This was a great video when it came out and a handy reference when actually brewing the style years later. Your recipes and advice always make sense to me. I added some flaked barley and Munich malt just because you said to! Thank you!
Great video as always. For a 15-30 L batch I think immersion chillers are superior to plate or counter flow, they are just as fast or faster. It is also much easier to visually inspect the wort contacting surface for soil/stone, and a quick scrub with a nylon brush under hot water is generally enough to clean them. When using immersion chillers it helps to run very hot water through them first before adding to the kettle so the temp difference is not enough to stop the boil.
Hi David, This is by far my favourite Irish red ale that I've ever tasted (including any of the commercial ones available here in Ireland!). This will now be my go-to recipe. Thanks for sharing. Brian
My favorite Irish Red in Ireland is Sullivan's which I understand has as much Vienna as Pale malt if someone wants to experiment. Thanks David for your ongoing efforts.
Thanks for adding the tasting notes at the end. Finally some gratification. Lol. Nice work and I will defiantly be trying this recipe I love traditional red ales.
Great video David, it’s nice to see the development of your format, still true to your original setup just a bit more with history to give the style a context and how it’s evolved, I really like this addition! 🍺😀👍
Thank you David. I’m quickly getting overbooked for my brewing schedule. You are a beast! None the less I have added this to my batches list. I do like a hoppy aroma so Will probably add a small dry hop addition
Bravo David, thanks for this video. I quite like this beer! I Brewed mostly per recipe, except I couldn’t resist adding 15 grams of my homegrown Fuggles (grown in Medicine Hat, Alberta) at flameout. Outstanding to me and many friends. Only one friend has a complaint; namely, that his wife “likes it so much she drank it” on him! Keep up the Great Work!
one thing I do differently is to add the roasted barley at the end (last 15 mins or so) of the mash. still gives the color but doesn't leave much of the roasted flavor in the background.
David Heath Homebrew i do a few session meads with local fruit like blueberries, cranberries, etc. They come out a bit like cider. Theres a honey producer nearby so that is how it started for me. Using saison yeasts. I need to try kveik
Hi David, thanx for another awesome video. This was exactly what I was waiting for. Since I started homebrewing I have a red Irish on my list and was looking for a recipe.
@@DavidHeathHomebrew Yes, very useful, indeed. I brewed it Feb.,26th and it was ready to serve right yesterday, very good recipe, thank you! I did a split batch also for the very first time, and dry hopped one half of the batch with citra, also - very good.
@@DavidHeathHomebrew both beers turned to be really good, but actually the original without tweaks is better. The dry hopped tastes more like a Citra Pale Ale with a malty punch, not bad, but second best in comparison.
Great video! Hey one idea for the ingredients guideline section, you could include a g/L range for the hops at times lower than 20min, I assume that for these flavor/aroma hops we care more about that rate rather than IBU.
I so wish I could do AG brewing, that looks wonderful! I need to learn more about water profiles though, I have a RO filter for my water but don't really know how you get to the values shown in the recipes. Great video, David!
Hello David. Im pretty new to homebrewing, and are wondering about aeration of the worth. Sometimes you are aerate before pitching, and sometimes after. Is there any prefered method? I also se different methods, such as oxygen, shaking and whirlpooling. Do you have a preferance? Thank you for awsome videos!
Hi Daniel, these days if you use dry yeast it is less of a concern. The gravity method has always served me well when needed. Pure oxygen is something I used for years but I was not able to get it for a month and I noticed no actual difference.
Hi David, your videos have been inspirational and I've learnt everything I know about grain brewing from your videos. Thankyou! I'm just starting to delve into water profiles and was just curious about water modifications with the various salts and chemicals. Do you have any videos that cover this?
@@DavidHeathHomebrew True, I am a lager guy but I have been tossing some grains into Beersmth and I think I will use this as inspiration to brew my next ale batch ..... subbing out Carapils & crystal for Red X & Cara Red. Merci
Very nice summary though! Actually I focussed a bit on this style a while back, made a couple of batches. I found that if you want to increase your percentages of specialty malts, wy1084 and wlp004 finish too sweet if you want to use liquid yeasts. WLP007 is amazing when you use a more complex grain bill.
