Roasted Barley Quantity Adjustment

[BandonBrewingCo]

Hi,

I have the following recipe from BYO for an Irish Red:

9.9 lbs. (4.5 kg) Crisp British pale ale malt or similar British pale ale malt
6.0 oz. (170 g) Great Western crystal malt (40 °L)
6.0 oz. (170 g) Great Western crystal malt (120 °L)
5.0 oz. (142 g) roasted barley (300 °L)
5.25 AAU Kent Golding pellet hops, (1.05 oz./30 g at 5% alpha acid) (60 min.)
Safale US-05 yeast

However, the roasted barley from my source has a Colour of 1000-1300 EBC (375°L - 500°L) so I went for ~3/5 of the amount (100g). Assuming the worst and the roasted barley is 500°L, does that mean I want 3/5 of the amount or does it not work so linearly?

Incidentally, 3/5 of 142g is 85.2g so I've covered myself with a buffer of 15g in case I decide 1150 EBC is a good middle ground.

Oh, I almost forgot, I'm about to harvest some Kölsch yeast, would I be better using that or the Safale? I'm leaning towards the Safale given summer is coming and my basement will be around 18C (65F). I can just freeze the Kölsch till winter or whenever if needs be.

Thanks in advance

 

[Pappers_]

The roasted barley adjustment sounds about right, but I couldn't give you a scientific answer to that. Also, I'd use the US-05, if I'm correct that its more flocculent than Kolsch yeast.

 

[NoIguanaForZ]

I think Kolsch tends to emphasize hop flavors and give a very "clean" fermentation...well, actually that's said of US-05 too. But I'd go with the US-05; Irish Red is supposed to be malty.

 

[BandonBrewingCo]

Think I'll spare the kölsch for an american wheat. Now to choose between us05 and s04...

 

[Pappers_]

Think I'll spare the kölsch for an american wheat. Now to choose between us05 and s04...

Definitely 05 between those two, for me at least - 05 gives a much cleaner, less estery flavor profile, which I would want in an Irish Red.

 

[BandonBrewingCo]

Definitely 05 between those two, for me at least - 05 gives a much cleaner, less estery flavor profile, which I would want in an Irish Red.

Given that it's summer, that might be a good idea

My basement stays around 18C so I'll be pushing my luck!

 

[NoIguanaForZ]

Given that it's summer, that might be a good idea

My basement stays around 18C so I'll be pushing my luck!

That's about 65 F, which means the beer could easily be 75 F inside the carboy (or higher, S-04 is notoriously vigorous) if relying on passive convection and conduction for temperature control (as opposed to, say, being in a minifridge with a temperature controller set to 18 C and the carboy pressed up against the bent-down coils).

S-04 develops a charming burned rubber taste if fermented "too warm." I'm not exactly sure what the threshold of "too warm" is, and wouldn't risk it.

 

[BandonBrewingCo]

That's about 65 F, which means the beer could easily be 75 F inside the carboy (or higher, S-04 is notoriously vigorous) if relying on passive convection and conduction for temperature control (as opposed to, say, being in a minifridge with a temperature controller set to 18 C and the carboy pressed up against the bent-down coils).

S-04 develops a charming burned rubber taste if fermented "too warm." I'm not exactly sure what the threshold of "too warm" is, and wouldn't risk it.

Definitely US05 then. I use large buckets (30L) so I should maybe look into making a swamp cooler I guess. Thanks for the info!