Ducatiboys Red Ale

[Ducatiboy stu]

SJW...Here it is

Pillar Red

Batch Size (L): 22.00
Total Grain (kg): 4.88
Anticipated OG: 1.055
Anticipated EBC: 47.4
Anticipated IBU: 29.7
Brewhouse Efficiency: 79 %
Wort Boil Time: 60 Minutes


% Amount Name
---------------------------------------------------
82.1 4.00 kg. BB Ale Malt
13.3 0.65 kg. Weyermann Carared
4.1 0.20 kg. Weyermann Caraaroma
0.5 0.02 kg. JWM Roast Barley




Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. EKG Pellet 6.20 25.2 60 min.
16.00 g. EKG Pellet 6.20 4.5 20 min.

 

[Kai]

How red is it?

 

[Ducatiboy stu]

Fluro Pink :lol:

 

[SJW]

Lock it in Eddy!

Thanks mate

 

[Steve]

Thanks....you just helped me make up my mind for my brew day this weekend. Sounds nice n simple :beer:
Cheers
Steve

 

[SJW]

I might change the Roast Barley for a little Melanoidin. I dont want this to be to dark. What yeast would be better, Nottingham or US-56?

Steve

 

[Steve]

What yeast would be better, Nottingham or US-56?

Either really US56, SO4 or Nottingham.....im using my favourite Nottingham.

Cheers
Steve

Edit.....20gms of Roast wont make it dark at all.

 

[SJW]

Its great stuff.

 

[Ducatiboy stu]

Stick with the Roast Barley, may be back it of to 15gms..it needs it for the flavour and colour...Melanoiden is way to light as a substitute...but add it anyway as wont do any harm

Its not actually that dark at all...about the colour of Kilkeny

My Red Ale is made with US 56....but Nottingham would work


Idealy Wyeast 1728 would be the bees knees

 

[Tony]

Im with stu on this one. leave the RB in there. MElanoiden is ment to be used in much large amounts and isnt a specialty malt that will make any dierence in the 50g mark.

Beore you posted your recipe i had a iddle around im promash and came up with a recipe with your ramounts o carared and caraaroma, ale malt base and 0.5% chocolate malt. 1.055 and 30 IBU using challenger to bitter with a bit at 10 min to go.

scary stu when i say yours posted. Its almost identical.

Great minds think alike.

you and your scottich ale yeast....... it is nice though. may have to get a vial and do some nice scottich 80/- this comming winter.

cheers

 

[Steve]

I brewed this on 24 November. Didnt have enough carared or caraaroma. This is what I came up with and its bloody beautiful. A bit hoppier that Stus (just how I like em).

4kg BB Ale
500gms Carared
500gms Caramunich II
160gms Caraaroma
20gms Roasted Malt

16gms Fuggles @ 60 mins
14gms Northern Brewer @ 60 mins
25gms Styrian Goldings @ 20 mins
10gms Fuggles @ 10 mins + 1 Whirlfloc
25gms Fuggles @ 0 mins

Nottingham Ale yeast

Mashed at 67 for 60 mins

No chilled overnight.

Kegged 2 December
Gassed 3 December
Drinking 4 December

Bloody beautiful. Cheers Stu for the inspiration.
Steve

 

[Steve]

here he is. Red eh?

 

[SJW]

Thats great Steve. Go the red. How did it taste? What IBU's did u end up with? and OG and FG?

 

[Steve]

Thats great Steve. Go the red. How did it taste? What IBU's did u end up with? and OG and FG?

OG was only 1044
IBU's no frigging idea - its bloody hoppy. To be honest I was half pissed by the time I got to the boil and kinda threw my original hop schedule out the window and upped it a bit! As you do
Taste - its still obviously very green, but its bloody nice. It probably wont get a chance to mature.

Cheers
Steve

 

[Ducatiboy stu]

Red Ales need to be malty, not hoppy

I would not put any additions after 20mins, and I would be keeping them down to approx 50-60% IBU/SG ratio...you want to smell/taste that honey/caramel and have a nice mild bitter finish

A Red ale is almost opposite to an English bitter....malty, not bitter...

 

[SimoB]

going to make this one thanks stu

 

[The Village Idiot]

A mate wanted a Kilkennyish beer so I did this one Saturday, used what I had to get the colour and looked the goods into the fermenter.

Kill Kenny
Irish Red Ale
Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.300
Total Hops (g): 42.00
Original Gravity (OG): 1.047 (°P): 11.7
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.62 %
Colour (SRM): 16.0 (EBC): 31.5
Bitterness (IBU): 22.8 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 66
Boil Time (Minutes): 60
Grain Bill
----------------
2.800 kg Briess Ashburne Mild (52.83%)
2.000 kg Ale Malt (JWM Trad) (37.74%)
0.300 kg Caramunich II (5.66%)
0.100 kg Carapils (1.89%)
0.050 kg Chocolate (Grants) (0.94%)
0.050 kg Roasted Barley (Simpsons) (0.94%)
Hop Bill
----------------
27.0 g East Kent Golding Pellet (5.8% Alpha) @ 60 Minutes (Boil) (1.2 g/L)
15.0 g East Kent Golding Pellet (5.8% Alpha) @ 0 Minutes (Cube) (0.7 g/L)
Misc Bill
----------------
Single step Infusion at 66°C for 60 Minutes.
Fermented at 18°C with Safale US-05

Recipe Generated with BrewMate

 

[Ducatiboy stu]

going to make this one thanks stu

Enjoy it.. Its a ripper. If you can get w1728 it will be even better.

 

[SimoB]

Enjoy it.. Its a ripper. If you can get w1728 it will be even better.

OK , I'll hunt it down. I was going to use irish ale by white labs but I'll try that instead.

 

[Ducatiboy stu]

Irish would work just as well.