ChrisM8 Posted June 7, 2010 Share Posted June 7, 2010 G'day! I put this brew in 3 days ago. Irish Red Ale Now, the thing is...my LHBS gave me Roasted MALT instead of Roasted BARLEY.[crying] I didn't pick this up until I got home...[roll] It is my understanding that roast barley is unmalted So, I presume I've just brewed an Irish BROWN Ale! As it is still actively fermenting - I pitched a pack of Safale US-05 yeast (my fave ale yeast) as well as the yeast supplied under the lid of the Coopers Pale Ale (also standard practice of mine - to double pitch yeast). My question is...can I get some Roasted Barley & throw that into the fermenter now??? Cheers! [alien] Link to comment Share on other sites More sharing options...
PB2 Posted June 7, 2010 Share Posted June 7, 2010 Would be a good experiment to save the Roasted Barley for a second brew and then compare the two.[cool] Link to comment Share on other sites More sharing options...
SteveL Posted June 9, 2010 Share Posted June 9, 2010 I have also got the irish red ale in the fermenter...and now have lots of crystal and roasted barley leftover: any suggestions as to what else they can be used in gratefully accepted (yes, i'm a novice!) Link to comment Share on other sites More sharing options...
PB2 Posted June 9, 2010 Share Posted June 9, 2010 How much is lots? Link to comment Share on other sites More sharing options...
SteveL Posted June 10, 2010 Share Posted June 10, 2010 ahh yes, lots is pretty broad huh ... who would've thought i work with words! specifically - have 450g roasted barley and 900g of crystal leftover but don't know how best to utilise it... Link to comment Share on other sites More sharing options...
PB2 Posted June 10, 2010 Share Posted June 10, 2010 200g of crystal is an interesting addition to most brews. Remember crystal will leave the brew sweeter so add it to a brew already high in bitterness - English Bitter is a good example. 100g of Roasted Barley in the Irish Stout - yeah! Link to comment Share on other sites More sharing options...
SteveL Posted June 11, 2010 Share Posted June 11, 2010 Thanks Paul...will give those a go, am interested to see what complexities they bring Link to comment Share on other sites More sharing options...
Trusty1 Posted June 11, 2010 Share Posted June 11, 2010 G'day Paul, does using the crystal grains increase ABV%? Using the form on another WEBSITE it doesn't show too much increase when adding them to the equation. I understand the calculator is a guide only. Link to comment Share on other sites More sharing options...
PB2 Posted June 11, 2010 Share Posted June 11, 2010 Perhaps 0.1% per 250g but a lot depends on how much fermentable sugar you manage to pull out of the grains. [bandit] Link to comment Share on other sites More sharing options...
ChrisM8 Posted July 12, 2010 Author Share Posted July 12, 2010 [alien] erm... back to topic... I just cracked a bottle of my Irish 'BROWN' Ale, and it's quite nice! just thought you'd like to know![biggrin] Link to comment Share on other sites More sharing options...
PB2 Posted July 13, 2010 Share Posted July 13, 2010 Good one Chris! It's always popular when I have it on keg, too! Link to comment Share on other sites More sharing options...
PB2 Posted July 13, 2010 Share Posted July 13, 2010 Good one Chris! It's always popular when I have it on keg, too! Link to comment Share on other sites More sharing options...
Kearnage Posted July 14, 2010 Share Posted July 14, 2010 The Irish Red Ale seems to have vanished from the 'How to Brew' recipe section. Good thing I printed out a copy [joyful] Link to comment Share on other sites More sharing options...
PB2 Posted July 14, 2010 Share Posted July 14, 2010 The recipe is available in the Mid-Strength area. The Featured Recipe area should hold recipes from the current newsletter and the one from the month before. After that, they are dropped into the appropriate category. Link to comment Share on other sites More sharing options...
Kearnage Posted July 14, 2010 Share Posted July 14, 2010 Thanks Paul. For some reason I looked for it under 'Ale'!!! I'm doing well here, aren't I?[annoyed] Link to comment Share on other sites More sharing options...
PB2 Posted July 14, 2010 Share Posted July 14, 2010 You're doing fine. The recipe is mid-strength but it also suggests a variation to make a full strength version. So it could quite easily be listed in both mid-strength and ale categories... Link to comment Share on other sites More sharing options...
