.com/profile/01114247725865836979noreply@blogger.comtag:blogger.com,1999:blog-1778730139760975944.post-50979639770977524132013-02-20T07:19:39.452-08:002013-02-20T07:19:39.452-08:00Red Ale kegged Monday night. Should have our firs...Red Ale kegged Monday night. Should have our first real look this weekend perhaps. It looked a touch more Red some I am hopeful. Taste is really nice. Very malty finishing quite dry.Low Tech Brewerhttps://www.blogger.com/profile/01114247725865836979noreply@blogger.comtag:blogger.com,1999:blog-1778730139760975944.post-16927067455893084132013-02-13T06:44:01.912-08:002013-02-13T06:44:01.912-08:00I pulled a larger hydro sample yesterday and ya, I...I pulled a larger hydro sample yesterday and ya, I am disappointed with the colour. More brown than red. I plan to brew this recipe again in the coming weeks to see if I can get the colour more to my satisfaction. <br /><br />On a positive note, the product tastes quite nice! I am not sure yet if this is a product of the kettle caramelization or the yeast or the Vienna malt, but I am picking up a distinct bready, malty flavour. With the roast finish the beer sorta tastes like nicely toasted bread. Caramel notes are present but subtle. Will have a better review once complete. <br /><br />I am going to begin cold crashing tomorrow or Friday and then into the keg on Sunday or Monday. <br /><br />I did my vorlauf and then collected 4L into a separate boil pot before redirecting the flow of wort into my main boil kettle. I hit the 4L with high heat and got it going to a vigorous boil while I was still collecting. The 4L boil continued through the sparge process as well as the time it took to get the full volume to a boil. Once the main kettle was boiling, I removed the 4L (now 2L) and dumped that into the main Kettle for a total pre-boil volume of ~ 28L. Low Tech Brewerhttps://www.blogger.com/profile/01114247725865836979noreply@blogger.comtag:blogger.com,1999:blog-1778730139760975944.post-75164845971450091002013-02-13T06:22:56.145-08:002013-02-13T06:22:56.145-08:00I'm not sure your color is that off. It will ...I'm not sure your color is that off. It will definitely look different when you pour a pint of the finished beer. Nothing you can do at this point anyway, right? Let it ride and see how things turn out on the other side. Let me know how it turns out.<br /><br />BTW, how did the kettle caramelization go? Jim Lemirehttps://www.blogger.com/profile/14000051293978203511noreply@blogger.comtag:blogger.com,1999:blog-1778730139760975944.post-81829307176092255892013-02-09T11:07:37.631-08:002013-02-09T11:07:37.631-08:00A photo for reference.
https://lh3.googleuserconte...A photo for reference.<br />https://lh3.googleusercontent.com/-D92uwhiTCLA/URadutfxc5I/AAAAAAAAAzg/T1SYOqJzPkk/s807/redale.JPGLow Tech Brewerhttps://www.blogger.com/profile/01114247725865836979noreply@blogger.comtag:blogger.com,1999:blog-1778730139760975944.post-73990735445051407482013-02-09T10:49:17.169-08:002013-02-09T10:49:17.169-08:00Brewed this last night, tough to tell with respect...Brewed this last night, tough to tell with respect to flavour, etc... I put the first 4L in a separate pot and reduced by roughly half before re-adding to the full volume and beginning my final boil which lasted 70 minutes.<br /><br />I can tell you now that my colour is nowhere close to yours. Ah! I was very specific with my measurements, definitely used 2.9% which in my recipe worked out to 130g (I'm Canadian). It has some red notes but is far and away more brown than anything. If I brew again, I may half the roasted barley used. The roast barley I am using was given to me second hand. I believed it to be muntons which has an L rating in the 500-525 range, certainly close to your specs. I err'd on the side of caution and assumed Muntons because I believe they have the highest L rating on Roast Barley. Had the product not been muntons and perhaps has less roast, the final product would be lighter not darker as is my case. Perhaps when I do get around to pulling a full pint, likely in two-three weeks from now, a full glass will bring out the red more?Low Tech Brewerhttps://www.blogger.com/profile/01114247725865836979noreply@blogger.comtag:blogger.com,1999:blog-1778730139760975944.post-88558601608200868832013-02-08T12:33:28.151-08:002013-02-08T12:33:28.151-08:00Looks like a really nice recipe. I've never b...Looks like a really nice recipe. I've never been the biggest Fuggles fan, but love both EKG and Challenger. I'm actually going to try the kettle caramelization technique for a Scotch Ale I am designing right now. <br /><br />The slight touch of roasted barley is the key to the color. Good luck! Let me know how it turns out for you.Jim Lemirehttps://www.blogger.com/profile/14000051293978203511noreply@blogger.comtag:blogger.com,1999:blog-1778730139760975944.post-5384270082144323832013-02-08T06:58:06.740-08:002013-02-08T06:58:06.740-08:00I am using your malt bill as a base. Going with U...I am using your malt bill as a base. Going with UK hops straight up @ 60m and that's it. Aiming for 23-24IBU. Will also try a slightly higher mash temp and some kettle caramelization to increase the caramel notes (rather than using specialty malts). I freak'n love that colour you got! <br /><br />Here's the recipe:<br />76.1% Maris Otter<br />15.2% Vienna<br />02.9% Roast Barley<br />02.9% Wheat Malt or Flaked Barley or CaraFoam<br /><br />-5.1g Calc Chloride, 4g Epsom, Acid Malt (~40-50g) for pH 5.50<br />-Mash @ 153F<br />-Kettle caramelize 4 liters of first running's, reduce by half, re-add to main boil.<br />-70min boil<br />-Fuggles or EKG or Challenger @ 60min to 23-24 IBU <br />-WLP005 in a 1.1L starter Low Tech Brewerhttps://www.blogger.com/profile/01114247725865836979noreply@blogger.com