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Irish Red Ale, hashie's Red Beer'd

Post #1 made 16 years ago
by hashie
OVERVIEW

Style: Irish Red Ale
Name: Red Beer'd
Yeast: Danstar Nottingham Ale Yeast
Original Gravity: 1039
Total IBU's: 22.9
Colour (EBC): 20.1
Efficiency at End of Boil:
Mash Length (mins): 60
Boil Length (mins): 90
Your Vessel Type (Pot/Keggle/Urn): Keggle
Source/Credits:
Notes/Instructions/Comments: This makes a very nice, easy drinking beer. Mash @ 64 degrees for 60 minutes, ramp up to 77 degrees for 10 minutes. Then pull the bag and start the boil.

Volumes etc

Your Vessel Volume (L or gal): 50 L
Your Vessel Diameter (cm or in):
Water Required (L or gal):37 L
Mash Temperature (C or F): 64 C
Volume at End of Boil (L or gal): 27 L
Volume into Fermenter ((L or gal): 23 L
Brew Length (L or gal):
Total Grain Bill (g or oz): 4550 g

Grains - Colours - Percentages and/or Weight (g or oz)

Grain 1: Pale Malt 5.9 EBC, 87.91%
Grain 2: Dark Crystal, 234 EBC, 5.49%
Grain 3: Carared, 39.4 EBC, 5.49%
Grain 4: Cararoma, 256 EBC, 1.1%

Hops - AA% - IBUs - Weight (g or oz) at Minutes

Hop 1: EK Goldings 5.0% a/a 35 g at 45 minutes
Hop 2: EK Goldings 5.0% a/a 35 g at 15 minutes

Adjuncts/Minerals/Finings etc

Mineral: 1 tsp of salt into the mash
Last edited by hashie on 23 Mar 2010, 12:35, edited 11 times in total.
"It's beer Jim, but not as we know it."

Post #2 made 16 years ago
by shibolet
i don't think there is a big difference between Dark Crystal and Cararoma, is there?
my problem is that we've got two LHBS, one caries Weyermanns malts and the other caries Montuns Malts.
I usually try to alternate between them (spread the wealth), so if i want Carared and Cararoma, i'd like to find the Weyermann equivalent of Dark Crystal, 234 EBC, which i believe to be Cararoma (which BTY, is listed on there site as being 350 - 450 EBC).
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #3 made 16 years ago
by hashie
My understanding is that caraaroma is much closer to Munich special B than to dark crystal.

The flavours between dark crystal and caraaroma are different;

Dark crystal - Distinctive intense caramel, toffee flavour,with hints
of burnt, roasted flavours.

Caraaroma - Very dark caramel malt with aromatic properties.
Adds deep red color and aroma.

Special B - Dingemans Special B Malt is the darkest
of the Belgian crystal malts. Imparts a heavy caramel taste and is often
credited with the raisin-like flavours of some Belgian Abbey ales.

That information probably doesn't help much, so dark crystal will work, it just wont give a red colour and will be less aromatic.
"It's beer Jim, but not as we know it."

Post #4 made 16 years ago
by shibolet
this is an excel file i put together. it shows the various malts and there substitutions. I'd love any feedback.
You do not have the required permissions to view the files attached to this post.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #5 made 16 years ago
by Pat
Shibolet, that is a great file.

I hope you don't mind me doing so but I have started this thread in your name in the Recipe Formulation forum with a little admin note.

I think your spreadsheet warrants and will get a bit more attention there.

Thanks for posting the spreadsheet which I am sure will be a help to many of us,
Pat
Last edited by Pat on 04 Aug 2010, 21:53, edited 11 times in total.
Are you a "Goodwill Brewer?" Pay forward and Buy Some BIPs ;)

Post #6 made 16 years ago
by shibolet
Pat, i don't mind at all. i hope many will benefit from the accumulated data we gather.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:
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