New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 9 - Scottish and Irish Ale => Topic started by: Shawn on January 26, 2011, 10:04:18 AM
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5.5 gallons into fermenter, based on 75% efficiency.
4.32 kg Maris Otter
168 g Crystal 120 L
168 g Caramunich II
113 g Roasted Barley
Mash at 153 F for 60 minutes.
60 minute boil, 6.75 gallons pre-boil.
42 g U.S. Goldings pellet hops (4.5% AA) (60 min)
1/2 tsp yeast nutrient (15 min)
1 tab Irish Moss (15 min)
Wyeast 1084 Irish Ale
Ferment at 66 F for 3 weeks.
OG 1.053, FG 1.014, IBU 22, SRM 17, ABV 5.2%
Carbonate to 2-2.5 vol CO2.
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Does this get you a nice red color ?
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This is what the Roasted Barley is for, yes. The recipe called for a higher quantity of a 300 L RB, but the stuff NG sells is listed as 410-500 L, so I decreased it till it came out with a color of high 17-SRM, about as far as the BJCP recommends for the style.
Seemed to be nice, red color when I was transferring to the Better Bottle.
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I have 300 L carafa II it is not the debittered stuff so basically roasted barley
Oops had a typo
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300 lb of Carafa II? Where'd you buy it, Costco?
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Whoops, read that way too fast!
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So, I don't know about you guys/gals, but sometimes I read recipes on here and am curious about how they turned out. Therefore, I thought I'd try updating the one recipe I have on here that I've started drinking, in case anyone was interested. Hope you all do the same if you get the chance!
I found this Irish Red actually turned out pretty good. Has a real nice, dark red color to it, brilliant clarity. Slightly sweet, slightly roasted aroma to it, just a touch of fruitiness from the 1084. Ditto with the flavor... similar to a Picaroons Irish Red, but without the buttery flavor from the 1187/diacetyl.
Overall, strikes me as a pretty solid Irish Red recipe, if nothing spectacular... easy-drinking, as an Irish Red should be.