Q4 Brewersfriend Community Recipie 2021.

[Sunfire96]

I am definitely interested, but I need to figure out either how to control fermentation temperature, or a Kveik alternative. My brew closet today was at ~74*F, about 10*F above recipe requirements.
In the same vein, I would like to take a shot at the Q3 Piwo, but temperature control.

Do you have a bucket or cooler that your fermenter fits in? And a bunch of ice packs/frozen water bottles. Swap them out morning and night as needed. That's how I fermented some lagers when living in CA

 

[J A]

@J A
Question regarding your target SRM:
I’ve seen suggestions for the proper SRM color for an Irish Red anywhere from 9-18. That’s far too big of an error bar for me. The half ass in me says, 9+18=27…27/2=13.5. Boom, there’s my target. But your SRM is 10.3. And, I’m also guessing that all colors aren’t crated equal. Pale + a chunk of crystal might look different than Pale + a smidge of roast, regardless what the SRM calculator says.
So, I guess what I’m asking is, how did you settle on your color? Are there reddish/ruby highlights? I ask because I’m afraid I’m going to make a great tasting orange or brown looking beer. Absolutely nothing wrong with that of course. But my batch sizes are 3 gallons into the fermenter and my color might make or break on .5oz of Roasted Barley.

Thanks in advance!

Getting a pleasing color is tricky. The combination of Munich (10-15L) and Caramunich (~40L) along with just a little Roasted Barley will usually do the trick in my experience. I always shoot for a lower color in the BF calculator because I think it tends to go a little darker than predicted. I like lighter beers, too so a nice deep amber with some copper in it is a perfect "red" to me but it is nice to get that rich, deep copper, ruby highlight thing.
I say push the color a little deeper if you like but use more cara than roasted to do it. More than about 1 percent roast will start to muddy things up, I think. Red X is definitely red in the final beer and CaraRed is a nice addition as well, being a Munich-type with a lower Lovibond than CaraMunich I. As long as there's nothing darker than around 40L in your color malts, it should be nice and bright and tawny/copper/ruby rather than rusty-brown.

 

[J A]

I am definitely interested, but I need to figure out either how to control fermentation temperature, or a Kveik alternative. My brew closet today was at ~74*F, about 10*F above recipe requirements.
In the same vein, I would like to take a shot at the Q3 Piwo, but temperature control.

Recipe should be a guideline in terms of fermentation temp. Your yeast choice will determine what you need for temp. Something as simple as a tub and tee-shirt swamp cooler may be all you need to keep things in a reasonable range. If you can pitch relatively low and use a that sort of set up, it may be all you need. S-04 can get very fruity in the low 70s but something like S-33 may work well if pitched low and allowed to free-rise slowly. This would be an absolutely perfect test recipe for the Kveik Lutra dry yeast!! I may think about a split to see how that stuff works.

 

[Megary]

Recipe should be a guideline in terms of fermentation temp. Your yeast choice will determine what you need for temp. Something as simple as a tub and tee-shirt swamp cooler may be all you need to keep things in a reasonable range. If you can pitch relatively low and use a that sort of set up, it may be all you need. S-04 can get very fruity in the low 70s but something like S-33 may work well if pitched low and allowed to free-rise slowly. This would be an absolutely perfect test recipe for the Kveik Lutra dry yeast!! I may think about a split to see how that stuff works.

I’ve also had great success with BRY-97 in the low 70’s. And the profile of that yeast might be a perfect match for an Irish Red…neutral, high-floc, good attenuation. I’m still kicking that part around as I’m rather on the fence with S-04.

 

[soccerdad]

My other Irish recipe uses Nottingham. But ideal temps would be pretty much the same as 04. One benefit with 04 is that once it starts it'll be done in 3 days. Cool it to 65 (F) and keep it there 4 days with a tub and t-shirt ... and Bob's your uncle.

 

[J A]

Personally, I don't think any American West Coast strains have a place in traditional British, Irish, or Continental styles of any sort. Maybe, just maybe a San Fran Lager strain.
Regarding color, here's a beer that FB and my personal calculator predicts to be 6-point-something...I see it as darker than that by quite a bit- easily in the range of 8 or so. This beer utilized Munich, CaraMunich and Victory and got a nice coppery amber color. If I use similar color malts in higher percentages and throw in the Roasted, I expect that instead of my 10-ish SRM, I'll be seeing 12 or so which I personally think is a great range for a Red Ale, If you can push right up to that 18 and keep it claret-hued rather than muddy-brown, you definitely win beer color!!!

 

[GFHomebrew]

I'm feeling its gonna be 34/70 @whatever temp my ambient can get it down to and ferment under pressure maybe 10-15psi range.
Gunna stick as close to JAs recipe honestly I've never brewed a red Anythinglol!