@@DavidHeathHomebrew Do you have any tips on using nottingham? I used it several times and it always flocculated so hard that my beers needed long bulk aging to clean up acetaldehyde. Even 2 weeks after primary fermentation my beers still had that green apple flavor.
Hi David Thank you this is my fav go to ale....Always have an Irish Red on tap.... in your recipe I'd guess Northdown hops to be around 20gm and Fuggles around 15gm is this about right As there wasn't a Brewfather link I wasn't sure As always thank you for all the effort that you put into these videos
Ok but this is impossible because the strength of the hops that you obtain are highly likely to be different to mine. This is not something to guess, the bitterness of the beer if wrong can ruin it.
@@DavidHeathHomebrew Got it. But I mean those you suggested there. I did some research yesterday about the calculations. I'll probably use Admiral and Styrian Golding. It would be nice to compare numbers with those you used in yours.
Hi David, fun fact for you... that picture of a Castle on the hill in your video at 33s is the Rock of Cashel in County Tipperary in Ireland. The Archbishop of the Church of Ireland in Cashel back in the 1700's was Arthur Price, the Godfather of Arthur Guinness. Arthur Price bequeathed Arthur Guinness £100 in his will which he invested in a brewery and the rest as they say is history.....
Hello David and thanks once again for the really nice video. I'm considering brewing this recipe soon and I'd love to cold crash it as you do but I'm using plastic buckets as fermenters , what would be the trick to cold crash in such conditions without massive suckback? Thanks a lot
Great video on another interesting beer style, thanks David. Do you ever talk about target water profiles; whether you're trying to accentuate hoppy/malty flavours through the water profile? I always try to match the style guide's BU:GU ratios, but for me, at least, it would be interesting if you change water profiles to suit different beer styles.
@@DavidHeathHomebrew my ‘go to’ at the moment is a traditional best bitter, am I heading a bitter water profile rather than malty? Seems a lot of continental European beers, marzen and the like are predominantly malt driven...
Sweet vid! Quick question: if you were to try a “hoppy” red version, would you add Citra, as you mentioned, for bittering or at the end for the flavor? Cheers!
Hi David, two questions: I noticed in the Brewfather recipe you list cara ruby instead of a crystal malt - would ruby be a better choice if I can get it? Would a 30-minute boil suffice for this one if I adjusted the recipe accordingly?
Hi Matt, Sure no problem. A 30 minute boil will be just fine here. Cara ruby is a brand of crystal malt with 50 EBC, so simply get as close as you can and that will work out just great 🍻🍻🍻
When adding additional rice hulls to unstick a mash, do you make contact with the bottom plate? I have a brewzilla 3.1 35L and a couple of times I have had a stuck mash when using the additional fine mesh bottom plate, which on inspection afterwards has become blocked with small bits of malt and no amount of rice hulls has fixed the issue. Should I ommit the fine mesh plate? thanks, Joe.
Hi David. Love the video. When u mentioned cold crashing what temperature did u drop to, for how long and is this necessary if I'm going to bottle the ale. Cheers
I wasn't sure how you meant it; perhaps I could have given you the benefit of the doubt. Thanks for the 1981 date. I didn't realize how new it was to the market, by that era's standards, when I first had it.
Very nice video! It makes me feel like brewing it! I plan to use safale S-04 under pressure. What do you recommend in terms of pressure and temperature? Thx!
Thanks. I would leave the pressure for the first 36-48 hours so that you gain the fruity esters from the S04. Then once you have pressure if 10-12 PSI you can raise the temps up at once to 25C without issue. Enjoy :)
Great video (as always). I noted in the mashing part that you seemed to use a lot of water per kg of grist and then I looked at your other recipes (on Brewfather) and it was the same. You seem to use over 4.5 litres of water for mashing per kg and therefore quite low volumes for sparging. I was always led to believe that 3 - 3.5L was the norm and sparging with more water would lead to increased efficiency. Can you explain your rationale please?
Hey David. great video thanks. My question is about your grain bill. You break down the grains by %. I’ve see people do this before this may be silly but it confuses me. Say for example 60% of pale malt. 60% of what? How do you determine the 60% of the total grain bill? In my mind you would need the overall weight of the grain bill to determine the % but again I’m sure it’s something simple I’m missing. If you could please enlighten me. Thanks Mike
Thank you. Grain % is a very old way if showing a recipe. The lead on this is the alcohol desired. I share the full recipe in each videos description, which is easiest to find on a desktop computer underneath the video. I am also sharing recipes in the last approx 2 years on the Brewfather platform.
Hi David, first a thanks for another great video. A question at 11:18, you don't use a top filter plate here? No problem with the overflow and some grain going down?
@@DavidHeathHomebrew Hi David. I'm going to make your red ale. Can I put just room temperature sparge water over the grain or should it be a specific temperature. Thanks.
Great video! Q: Am I able to brew this if on the boil I use a single temperature instead of the step method? What would be the difference? Would it ruin the beers unique qualities? Thanks!
Hey David. What do you think of using melanoidin malt for its reddish color that it can provide, instead of Munich malt? On the other hand, I don't have the possibility of acquiring Carapils in my country. Could I use a small portion of oat flakes for my recipes and that this helps me with a better foam?
Haven't brewed an Irish Red in a long time so will be brewing this recipe this weekend. I managed to find Northdown hops at my local brew shop, but they are from 2017. The homebrew shop stores their hops properly so they'll probably be ok, but I wonder how much I should drop the AA by to compensate for the age of the hops. They're 7.1% AA, and if go 10% drop per year I end up with about 5% AA. Should I go with that or should I try to find a fresher substitute?
It is more than likely that these have been mostly freezer stored, which will minimise losses greatly. There are hop alpha acid loss calculators online that you may find useful.
I think I worked out what I’m doing wrong with your batches (slightly below target every time) - I was working on 23 litre in the kettle thinking 19 litre was the volume for the keg. But now I believe it’s a 5 gallon (19 litre) in the kettle is that correct? Because that’s what I have done in Brewfather (changed the equipment to 19 litres kettle batch) & its spot on!
Hi Ken, Brewfather has two settings on batch size. You can select kettle or fermenter. It will adjust the water for you accordingly :) This is in your equipment profile. All you should need to do is say yes to adjust to new size.
I knew that for some reason I always assumed you used what was going into your fermenter as the batch size. Stupid me! 😁 I redid the Irish dry stout & mild man recipes based on kettle (post boil) instead and all 3 recipes are spot on! When I do my own I work on what I want in a fermenter and work from there. It raining here so I’m going through all my recipes and double checking. Finally discovered your 10 litre Hoppy Summer Ale, so that’s the one I’m working on now. Might have to drag out the Digizilla with the GF small pipe work for that one! Cheers mate
@@DavidHeathHomebrew I’m doing that every recipe as well now, usually because I might be subbing one brand of a base malt with another & I’m striving for consistency now. Plus now I think my system (the Nano 3v) is finally dialed in properly and I’m actually brewing less, I want to make sure what I am brewing is spot on! Don’t get me wrong everyone loves my beers, but I just want to get that consistency
Hi David. Brewing this just now. I've started fermentation at 19C as suggested. At what point do I decide when to ramp up by 1C per day? Days 12 - 14 or when the primary fermentation appears to have stopped after 3-4 days? Thanks
@@DavidHeathHomebrew thanks David. Just tested it after 2 days and it’s gone from 1044 to 1013 in that short time already! Target is 1010 so I’ve ramped up 1.5 degrees today and will do another 1 tomorrow. First time I’ve used Nottingham Ale Yeast. Thanks again. Mark
Very informative, as always! Have you already created a brewfather recipe? And do you know by chance when brewfather will be integrated in Brewtools? Thanks a lot:-)
Hi David I want to make an Irish red. Can I use Irish malt instead of 2 row pale? I really want to make it as authentic as possible. What are your thoughts? Thank you have a great day
Hi Paul, certainly you can use irish grown malts of various types. A good Maris otter malt is going to give the best result though when it comes to base malts.
Damn, you got the scylla? I dream of this think since i read about it.. was it two years ago? But I didn't find a seller in europe :/ The shipment to Austria is about 100 bucks but I didn't know if this is including customs and everything. I am excited about your review, would love to get it for my GF.
The best time to top crop is after 50% attenuation. After this there will be less yeast but you should still be able to grab some. Just be sure to leave half behind.
