Brewing on Saturday! *Recipe Development*

Photos from the brew:

Beer Dealer wrote:

the fermentation is good and at 71 degrees so i put them in the lagerator for a couple hours to try get temps to 68 or so...i'll take em out before i go...

Good to hear Jeff, thanks for taking care of them. If we can keep it in the range of 65-68, that'd be ideal.

the fermentation is good and at 71 degrees so i put them in the lagerator for a couple hours to try get temps to 68 or so...i'll take em out before i go...

Just had to rub it in, didn't you... One of these days I'll make it.

for those that couldnt make it your missing out on good times ...great cigars and sausage and beers....ummmm....Jeff

I'll get the starter going tonite...and bring it sat...Jeff

I think the honey malt would be good in it, too. Honey malt was described to me as similar to a low lovibond crystal malt but with a bit of non-crystal character, too. I think it would really serve this style of beer well.

Judging by just the recipes, I wouldn't turn away either of those beers.

I should be able to get to the Saturday brew for a little. I won't be there for too long. I'll see if I can't bring my camera, though, and get a few photos of the whole shindig goin' down.

It is a variation of Fred's and another I saw on HBT. The one on HBT used the Honey Malt, which I thought was a really neat addition.

both look solid to me. i really like that she added honey malt, if nothing else keep the honey malt.

Your recipe is really close to Fred Bonjour's. Yours just ads the honey malt.


Here's Jamil Zainasheff's recipe tuned for 6 gallons at the end of boil at 70% efficiency:

OG 1.054
Didn't catch the FG

11.25lbs. Maris Otter (or other English Base Malt)
6 oz Crystal 40
6 oz Crystal 120
6 oz Roasted Barley

Mash at 153

1.25 oz East Kent Goldings at 60 minutes.

Wyeast 1084 fermented at 67º



Just looking at the recipe, it looks like this one would be darker and less sweet with some additional roasty flavor.

Do I have a preference? Not really. I just figured I'd offer at least one alternative.

Just so folks don't forget, I will be sending out email reminders, but we're brewing an Irish Red for unveiling at the St Patty's day meeting. This brew is happening this Saturday, at 10am, at Wheels Wings-N-Hobbies.

We'll need a recipe, so I'm going to throw this out as a suggestion. Feel free to add your suggestions and recipes, but please do so before Friday evening so we can be sure we have everything we need to brew with.


Recipe: Masher's Irish Red
Brewer: Mashers
Style: Irish Red Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.25 gal
Estimated OG: 1.054 SG
Estimated Color: 12.0 SRM
Estimated IBU: 20.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
9.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 86.08 %
0.50 lb Caramel Malt - 60L (Briess) (60.0 SRM) Grain 4.78 %
0.50 lb Carared (24.0 SRM) Grain 4.78 %
0.33 lb Honey Malt (25.0 SRM) Grain 3.16 %
0.13 lb Roasted Barley (Briess) (300.0 SRM) Grain 1.20 %
1.00 oz Fuggles [4.50 %] (60 min) Hops 13.6 IBU
0.50 oz Goldings, East Kent [4.10 %] (30 min) Hops 5.0 IBU
0.50 oz Goldings, East Kent [4.10 %] (15 min) Hops 3.2 IBU
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale


Mash Schedule: Single Infusion 152
Total Grain Weight: 10.46 lb
----------------------------
4 gals strike
5.5 gals sparge