ghpeel
Well-Known Member
Hi everyone. I am planning my first brew after taking about 8 years off from brewing due to burnout over a bug in my system that ruined a dozen or so batches. My wife (who's never had my homebrew before), requested a Red Ale for the autumn, so I was reviewing some recipes and came across a Weyerman recipe for a German red ale (didn't know that was a thing) that used Vienna (66%), CaraRed (18%), Melanoidin (8%) and CaraMunich I (8%). Here's their recipe. I tended to like my beers made with Vienna and other Weyermann malts, and a Red Ale seems like a nice easy beer to test out my new system on, so here's the recipe I'm working out:
The Red Malloy
Irish Red Ale, 5.5 gal batch, 67% efficiency, Gravity 1.046 start, 1.010 end, 25 IBUs
7.00lb Vienna (Weyermann)
1.25lb CaraRed
0.50lb 6-row (just for help on diastatic power, Brewfather gave me a warning before I added this)
0.50lb CaraMunich Type I
0.50lb Melanoidin
2oz Carafa Special I (the dehusked)
1.25oz Hallertau @ 60min
0.50oz Hallertau @ Cube Hopping (I do No-Chill in a HDPE cube)
Nottingham Yeast (dry, 2 packs)
I made a Red a long time back with Marris Otter and a pound of CaraRed and it came out quite nice. I will be mail ordering my yeast, so I'm planning on pitching 2 packs just to be on the safe side and I am in Florida and the yeast might degrade in transport. Water is R/O and I'll be adding just 2.5gCalChlor, 1.5gGysum, and .5gEpsom to get a very low mineral beer. I know that's not exactly on style, but I just don't want to go crazy with salt additions at this time. Brewfather says I'll have a mash pH of 5.47 with this recipe so I think I'm good as far as pH goes.
If you have any suggestions or comments, please share, and wish me luck on my return to brewing! The wife and I really just drink mostly German/Czech lagers these days so I'm hoping to pivot to brewing some good lagers after I get at least 1-2 fast ales done to start my pipeline and also to blow the cobwebs off my brains and my mashtun.
The Red Malloy
Irish Red Ale, 5.5 gal batch, 67% efficiency, Gravity 1.046 start, 1.010 end, 25 IBUs
7.00lb Vienna (Weyermann)
1.25lb CaraRed
0.50lb 6-row (just for help on diastatic power, Brewfather gave me a warning before I added this)
0.50lb CaraMunich Type I
0.50lb Melanoidin
2oz Carafa Special I (the dehusked)
1.25oz Hallertau @ 60min
0.50oz Hallertau @ Cube Hopping (I do No-Chill in a HDPE cube)
Nottingham Yeast (dry, 2 packs)
I made a Red a long time back with Marris Otter and a pound of CaraRed and it came out quite nice. I will be mail ordering my yeast, so I'm planning on pitching 2 packs just to be on the safe side and I am in Florida and the yeast might degrade in transport. Water is R/O and I'll be adding just 2.5gCalChlor, 1.5gGysum, and .5gEpsom to get a very low mineral beer. I know that's not exactly on style, but I just don't want to go crazy with salt additions at this time. Brewfather says I'll have a mash pH of 5.47 with this recipe so I think I'm good as far as pH goes.
If you have any suggestions or comments, please share, and wish me luck on my return to brewing! The wife and I really just drink mostly German/Czech lagers these days so I'm hoping to pivot to brewing some good lagers after I get at least 1-2 fast ales done to start my pipeline and also to blow the cobwebs off my brains and my mashtun.