Ideas For The Next 3 Brews.

[yardy]

gday all,

I've got an Irish Red fermenting atm on Wyeast 1968 London Ale, I'd just like a few ideas/suggestions for the next 2 or 3 brews to throw onto this yeast, I know enough to know that I should finish with a Stout but I'm not sure about the brews leading up to that so as I can get the most out of my yeast.
I'll harvest half the yeast cake after each brew but what to throw onto the cake is the thing ?...

cheers
Yard

 

[Frank]

gday all,
I've got an Irish Red fermenting atm on Wyeast 1968 London Ale, I'd just like a few ideas/suggestions for the next 2 or 3 brews to throw onto this yeast, I know enough to know that I should finish with a Stout but I'm not sure about the brews leading up to that so as I can get the most out of my yeast.
I'll harvest half the yeast cake after each brew but what to throw onto the cake is the thing ?...
cheers
Yard

After an Irish Red, I would be guessing something along the lines of a porter and then a stout. Time to be thinking of Winter beers, a few months of conditioning before drinking. I also have an Irish Red (Aidan's Irish by Doc) in the fermenter at the moment, I only had time to grab a couple of SO4 dry yeast, but intend to use it for a 3 shades of stout coming up.

 

[hockadays]

Northern English Brown maybe?

 

[Jakechan]

After an Irish Red, I would be guessing something along the lines of a porter and then a stout.

+1

My thoughts exactly. But you could throw a Brown/English Ale in there on the way surely.

Cheers,
Jake

 

[rough60]

something like this might go well, it's a great beer. One of my Fav's.

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 23.39 L
Estimated OG: 1.050 SG
Estimated Color: 28.9 EBC
Estimated IBU: 28.8 IBU
Brewhouse Efficiency: 80.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.70 kg Pale Malt (JW) (5.0 EBC) Grain 85.1 %
0.35 kg Munich Malt - 20L (29.6 EBC) Grain 8.0 %
0.20 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 4.6 %
0.10 kg Choc Chit (800.0 EBC) Grain 2.3 %
36.00 gm Goldings, East Kent [5.10%] (60 min) (FirsHops 24.8 IBU
18.00 gm Goldings, East Kent [5.10%] (10 min) Hops 4.1 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, No Mash Out

 

[floydmeddler]

Brewed an Irish Red yesterday myself and have just finished working on this Irish Dry Stout recipe today:

Creggan Lout Stout

3.2 kg English 2-row Pale
950.0 g Roasted Barley
500 g Barley Flaked
43.0 g Fuggle (4.5%) - boiled 60 min
43.0 g Goldings (5.0%) - boiled 60 min

Sit 700ml of the wort out in an open container for 3-4 days so that it goes sour. Boil to kill nasties, cool then add to fermenter.

Floyd

 

[yardy]

thanks everyone for the replies, just realised that i used the last of my pale and marris otter malt on the Irish, got plenty of pilsner, munich and vienna plus a few spec malts, i suppose for the Stout it wouldn't matter to use the Pils Malt, I'll work it out.

Cheers
Yard

 

[drsmurto]

What about a dark mild? Porter's little brother...

2.25 kg Pilsner (Weyermann) (3.3 EBC) Grain 56.96 %
1.25 kg Munich I (Weyermann) (14.0 EBC) Grain 31.65 %
0.15 kg Amber Malt (43.3 EBC) Grain 3.80 %
0.15 kg Chocolate Malt (1100.0 EBC) Grain 3.80 %
0.15 kg Crystal, Medium (145.0 EBC) Grain 3.80 %
25.00 gm Goldings, East Kent [4.50 %] (60 min) Hops 14.5 IBU
25.00 gm Goldings, East Kent [4.50 %] (20 min) Hops 8.8 IBU
30.00 gm Styrian Goldings [4.70 %] (20 min) (Aroma Hop-Steep) Hops -

21L
OG 1.041
IBU 23
EBC 39

I used ringwood (1187) but 1968 would work equally well.

 

[yardy]

What about a dark mild? Porter's little brother...

2.25 kg Pilsner (Weyermann) (3.3 EBC) Grain 56.96 %
1.25 kg Munich I (Weyermann) (14.0 EBC) Grain 31.65 %
0.15 kg Amber Malt (43.3 EBC) Grain 3.80 %
0.15 kg Chocolate Malt (1100.0 EBC) Grain 3.80 %
0.15 kg Crystal, Medium (145.0 EBC) Grain 3.80 %
25.00 gm Goldings, East Kent [4.50 %] (60 min) Hops 14.5 IBU
25.00 gm Goldings, East Kent [4.50 %] (20 min) Hops 8.8 IBU
30.00 gm Styrian Goldings [4.70 %] (20 min) (Aroma Hop-Steep) Hops -

21L
OG 1.041
IBU 23
EBC 39

I used ringwood (1187) but 1968 would work equally well.

gday Doc,

wasn't ignoring you, bloody work......

been trawling through all the BN podcasts and Brewing Classic Styles on the pommy beers and was thinking on a sthn or nthn english brown, although i do have everything on hand to try your recipe except the EKG, got Fuggles and Styrian though.

thanks for the reply

Cheers
Yard

 

[Jakechan]

gday Doc,

wasn't ignoring you, bloody work......

been trawling through all the BN podcasts and Brewing Classic Styles on the pommy beers and was thinking on a sthn or nthn english brown, although i do have everything on hand to try your recipe except the EKG, got Fuggles and Styrian though.

thanks for the reply

Cheers
Yard

Ive got plenty of EKG here Yardy, you are welcome to come and pinch them mate.
Cheers,
Jake

 

[yardy]

Ive got plenty of EKG here Yardy, you are welcome to come and pinch them mate.
Cheers,
Jake

thanks for the offer Jake, i'm a mad keen brewer but even i'll have to draw the line at driving 2 hours for hops :lol: , been working in Gladstone all week though

Cheers
Yard

 

[Jakechan]

No worries. B)

 

[gibbocore]

Hi Mate, i've been making American Pale Ales with english ale yeasts and i've never been happy, imagine a fruity APA with that malty/buiscuty backbone. I've been in heaven.

 

[yardy]

Hi Mate, i've been making American Pale Ales with english ale yeasts and i've never been happy, imagine a fruity APA with that malty/buiscuty backbone. I've been in heaven.

Always an option B)

Cheers
Yard