Thanks for posting up this recipe. I will be picking up my ingredients today from my LHBS in hopes of brewing this Sunday, and have already ordered the caraaroma from homebrew warehouse as recommended.
One question I have is since this recipe calls for dry yeast, no yeast starter is required, is this correct? If you were to use liquid yeast, which strain would you use, and how long would you let it ferment? Wanting to get some practice in for yeast starters as I've only made it once.
Thanks!
the recipe calls for Whitelabs WLP001 California Ale yeast which is a liquid yeast. When I make a starter I make a 1.040 gravity wort using water and extract. I normally make 1 quart for ale and 2 quarts for lager. I use a stir plate and it's ready to pitch in 24 hours. without a stir plate I would let it go for 48-72 hours and then pitch the entire starter. If you wanted to skip the starter use US-05 dry yeast.
if you don't have a stir plate they're easy to make. I followed these directions https://www.homebrewtalk.com/f51/my-stirplate-cheap-easy-build-86252/
wth. they didnt open til it was too late for me!
i cannot wait til saturday to brew this , but im gonna have too.
i typically like APAs IPAs yet this beer seems really appealing to me and as others have mentioned i think i will make an IPA using this grain bill. IRIPA lol
Finally got around to taking a pic, this stuff is great!!!
just finished making this too!
OG was only 1052
i went to the store and the only honey on the shelf was a 12oz container.
im guessing the missing 4oz of honey and a ****ty sparge are my troubles. next time!
the wort smelled good and the color looked deep red.
it is well aerated and i pitched the yeast with some "yeast energizer" powdered stuff my lhbs had sitting on the shelf.
GO YEAST, GO!!!
Sounds like most let this ferment about 4 weeks...do you rack to secondary, or just leave in primary and then to keg at 4 weeks? Not sure if that would affect color/clarity?
Mashed in a few minutes ago on a 15 gallon batch of this for St. Patricks Day! LHBS didn't have Cascade drunk so I'm using Centennial for my 30 minute addition.
good substitution on the hops! let me know how it turns out.
Will do. Just a question about the honey: When you were making the recipe, did you really want a honey flavor to come through, or were you more going for the gravity points and to dry it out?
I just ask because I've never heard of honey in a Red. I went with the flameout addition as opposed to adding it post fermentation because I didn't want that in your face honey flavor.
How much water do you use for the strike and sparge?
I make a new recipe of an Irish red every year and this one has been by far my favorite! The melanoiden malt is an amazing addition. It creates a beautiful deep red, but also gives it a depth of malt character I didn't expect. I did change up the hopping schedule to 50 IBU and only used Centennial because I love that hop. Even at 50 IBU the malt character is very prevalent.
Great recipe! Pic to follow tonight.
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