So, I hit 72-75% efficiency... not too bad for my first all grain... my CPVC manifold I just made worked great... nearly zero vorluf required... I used slots and cut them using a bandsaw...
For and Irish style I would not use the Cascade dry hop. They should not have much if any hop aroma, certainly not Cascades. If you do use the Cascades it's still better off in competition as an American Amber. That little dry hop really changes this beer a bunch.
Thanks for this advice. I wondered about removing the dry hop.
Understand, I won't be entering this in an sort of competition (homebrewing is illegal still in Alabama), I'm just trying to hit my goal of an "Irish" Irish Red.
Any other hop substitution suggestions?
I think I mentioned in my pm for hops use English varieties such as Fuggles, EKGs, Northdown, Challenger, Target, Northern Brewer, Brewers Gold, things from the UK.
I found out that there is a small brewery in California's high desert making a lager with the same name.
I named this before I knew the name was used commercially, it is not a clone. I picked up a sixer of the Indian Wells brewing lager of the same name when I seen it just over the border in Nevada.
The color is close. Theirs has low head retention and very strong caramel aroma and flavor. No other malt flavors pop out. It finishes quite dry. Not much going on with the hops, just a medium bitterness. It's odd for a lager. I'd have to classify it as a not so malty Irish Red. If I had brewed it the recipe would not get posted here.
This is a must brew for me, love the style.
Just wondering though how I would go about brewing a 5 gallon batch. Should I just cut the grain and hop bill in half???
Thankyou, your a gentleman! I'll get that order sent out then. Thanks again
Malticulous said:That seems like EBC instead of SRM. It's not hard to convert. There is more info is on wikipedia.
http://en.wikipedia.org/wiki/Standard_Reference_Method
I'm going to attempt a similar beer. Here's my adaptation:
Recipe: American Red TYPE: All Grain
Style: American Amber Ale
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 18.0 SRM
IBU: 59.7 IBUs
OG: 1.067 SG
FG: 1.014 SG
BU:GU: 0.896
Est ABV: 7.0 %
Batch: 5.50 gal
Total Grain Weight: 14 lbs 9.0 oz Total Hops: 3.80 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
11 lbs 14.4 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 81.7 %
11.6 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 5.0 %
11.6 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 5.0 %
11.6 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4 5.0 %
4.6 oz Munich Malt (20.0 SRM) Grain 5 2.0 %
2.3 oz Carafa III (412.0 SRM) Grain 6 1.0%
0.8 oz Roasted Barley (300.0 SRM) Grain 7 0.4 %
Name Description Step Temperat Step Time
Mash In Add 18.21 qt of water at 163.7 F 152.0 F 60 min
Amt Name Type # %/IBU
0.80 oz Magnum [14.70 %] - First Wort 60.0 min Hop 8 36.5 IBUs
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.058 SG Est OG: 1.067 SG
Amt Name Type # %/IBU
1.00 oz Chinook [11.10 %] - Boil 15.0 min Hop 9 15.6 IBUs
0.28 tsp Irish Moss (Boil 10.0 mins) Fining 10 -
1.00 oz Chinook [11.10 %] - Boil 5.0 min Hop 11 6.2 IBUs
1.00 oz Chinook [11.10 %] - Boil 1.0 min Hop 12 1.4 IBUs
Then I will probably dry hop depending on what the samples taste like with Chinook most likely.
Enter your email address to join: