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Irish-American Red Ale

  • 25-04-2016 10:32AM
    #1
    BeardySi
    Registered Users, Registered Users 2 Posts: 1,708 ✭✭✭


    Am planning a celebration brew in honour of the latest addition to the family who is an Irish-American red(head) (m)ale. Was thinking of an Irish red recipe with an American hop twist. The family are in SF so big fans of california pale ales etc. Anyone got any good ideas?
    All grain btw


Comments

  • #2
    Liamo08
    Registered Users, Registered Users 2 Posts: 338 ✭✭Liamo08


    Treadhead wrote: »
    Am planning a celebration brew in honour of the latest addition to the family who is an Irish-American red(head) (m)ale. Was thinking of an Irish red recipe with an American hop twist. The family are in SF so big fans of california pale ales etc. Anyone got any good ideas?
    All grain btw

    It's probably going to end up more like an American Amber with the American hops added. I posted this recipe on another thread last week http://www.homebrewtalk.com/showthread.php?t=145402 I made it recently and it turned out great. Might be close to what you're looking for.


  • #3
    fobster
    Registered Users, Registered Users 2 Posts: 950 ✭✭✭fobster


    Could use Irish malt (Minch malt is good) and American hops for half n'half representation! With a yeast like Safale 04 to round it out.


  • #4
    BeardySi
    Registered Users, Registered Users 2 Posts: 1,708 ✭✭✭BeardySi


    Aye, I'll be using Irish malt and roasted barley as per a proper Irish red. I'm keen to avoid taking the hops too far and just brewing an American amber by proxy.... Was tinking of using Fuggles or EKG as the bittering load and most of the IBU's, with just a little twist of someting a bit more piney for a bit of extra flavour close to the end, maybe even a wee dry hop to get a nose in there too.

    If I had time for a test brew I'd try a couple of different routes wit hthe same grain bill and see what works best. But I don't, hence why I'm asking for ideas! ;)


  • #5
    fobster
    Registered Users, Registered Users 2 Posts: 950 ✭✭✭fobster


    I did a red ale brew a few months back, it had a bit of melanoidin and crystal malt in addition to the pale malt and roasted barley. Something I was testing was only adding a late boil addition for aroma and no dry-hop which worked really well with the hops I used, Bramling Cross and Centennial. Not so much pine, more a fruity flavour and a fruity/floral aroma that work well in a red ale without pushing it into hoppy territory.

    If I was to use just pale malt and roasted barley, I've scaled back the hop amounts to ~25 IBUs. A 15g/10g split instead of the 12g/8g will give you 30 IBUs.

    12g Bramling Cross 7.3% AA First Wort Hop
    8g Centennial 11.1% AA First Wort Hop
    12g Bramling Cross 7.3% AA @ 15 min
    8g Centennial 11.1% AA @ 15 min
    21g Bramling Cross 7.3% AA @ 0 min
    14g Centennial 11.1% AA @ 0 min


    EDIT: In fact I'd leave the 0 mins hops at the original amounts of 21 & 14g, no harm in that.


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