All Grain Receipes

Ceddy

Hi all,

I am on the look out for a good all grain receipe for a deep red ale typical of an olde Irish ale. I would like to make something along the lines of a Caffreys ale clone but with less of the alc kick but still ensuring a nice cream head retention.

Also I have a receipe for an Oatmeal Imperial Stout and was wondering if anyone has made one of these of late ?

I would like to kick of these two brews over the next week or so to ensure that they are ready for the festive season, ingredients permitting.

bigears

Hi Ceddy,

Here's one I saved from Beertools, I haven't got around to brewing it yet - I was going to convert it to partial mash. Don't know if it's what you're looking for but I'll post it just in case. (Based on 19 litres, 5 US gallons)

3.63 kg. Golden Promise Pale info
0.45 kg. Crystal Malt 40°L info
0.05 kg. Black Roasted Barley info
0.23 kg. Belgian Biscuit info
0.45 kg. Melanoidin Malt info
42 g. Goldings (Pellets, 5.00 %AA) boiled 60 min. info
14 g. Fuggle (Pellets, 4.75 %AA) boiled 15 min. info
Yeast : WYeast 1056 American Ale info

Predicted Original Gravity 1.056
Terminal Gravity 1.012

This would probably not be too much like Caffrey's, more in the line of deeper, fuller red ale I guess, but you could always vary the amount of Crystal and Roasted Barley. I imagine 'regular' Pale Malt could be used in place of the Golden Promise. Irish Ale Yeast could be used instead of Wyeast 1056 (or use Safale US 56 as it's the same strain as the Wyeast). You can get the Biscuit/Melanoidin malt from hopshopuk or hop and grape.

bigears

Ceddy, I should have mentioned, you could use CaraPils or Wheat to aid head retention.

Ceddy

Hi, Bigears,

Thanx for this. Looks like I still have a bit of ingredients to acquire before I am ready to roll.

Are the Carapils similar to Primatabs and added at bottling time ?

bigears

Ceddy,

CaraPils is a German Malt, I think it's referred to sometimes as Dextrin Malt. The blurb below says it's used for head retention in lagers but I'm sure I've seen it in ale recipes as well. I used it in a Kolsch.

Brupaks CARAPILS MALT (Germ.)
Produced from bavarian spring barley, this malt is produced by loading the modified grains into a sealed kiln while the moisture content is still around 50%. The grains are then heated to between 65 and 80deg.C. which enables them to mash themselves and caramelise the resulting sugars. The final kilning is at around 110deg.C. for just long enough to dry the grain without undue darkening. When used in lager beers, Carpils promotes head formation and retention and gives the beer a fuller, rounder flavour. Max. Percentage 10% ......E.B.C. 3-5

I downloaded a few Red Ale recipes at the time, I'll check it out later and if I find one with a more starightforward grain bill I'll post it.

guildofevil

Hi ceddy,
Do you do all grain normally, or is this one of your first adventures with the mash tun?

I think the recipes put forward are a little overly complicated, if all you are looking for is a tasty ale.

I would simply go with something like this (23 litre (5UK gallon) batch assumed):

Mashed @ 64C until conversion.

4Kg pale malt
500g Crystal malt.
For a bit of grain complexity and colour you might add: 10-20g chocolate malt.
For a slight bit of roasted bitterness consider: 5-10g unmalted roasted barley.
If you want to boost head retention, add 250g of wheat malt.
Or, instead of wheat, get 250 of rolled oats (ordinary porridge oats), cook them in two or three litres of water to make a thin porridge and add it to the mash, at the start. I find that if you simply add the thin porridge to your strike water, including the volume of it in your strike water volume, it mashes pretty well. The pale malt will have enough diastatic power to convert the starches in the oats to sugar.

Head retention is also helped by an extended boil, so if you're worried about it, boil the wort for half an hour before you start adding hops.

Boil:

60 Minutes:
East Kent Goldings (5%AA): 40g = ~21 IBU

20 Minutes:
East Kent Goldings (5%AA): 10g = ~3.2 IBU
Fuggles (4.75%AA): 10g = ~3.0 IBU
Irish Moss: 1tsp

If you want some hop aroma, which isn't exactly Irish Red style, but it is nice:
7 Minutes:
East Kent Goldings (5%AA): 10g = ~1.4 IBU
Fuggles (4.75%AA): 10g = ~1.3 IBU

The IBU calculations assume a wort gravity of ~1.045.

I have made similar ales many times and they always turn out tasty. I sometimes add 500g of raw cane sugar at the start of the boil too. It thins out the body a little and adds a few extra gravity points of fermentables.

I think the best thing about homebrew is experimenting with ingredients. Changing them and seeing how it affects the beer is really the only way to get a feel for it, in my opinion.

Seat of the pants brewing I tells ya!

There's nothing like just making up a beer on the spot!