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Brews & Views Bulletin Board Service * Brews and Views Archive 2004 * April 18, 2004 * Irish Red...Yeast recommendations. < Previous Next >

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Jim O'Conner (64.70.24.58)
Posted on Thursday, April 08, 2004 - 06:34 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Besides WY1084, what else might be appropriate?
 

Wykowski (209.222.26.27)
Posted on Thursday, April 08, 2004 - 06:50 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

i prefer wy 1056/wlp 001
 

davidw (199.239.30.126)
Posted on Thursday, April 08, 2004 - 06:59 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I think 1338 might be a good choice.
 

Denny Conn (63.114.138.2)
Posted on Thursday, April 08, 2004 - 07:04 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Should an Irish red be estery? If not, I'd go with the 1056 just because it would taste good.
 

Denny Conn (63.114.138.2)
Posted on Thursday, April 08, 2004 - 07:07 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Well, I answered my own question...no esters. That means that 1084 wouldn't be a good choice at all and 1056 would. Here are the prelim guidelines...

Irish Red Ale
Aroma: Low to moderate malt aroma, generally caramel-like but occasionally toasty or toffee-like in nature. May have a light buttery character (although this is not required). Hop aroma is low to none (usually not present). Quite clean.
Appearance: Amber to deep reddish copper color (most examples have a deep reddish hue). Clear. Low off-white to tan colored head.
Flavor: Moderate caramel malt flavor and sweetness, occasionally with a buttered toast or toffee-like quality. Finishes with a light taste of roasted grain, which lends a characteristic dryness to the finish. Generally no flavor hops, although some examples may have a light English hop flavor. Medium-low hop bitterness, although light use of roasted grains may increase the perception of bitterness to the medium range. Medium-dry to dry finish. Clean and smooth (lager versions can be very smooth). No esters.
Mouthfeel: Medium-light to medium body, although examples containing low levels of diacetyl may have a slightly slick mouthfeel. Moderate carbonation. Smooth. Moderately attenuated (more so than Scottish ales). May have a slight alcohol warmth in stronger versions.
Overall Impression: An easy-drinking pint. Malt-focused with an initial sweetness and a roasted dryness in the finish.
Comments: Sometimes brewed as a lager (if so, generally will not exhibit a diacetyl character). When served too cold, the roasted character and bitterness may seem more elevated.
Ingredients: May contain some adjuncts (corn, rice, or sugar), although excessive adjunct use will harm the character of the beer. Generally has a bit of roasted barley to provide reddish color and dry roasted finish. UK/Irish malts, hops, yeast.
Vital Statistics: OG: 1.044-1.060
IBUs: 17-28 FG: 1.010-1.014
SRM: 9-18 ABV: 4.0-6.0%
Commercial Examples: Moling's Irish Red Ale (sometimes labeled Moling's Traditional Celtic Ale), Goose Island Kilgubbin Red Ale, Kilkenny Irish Beer (Smithwick's), Murphy's Irish Red (lager), Boulevard Irish Ale, Harpoon Hibernian Ale.
 

Hophead (167.4.1.38)
Posted on Thursday, April 08, 2004 - 07:28 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

WLP004.
 

pcbrewer (216.37.66.35)
Posted on Thursday, April 08, 2004 - 08:09 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Why do most recipes out there call for 1084 or WLP004?
 

Denny Conn (63.114.138.2)
Posted on Thursday, April 08, 2004 - 08:10 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Ignorance?
 

Hophead (209.86.17.49)
Posted on Thursday, April 08, 2004 - 11:48 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Are you guys for real? I have made Irish Reds with WLP004 several times and it turns out very well. It's also recommended for this style by Chris from whitelabs. Ferment on the cool side.

Perhaps this week's 'solar flare' of trolling is spilling over into all of the threads...
 

Bryin Tugade (199.182.130.197)
Posted on Friday, April 09, 2004 - 02:59 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I've used WLP028 before but I really don't know if it would be 'appropriate'. It's just something I like.
 

Jared Cook (67.163.127.29)
Posted on Friday, April 09, 2004 - 03:08 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

It's hard to say what would or wouldn't be appropriate in this made up style...

The so called commercial examples of it contain both ales and lagers. Draw your own conclusions.
 

GaryP6 (67.126.235.124)
Posted on Friday, April 09, 2004 - 01:00 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Here's a recent Irish red ale I did and it turned out real nice. My mash temperature settled in around 158F so I got a 68% attenuation. It has a rich malt flavor for a 1.048 beer. I think the WLP001 let's the malts come through.

Recipe Specifics
----------------

Batch Size (Gal): 10.60 Wort Size (Gal): 10.60
Total Grain (Lbs): 17.75
Anticipated OG: 1.048 Plato: 12.0
Anticipated SRM: 14.4
Anticipated IBU: 22.6
Brewhouse Efficiency: 77 %
Wort Boil Time: 70 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
90.1 16.00 lbs. Pale Malt(2-row) Great Britain 38.0 3
5.6 1.00 lbs. Crystal 60L America 34.0 60
2.8 0.50 lbs. Crystal 75L Great Britian 34.0 75
1.4 0.25 lbs. Roasted Barley Great Britain 29.0 575

Potential represented as Points per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Phoenix Pellet 10.00 19.3 60 min.
1.00 oz. Goldings - E.K. Pellet 4.75 3.3 10 min.

Yeast
-----

White Labs WLP001 California
 

Denny Conn (140.211.82.4)
Posted on Friday, April 09, 2004 - 02:46 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

HH, I didn't mean to say that it wouldn't turn out well with an Irish yeast. Only that, according to the style guidelines, another yeast might meet the guidelines better.
 

Vance Barnes (69.15.38.210)
Posted on Monday, April 12, 2004 - 02:01 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

The Irish American Red I made with WLP004 came out very smooth and drinkable with no noticable ester flavors. Fermented around 65 if I remember correctly.
 

Hophead (167.4.1.38)
Posted on Monday, April 12, 2004 - 02:40 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Ditto. (I've always wanted to post that)

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