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Irish Red and Irish Stout - Recipe Process and Tasting
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- čas přidán 11. 04. 2023
- Mike presents two beers that are closely related in brewing approach, an Irish Stout and Irish Red Ale.
I wanted to try and emulate these two beers using ingredients and process that would be common within a single brewery. I sort of wanted to play with the idea that if you were producing Irish Stout and Irish Red in the same brewery what would the recipes and ingredients look like side by side.
I also wanted to make two beers where I could really taste the contribution of the roasted malts to the beer by brewing a very similar beer without the roasted malts; hence the partnered Red Ale in this experiment.
John really loved the Irish Stout it was smooth and easy drinking. It had just enough complexity to make it interesting but not so much that you'd feel burnt out after 1-2 pints. The red ale was a great alternative. Keeping a similar flavor profile while offering a change from the roasted malt character of the stout.
Let us know what you think of these ideas and your experiences with brewing paired beers.
CHEERS!
RECIPES:
STOUT
3 gallon batch (11.3L)
4lb/1.8kg British Pale Ale Malt
10oz/284g Flaked Barley
5oz/142g Carastan Malt (35L)
5oz/142g Midnight Wheat
5oz/142g Roasted Barley
1oz/28g Challenger Hops 6.3%AA (60min)
WYEAST 1084 Irish Ale
RED ALE
3 gallon batch (11.3L)
4.5lb/2.04kg British Pale Ale Malt
10oz/248g Carastan (35L)
3oz/85g Roasted Barley
1oz/28g Challenger Hops 6.3AA (60min)
WYEAST 1084 Irish Ale
MASH Schedule for both
142F/61C 90-minutes
158/70C 15-minute ramp to temp
#IrishStout #IrishRedAle #brewdudes
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Nice video, thanks! I liked the Kilkenny pronunciation of „Smith-icks“ as opposed to the Dublin pronunciation „Smitt-icks“, Sláinte!
Mmm. Love Midnight wheat. My fave Irish Extra Stout (drinking a 22oz right now) is 8lbs 2row, 6oz each midnight wheat, carafa2, roast barley, c20 and c60. 1.5oz Willamette for 60. No chill, Imperial Darkness (same strain as wyeast 1084, derived from Guinness). Mine came out 5.7% in a 4.5gal batch. Cheers! 🍻🍻
That sounds interesting. Looking back in my brewing logs I was starting to play with caraf2 but seem to have drifted away from it. I might try that again soon. I have an Imperial Stout on my mind these days and maybe I'll bring the carafa in to the mix there. Thanks for the reminder. Cheers! -Mike
Sounds great gentlemen.
Cheers to you sir! -Mike
Beautiful color on the red and great classics! Love using midnight wheat but using it in an Irish stout is brilliant!
I'm not sure its quite as pretty as the red you made a few weeks back but we'll take the compliment nonetheless. Does anyone else play with Midnight Wheat like that I wonder? Cheers! -Mike
Very cool philosophy behind this one! Love the result.
Just trying to mix it up and keep it interesting for myself from time to time. CHEERS! -Mike
Haven't done a red ale for a while, I guess I know what I'll be brewing next. Tasty looking brews! Cheers 🥂
If you brew this recipe.... I'd back off the roasted barley for color by 1oz or maybe even just a half. I found it a little darker than I had imagined it in my head. Cheers! -Mike
STOUT 4lb/6.3kg British Pale Ale Malt 🙂
4lb = 1,8kg ....
Greate video
Oops. Don't know how I miss typed that one. Its fixed now in the description box. Thanks for catching it. Cheers! -Mike
Wonderful project! Thanks! Is there a dry equivalent to wyeast 1084?
I don’t think so. WhiteLabs and Imperial both have liquid equivalents. Imperial’s is called “Darkness”.
I haven't seen one that is the same as 1084. Maybe its a hard one to preserve through drying? Cheers! -Mike
Another awesome video. I’m interested in actually making both beers. I loved the discussions about the malts and yeast but was wondering if you could give some no about your water profiles. I use RO water and would like to come as close as I can to your recipe. It sounds absolutely amazing.
I sort of take a Gordon Strong approach to water. I keep it pretty simple. Both beers had significant amounts of roast and/or crystal so I only use 1ml of Lactic Acid. I then used 4g of CaCl in the water to favor a chloride/malt balance. That's it really. I vary the ratio of CaCl and Gypsum depending on what I am doing recipe-wise. Cheers! -Mike
O'Haras Stout and Pikeman Red Ale - if you ever have the chance don't miss them.
I've had O'Haras but not recently and I've never seen Pikeman Red. I'll have to look those up. Thanks for the comment. Cheers! -Mike
What happened to the head? Both beer styles should have a head.
Admittedly, production schedule pushed theses beers into service a bit early. Their was just enough carbonation to enjoy them but the head had faded as we got ready to run camera. Look at the thumbnail. These two beers now have plenty of glorious heady foam! CHEERS! -Mike
2 of my favorite styles! Thanks guys!
Wonderful. Cheers! -Mike