When I saw Irish Red I thought you beauty finally get to have a crack at a red beer.
After all I am a Rangerr youd a thought i woulda brewed red beer by now...

 

[J A]

I'm feeling its gonna be 34/70 @whatever temp my ambient can get it down to and ferment under pressure maybe 10-15psi range.
Gunna stick as close to JAs recipe honestly I've never brewed a red Anythinglol!

When I saw Irish Red I thought you beauty finally get to have a crack at a red beer.
After all I am a Rangerr youd a thought i woulda brewed red beer by now...

If you want to push the red, I'd add 2-3% of CaraRed, Victory, Biscuit, Crystal 30 if you can find it. Or look for some Fawcett English Medium Crystal to add to and/or sub out the CaraMunich. Either strategy should up the red factor for you.
The 34/70 will give you some sulfur which you'll need to lager out but if you can get a good mash and good attenuation to dry out that extra crystal, you'll have a very fine beer on your hands!! It's making me want to dump some lager yeast in and let it rip.

 

[J A]

and BTW...checking back on the slightly too dark variation of this recipe, it was predicted at a 13.21 and it definitely seemed sort of brownish copper. Very nice beer but just a pinch too much roast in the mix. The current version should give a really nice color but I'm a little tempted to tweak it for just a couple percent of something in the 30L range. May depend on what I've got on hand and what needs a trip to the LHBS.

 

[GFHomebrew]

and BTW...checking back on the slightly too dark variation of this recipe, it was predicted at a 13.21 and it definitely seemed sort of brownish copper. Very nice beer but just a pinch too much roast in the mix. The current version should give a really nice color but I'm a little tempted to tweak it for just a couple percent of something in the 30L range. May depend on what I've got on hand and what needs a trip to the LHBS.

Cheers so keep under 13 SRM I'll be putting in an order for some Caraminich 1. ive got Munich light on hand but might get some Munich 2 maybe I'll order some caraRed malt also I've been wondering since its UK origin style beer maybe some WLP 007 dry English ale?

 

[Megary]

For those as obsessed with the "Red" in Irish Red Ale as I am, here's a pretty interesting article from Briess regarding SRM and the influence different malts have on the finished color.

Defining wort colors: red malts vs. black malts - Brewing With Briess

 

[J A]

Cheers so keep under 13 SRM I'll be putting in an order for some Caraminich 1. ive got Munich light on hand but might get some Munich 2 maybe I'll order some caraRed malt also I've been wondering since its UK origin style beer maybe some WLP 007 dry English ale?

If you've got a lighter Munich, I'd just use it and bump the C-malts to get to your color. In my experience, the advantage of CaraMunich over C-40 is that it doesn't impart the sort of candy sweetness and has a more malty-toasty flavor contribution. I think any English yeast would do. I actually haven't used the Irish Ale yeast and I reckon I'll split out 2 5-ers and use that and Nottingham or S-04 to compare.

 

[AHarper]

Great JA. I have converted it for UK ingredients... I have 43 Hops here not one of them Willamette - so I used EKG instead.
Looking forward to it... Will make it after the Piwo Grod this week. I am going to be busy... Piwo, American PA, Wishbone Mash (the band are coming her in November and I owe them a brew!) and an Amber Ale in the queue.
Loving Irish Red.

 

[soccerdad]

I weighed out the grains for this today. Will grind and brew sometime after the 10th of Oct. Work gets in the way until then. Had everything in inventory !

 

[J A]

Great JA. I have converted it for UK ingredients... I have 43 Hops here not one of them Willamette - so I used EKG instead.
Looking forward to it... Will make it after the Piwo Grod this week. I am going to be busy... Piwo, American PA, Wishbone Mash (the band are coming her in November and I owe them a brew!) and an Amber Ale in the queue.
Loving Irish Red.

EKG is perfect...I just keep Willamette around by the pound because I use it for all non-noble hopped malt-forward beers.

 

[J A]

I weighed out the grains for this today. Will grind and brew sometime after the 10th of Oct. Work gets in the way until then. Had everything in inventory !

I'm trying to sneak in a brew this week but I may not make it before we have to leave for a few days in New York. It will probably be sometime next week before I can get this one in the fermenters.

 

[Nosybear]

I'm thinking of doing this with Irish stout malt (I have it on hand), Irish ale yeast and more traditional hops. I know JA makes a good drop so I'll go with his recipe for the rest.

 

[Zambi]

I so much want to play as well!
I really like a red ale.
Instead, I'll keep playing with my cider ....

 

[GFHomebrew]

I so much want to play as well!
I really like a red ale.
Instead, I'll keep playing with my cider ....

Oh dam covid still hasnt freed things up in SA Zambia man I hope you dont gotta wait too much longer for your brew gear!

 

[Hawkbox]

Looks like a great recipe dude, on an interesting note I went past the Rahr malting plant when I was touring southern Alberta a couple weeks ago.