Ducatiboys Red Ale

[GuyQLD]

I laughed at the comments about 20g of RB not making much difference. My red uses similar grain bill and 50g and it's twice as dark. A little goes a long way.

 

[hwall95]

Bump..

Just wondering, for an extract version (LDME for craftbrewer), would anyone reccommend keeping the current use of carared and caraaroma, or dropping it? I would love to get a real malty beer but scared of over doing the crystal malt.

Cheers

 

[Ninegrain]

I had a brew session last week and didnt use anywhere near us much Caraaroma as you...700g + 200g of Carared in a 45L batch.

I hope I at least get a glimmer of red

Looking at the full strength 8l IPA cube I seperated off though it looks like a winner, the rest was diluted to make 2x23L batches with different cube hobs so not holding much hope for the lighter colour they are showing atm.

Dry hopping tomorrow then chilling and into kegs next week. The batch was split so I have an American 'Amber' Ale cube hopped with ~80g of Glacier and a touch of Hallertau, an American (Red?) Pale Ale with a 80g Cascade and a hit of Summer hops cube hopped as well...all being dry hopped with the remaining hops left over in the packs, at least 20g per vessel.

Anyway, moral of the story is: I should of done a search for how much colour X-amount of Caraaroma will provide...

 

[Ninegrain]

Bump..

Just wondering, for an extract version (LDME for craftbrewer), would anyone reccommend keeping the current use of carared and caraaroma, or dropping it? I would love to get a real malty beer but scared of over doing the crystal malt.

Cheers

Looking at their recipes I wouldnt be afraid mate. But to be sure, and if you love hops, then making sure you have a balanced beer, IBU wise, would be the go. Dry hopping is always the go in my book, unless you are attempting to make a style which specifically calls for restraint in that regard. HTH

 

[Ducatiboy stu]

Just replace the ale malt with extract and then steep the other grains.

Boil your hops with some of the malt extract.

 

[hwall95]

Okay cheers guys, just double checking as I've heard some people lower spec. grain usuage when converting from AG to Extract. I kept my BU/GU around 0.39, as most of the guidelines and recipes I've come across is between 0.35 to 0.45 so I thought I'd go for midground to play it safe for my first attempt at this style. I'm not sure if I'll dry hop as I would rather have malty armoma rather then hoppy in this one. Will repost in the future to share how it goes

 

[Ducatiboy stu]

Scottish Red Ales are ment to be malty with only a hint of bitternes. Dry hopping wouldnt really work as it wont have the background bitterness to balance it.

 

[Ninegrain]

Scottish Red Ales are ment to be malty with only a hint of bitternes. Dry hopping wouldnt really work as it wont have the background bitterness to balance it.

Yeah fair enough. Thats what I was getting at in my last post. In my case I wasnt following that style, just aiming for a red coloured ale, which I may or may not achieve with the bill I used. I will have to have a go at the proper style though, as I have never tried a Scottish red or many UK style beers/ales at all to be honest. I'm a sucker for those potent American hops...

 

[hwall95]

Update: This turned out great Ducatiboy, cheers for the recipe! Even though its only been bottled for 9 days its tasting fantastic.

 

[Ducatiboy stu]

Yeah fair enough. Thats what I was getting at in my last post. In my case I wasnt following that style, just aiming for a red coloured ale, which I may or may not achieve with the bill I used. I will have to have a go at the proper style though, as I have never tried a Scottish red or many UK style beers/ales at all to be honest. I'm a sucker for those potent American hops...

Scotish Red Ales are the opposite to hopped ales.

You get to taste the base and crystals a lot more.

They are as addictive as hoppy ales....

 

[dcan6303]

I brewed a fairly traditional Irish Red a couple of moths ago using WLP004, Fuggles & EKG. I like it, but it's maybe a little mild for me. I have the harvested Irish Ale yeast in my fridge that i need to use up, and I thought rather than brew the same beer again i might muck with the recipe a bit.

Thinking about making it a lighter copper red, and throwing in some cascade, so its more on its way to an India Red Ale. Any opinions on the recipe below? Anything wrong with the grain bill? Will the cascade go OK with the english hops?

Appreciate any feedback.

Dave


Batch Size: [SIZE=11pt]23.00 l[/SIZE]
Style: Irish Red Ale (9D)
Boil Size: 33.08 l
Style Guide: BJCP 2008
Color: 26.8 EBC
Equipment: Electric Urn (10 Gal/40 L) - BIAB
Bitterness: 33.7 IBUs
Boil Time: 60 min
Est OG: 1.047 (11.5° P)
Mash Profile: 90min BIAB with mash out
Est FG: 1.012 SG (3.0° P)
Fermentation: 3 weeks
ABV: 4.6%

Ingredients
4.00 kg Pale Malt, Maris Otter (5.9 EBC)
500.0 g Caramel/Crystal Malt -120L (236.4 EBC)
300.0 g Melanoiden Malt (39.4 EBC)
120.0 g Toasted Malt (53.2 EBC)
20.0 g Fuggles [4.5%] - Boil 45 min
20.0 g Goldings, East Kent [5.0%] - Boil 45 min
20.0 g Fuggles [4.5%] - Boil 15 min
20.0 g Goldings, East Kent [5.0%] - Boil 15 min
20.0 g Cascade [5.5%] - Boil 15 min
0.50 tsp Irish Moss (Boil 10 min)
20.0 g Cascade [5.5%] - Cube hop
1 pkgs Irish Ale Yeast (White Labs #WLP004)

 

[Ducatiboy stu]

I would still go a little bit of RB. You can go from amber -to- copper-to- red just by changing the amount