Red Ale Recipe

[balconybrewer]

hi all,
i am keen to brew up a red ale, similar in colour to the matilda rooftop but im confused about the malts / specialties to use. I have done some reading on carared and melanoidian but can't seem to find a definitive difference or recipe that uses both. Below is what I am thinking so far. I would really appreciate some input on this one guys especially from someone who can comment on the colour that either will imaprt.
cheers


Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 27.38 L
Estimated OG: 1.052 SG
Estimated Color: 23.3 EBC
Estimated IBU: 22.3 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 48.08 %
1.50 kg Munich II (Weyermann) (16.7 EBC) Grain 28.85 %
0.80 kg Melanoidin (Weyermann) (59.1 EBC) Grain 15.38 %
0.40 kg Carared (Weyermann) (47.3 EBC) Grain 7.69 %
20.00 gm Northern Brewer [8.50 %] (60 min) Hops 18.5 IBU
10.00 gm Goldings, East Kent [5.00 %] (15 min) Hops 2.7 IBU
10.00 gm Goldings, East Kent [5.00 %] (5 min) Hops 1.1 IBU


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 5.20 kg
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 12.30 L of water at 75.8 C 67.8 C

 

[devo]

Looks OK, carared will get the desired colour but you may wanna back off on the melanoidin/munich II a tad and bring up the maris otter. melanoidin itself in small doses makes for a very if not excessively malty beer. I'd probably up the bitterness to at least 30 IBU but then again each to his own.

what yeast ya planning on using?

 

[Tony]

http://www.aussiehomebrewer.com/forum/inde...&hl=carared

try this thread for some info

Tried and tested.

Your better off using caraaroma and a bit of Roast barley for a red colour that melanoiden.

cheers

 

[balconybrewer]

still just sticking to dired, prob S-04 or nottingham.

so the purpose of the Melanoidin is to increase the malt flavor massively?

have you used the carared yourself?

 

[devo]

Not done much intentionally of reds but found I accidentally achieved it with roasted malts as per Tony's suggestion. Melanoidin is a good friend in small portions when it comes to lagers etc.

Nottingham will suit fine and is very neutral but effective as far as ale yeasts go.

 

[Tony]

this was 2% caraaroma, 1% roast barly, the rest golden promise

Edit: drinking it right now

Id say lose the munich and melanoiden, they tend to throw an orange tint. Go the true red malts.

carared, caraaroma and roast barley

 

[devo]

nice glassware T

 

[Tony]

i was showing off the colour

 

[balconybrewer]

ok sounds good tony, will put the Melanoidin Malt away for now and reduce the munich, with the addition of some cararoma.

 

[Fents]

this was 2% caraaroma, 1% roast barly, the rest golden promise

Edit: drinking it right now

Id say lose the munich and melanoiden, they tend to throw an orange tint. Go the true red malts.

carared, caraaroma and roast barley

Recipe Please good Sir! :beerbang:

 

[clay]

I've got a brew conditioning now which used 10% carared plus base malts and I must say I am a little dissapointed with the colour. Thought it would be a bit "redder".

 

[Asher]

Try adding some of this for an authentic rooftop

 

[Guest Lurker]

 

[Ducatiboy stu]

My red Ale recipie

http://www.aussiehomebrewer.com/forum/inde...=pillar+red+ale