Just brewed this tonight, exactly how it was written. Hit my OG of 1.060. Color looked great already. Can’t wait to see how it turns out. I’ll be pressure fermenting this one after a couple days.
I've brewed this several times, and have tried different substitutions. Nothing I've done has made it as good as the original recipe. I'm done tweaking. I'll continue to brew this at least once a year, but only with the ingredients/ratios as written. It's delicious just as it is.Would this be as good without honey? Or any substitution ... red (huh huh) on page 2 of someone using brown sugar instead
Any ideas for a water profile for this? Saw some one ask earlier but didn't see a response
I'm sure others will chime in but I'm using the Amber Balanced profile in Beersmith 3. I've really enjoyed the brews I've made using this recipe and water profile.
Calcium - 50ppm
Magnesium - 10ppm
Sodium - 15ppm
Sulfate - 75ppm
Chloride - 63ppm
March 31st. Did 11 gallons today. Hit more than my numbers! I will report back after I keg and taste it. 4 oz of Honey malt x 2 for two batches of 5.5 gallonsOkay ... I have lots of honey malt but I thought 4 oz would give a hint in the background. I will need the snow to get lost first. Perhaps in two weeks I can start year 51 brewing. Igloo living is tough you know! More as known.
Is it just a subtle honey flavor it imparts or is it more pronounced? I'm interested in trying some possibly as it sounds goodI served this last night to a crowd. Several said it was the best beer they had ever tasted. You can taste the honey malt in this recipe. I do not know how the original recipe without 4 oz of honey malt per five gallons tastes. It was a hit.
That is what I call a good looking beer!Figured I should post a picture of my Raging Irish Red beer I'm drinking right now. It came out as good as the first batch.
I initially thought I missed my OG on the batch by about 5 points but just found out after checking my latest brew with regular hydrometer (to confirm tilt readings) that my tilt was about 5-6 points low so I most likely actually hit my OG on the nose or a point above.
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I think it is pronounced because I know that honey and honey malt are present even though the honey converted to alcohol. My neighbour thinks that it is a subtle addition. I think we have our own "biases". I wish I had an original to compare it to. Since I live in Canada it would be tricky to send any your way for your opinion. If you have a secure method of transit I am more than happy to send a sampler down.Is it just a subtle honey flavor it imparts or is it more pronounced? I'm interested in trying some possibly as it sounds good
Love this recipe.
Thanks! I'll probably give it a shot next batch and see; I think a subtle honey flavor would be good with this recipe.I think it is pronounced because I know that honey and honey malt are present even though the honey converted to alcohol. My neighbour thinks that it is a subtle addition. I think we have our own "biases". I wish I had an original to compare it to. Since I live in Canada it would be tricky to send any your way for your opinion. If you have a secure method of transit I am more than happy to send a sampler down.
I'll answer to that, and drink as well! lolShould we call you Eric the Red?
Sorry to pull your leg. I remember studying about "Eric the Red" who was an explorer when I was in grade three (one room school house) before you were born. This is my 51st year brewing!I'll answer to that, and drink as well! lol
Eric
Thanks so much for updating your brewing experiment. We do not see agave in this part of Canada so I perked up when I saw you do this take on enhancing it!So two weeks in the keg and the verdict is in. The blue agave did nothing for the flavor. The taste profile is the same, amazing as the original written. What did happen is that it is not session beer at 8%. This batch is going to last a while. 2 pints and done. lol
Eric
Yeah, I would have been surprised if you noticed any difference. There is so much flavor in the grain bill the little bit of agave would struggle to come through. Also not surprised it is high abv, agave will ferment to 0.0 or below. Good stuff.So two weeks in the keg and the verdict is in. The blue agave did nothing for the flavor. The taste profile is the same, amazing as the original written. What did happen is that it is not session beer at 8%. This batch is going to last a while. 2 pints and done. lol
Eric
Cool. Maybe cut back on the agave a bit then?So my whole foray into agave started because of stupid high cost of honey. So anyone following these tracks, agave is a good substitute for the honey in the as written recipe, but be aware high ABV may occur. lol
Eric
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