SunyJim Posted July 19, 2010 Share Posted July 19, 2010 I'm also interested in brewing this one, but when shopping for crystal malt i am confronted with "crystal 10", "crystal 15", "crystal 45", "crystal 77", "crystal 120", and "crystal 150" these are not weights but something else. All the descriptions are the same "Crystal enhances body and malt aroma while imparting varying levels of color." so which should I pick for a good irish red? Link to comment Share on other sites More sharing options...
MatR1 Posted July 19, 2010 Share Posted July 19, 2010 I'm also interested in brewing this one, but when shopping for crystal malt i am confronted with "crystal 10", "crystal 15", "crystal 45", "crystal 77", "crystal 120", and "crystal 150" these are not weights but something else. All the descriptions are the same "Crystal enhances body and malt aroma while imparting varying levels of color." so which should I pick for a good irish red? I'd say it is the EBC of the grains (colour). Never made an Irish Red so not sure which one to go for. Also depends what else you are using. If you went for the 10 or 15 it won't make much of a colour impact and you can use it with other lighter beers. Link to comment Share on other sites More sharing options...
ChrisM8 Posted July 19, 2010 Author Share Posted July 19, 2010 hey all! sitting here drinking some of this loverly ale...thinking the recipe could do with some tweaking??? don't get me wrong! after 3 weeks bottle conditioning this is quite a nice drop & one i might replicate for summer?[cool] it seems to be lacking something?[bandit] substance & taste...maybe the addition of more malt &/or hops? i'm leaning to the more malt & maybe some maltodextrose for body. again, this will be a fantastic summer brew as is, nice & light & very easy to drink! thanks for the recipe & inspiration to all at Cooper's! the roasted malt turned out just fine![happy] [alien] cheers! Link to comment Share on other sites More sharing options...
Luke Posted July 19, 2010 Share Posted July 19, 2010 I'm also interested in brewing this one, but when shopping for crystal malt i am confronted with "crystal 10", "crystal 15", "crystal 45", "crystal 77", "crystal 120", and "crystal 150" these are not weights but something else. Just ask the shop assistant!!!! The numbers are the colour rating in the American "Lovibond" scale, made up by Mr. Lovibond...[roll] [biggrin] I think converting Lovibond to EBC you divide Lovibond by 2 (I think that's a very rough guide by memory) Link to comment Share on other sites More sharing options...
PB2 Posted July 20, 2010 Share Posted July 20, 2010 We use this formula: EBC = (SRM x 2.65) - 1.2 * SRM is the same as degrees Lovibond Link to comment Share on other sites More sharing options...
SteveL Posted August 31, 2011 Share Posted August 31, 2011 Have made and enjoyed the 20 litre version of this a couple of times, just wondering if anyone has tweaked it successfully eg hops/upping the crystal-roasted barley amounts etc? cheers Link to comment Share on other sites More sharing options...
StefanR Posted September 21, 2011 Share Posted September 21, 2011 This is the next brew that I am planning to go into my keg after I have finished my slightly tweaked Australian Pale Ale (500g Light DME, 40g Cascade dry hop all to 20L). The APA is very nice, but very light in flavour, does the 20L Irish Red Ale recipe gain any flavour from the grains, or are they just there to give the ale it's reddy brown colour? Link to comment Share on other sites More sharing options...
Hairy Posted September 21, 2011 Share Posted September 21, 2011 Crystal malt will give your beer more of a caramel, biscuity flavour as well as changing the colour. The recipe calls for 100g Crystal Malt which isn't a huge amount but then again, it is a mid-strength beer with less fermentables. You don't want the crystal to be a large percentage of your ingredients. You could push it up to 200g if you want more flavour from it. Link to comment Share on other sites More sharing options...
DanielS27 Posted April 20, 2013 Share Posted April 20, 2013 Looking at brewing this tomorrow but increasing the light dry malt to 1kg. According to IanH's beer designer it'll fit in better with the style and will increase the ABV to 4.9% when made to 21L. Any thoughts or suggestions? Link to comment Share on other sites More sharing options...
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