Edited by Kegdude, 23 April 2009 - 04:01 PM.
Red ale
#1
Posted 23 April 2009 - 04:00 PM
#2
Posted 23 April 2009 - 04:05 PM
#3
Posted 23 April 2009 - 06:08 PM
#4
Posted 23 April 2009 - 07:56 PM
#6
Posted 23 April 2009 - 08:18 PM
#7
Posted 23 April 2009 - 08:23 PM
Edited by CarlosM, 23 April 2009 - 08:24 PM.
#8
Posted 24 April 2009 - 04:00 AM
#9
Posted 24 April 2009 - 06:04 AM
#10
Posted 24 April 2009 - 08:15 AM
#11
Posted 24 April 2009 - 09:40 AM
#12
Posted 24 April 2009 - 09:44 AM
At a local brewpub here (Emmett's in Palatine), they have an "American Red" that they call "McCarthy" and an Irish Red that they call "Rafferty". The American is far cleaner and smoother. It still has a nice hop profile, but the beer is very clean. The Irish clearly has some roasted barley and possibly other roasted malts in it and some of the other local homebrewers and I were commenting on how it was "rough around the edges". Still a nice beer, but I'd rather have 5 gallons of the American version.MyBeerPants... Maybe 8 oz Crystal 120, 8 oz of CaraRed and an ounce of the Special Roast. Try plugging that into a calculator along with your base malts and see what the color says. Cheers.I can attest to what Ken's saying here. You can get a red color a variety of ways, but each path to red will result in totally different flavor profiles. I like the special b and some other lighter specialty malts (20-30L) in the background in a Flanders Red. I did a red Saison with carafa that came out like a funky dubbel. I personally like some choc or roasted in an American Red because I want my red to have a noticeably different and roastier malt background than my amber. My American Red is basically my darkest hopped-up brew, because I like my stouts lower in IBU. The stats on my reds:Flanders Red 14.4 SRMAm. Red 16.4 SRMSaison Rouge 14.2 SRMAll SRM calcs from Promash FWIW
#13
Posted 24 April 2009 - 09:50 AM
I get an estimated 10.8SRM from the above amounts. Is that going to be dark enough?At a local brewpub here (Emmett's in Palatine), they have an "American Red" that they call "McCarthy" and an Irish Red that they call "Rafferty". The American is far cleaner and smoother. It still has a nice hop profile, but the beer is very clean. The Irish clearly has some roasted barley and possibly other roasted malts in it and some of the other local homebrewers and I were commenting on how it was "rough around the edges". Still a nice beer, but I'd rather have 5 gallons of the American version.MyBeerPants... Maybe 8 oz Crystal 120, 8 oz of CaraRed and an ounce of the Special Roast. Try plugging that into a calculator along with your base malts and see what the color says. Cheers.
#14
Posted 24 April 2009 - 12:48 PM
Probably not. My HRRL comes in at 18. You probably don't want to go with more C120 because it will start to give the beer a "dried fruit" kind of flavor and more CaraRed probably won't do much. What are the color specs for Special Roast? I don't know if I've ever used it. You could continue to add more of that, but keep the flavor in mind. Cheers & good luck.I get an estimated 10.8SRM from the above amounts. Is that going to be dark enough?
#15
Posted 24 April 2009 - 01:00 PM
The specs I have say it's 50SRM. I may have to pick up some Special B instead.Probably not. My HRRL comes in at 18. You probably don't want to go with more C120 because it will start to give the beer a "dried fruit" kind of flavor and more CaraRed probably won't do much. What are the color specs for Special Roast? I don't know if I've ever used it. You could continue to add more of that, but keep the flavor in mind. Cheers & good luck.
#16
Posted 24 April 2009 - 02:33 PM
That would be best. Otherwise, you're just shooting in the dark on this one. I tried making a "red" beer when I first went AG and made a "pale red", an "amber red", a "not very red at all" and a "brown red". It was the C120 and Spec B that did it properly. Cheers.The specs I have say it's 50SRM. I may have to pick up some Special B instead.
#17
Posted 24 April 2009 - 04:06 PM
#18
Posted 24 April 2009 - 08:40 PM
#19
Posted 14 May 2009 - 10:08 AM
#20
Posted 14 May 2009 - 11:30 AM
the special B I have is 220L Jimmy, whereas C120 is...uh 120.:covreyes:p.s. I have a red ale that came out around 25 SRM right now and nice n red. I'll put a pic up when I remember to...Why not just bump up the C-120? Isn't C-120 and Special B more or less the same thing? If not I'd love to know the difference.
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