Dear David, i wanted to ask if i just keep the beer in fermenter longer lets say extra week even but cant raise the temperature , can i use it as "diacetal rest" ? Temp of worth is about 18-19 :)
Nice vid as usual thank you. There's one question I have for you though, with all the beer you are brewing it's hard to imagine that you are drinking it on your own (or with your wife and kids...).I suppose you have many friends visiting?
@@DavidHeathHomebrew I've always been curious do you drink something else on the other nights? Home brewers relationship with grog is an important topic for longevity...
A darker colour to my last attempt, Ryerishrecioe on Brewfather. More typical of the style with no rye. Very clear video and well presented Many thanks!
@@DavidHeathHomebrew Looking forward to making it soon. The wife loves this style. Trying to find a very low carb beer recipe as she is on a diet. Saison?
I’ve been home brewing going on 14 years now. Finding good recipes has always been a big challenge. I’m going to brew my way thru your recipes for the next few months. If I could make a small request, please include water profiles in all the recipes. That is probably the most helpful thing, in my opinion. Thanks for all the work and the videos.
@@gregmorris2022 Great to hear thank you. Yes I have started adding water profile choices into my guides, I am running out of room though to include everything in the description section.
I am brewing this one right now, and for some reason I got preboil sg 1.035 when it shuld be 1.040. What I did then was to let it boil until I reached 1.040, approx 30 min, and then I started my 60 min boil. I was going to adjust the hops accordingly, but the difference was only a few grams so I didn't bother. My question is, are there any drawbacks to this strategy apart from smaller batch size? Can you get off flavors from longer boiling time or something else I am not thinking of? Thanks
@@DavidHeathHomebrew Thanks alot for the answers, it is truly amazing that you take your time to do this. I interpret your answer such that if I compensate with less hops, according to same BU:GU ratio, then I should be fine?
David, master of the 3 C's! Comprehensive, concise, and clarity. Great guide.
Thank you, that means a lot to me :)
This was a great video when it came out and a handy reference when actually brewing the style years later. Your recipes and advice always make sense to me. I added some flaked barley and Munich malt just because you said to! Thank you!
Great to hear Janet 🍻🍻🍻
I love all the information that goes into your guides! Many thanks for this one, the history was a surprise..kind of!
Many thanks Alan :)
Great video as always. For a 15-30 L batch I think immersion chillers are superior to plate or counter flow, they are just as fast or faster. It is also much easier to visually inspect the wort contacting surface for soil/stone, and a quick scrub with a nylon brush under hot water is generally enough to clean them. When using immersion chillers it helps to run very hot water through them first before adding to the kettle so the temp difference is not enough to stop the boil.
Thank you. Yes they are certainly a great option. Personal taste decides all this of course plus pros and cons.
Hi David,
This is by far my favourite Irish red ale that I've ever tasted (including any of the commercial ones available here in Ireland!). This will now be my go-to recipe.
Thanks for sharing.
Brian
Awesome to hear Brian 🍻🍻 I certainly was happy with the end build after tweaking test batches.
My favorite Irish Red in Ireland is Sullivan's which I understand has as much Vienna as Pale malt if someone wants to experiment. Thanks David for your ongoing efforts.
Great :) Plenty to experiment with
Thanks for adding the tasting notes at the end. Finally some gratification. Lol. Nice work and I will defiantly be trying this recipe I love traditional red ales.
Thanks Robert. I add a tasting section to all my guides these days :)
The long awaited overhaul! Thanks David!
Many thanks Paul :) I hope it was worth the wait :)
Great video David, it’s nice to see the development of your format, still true to your original setup just a bit more with history to give the style a context and how it’s evolved, I really like this addition! 🍺😀👍
Thanks Thomas. Yes, its gradually changing for the better I think :)
Thanks David, for sharing your work and tremendous amount of work you placed in it. I love your videos🙏
Many thanks Allan, very much appreciated :)
Thank you David. I’m quickly getting overbooked for my brewing schedule. You are a beast! None the less I have added this to my batches list. I do like a hoppy aroma so Will probably add a small dry hop addition
Thanks :) Yes, I was pretty busy in December for sure :)
Bravo David, thanks for this video. I quite like this beer! I Brewed mostly per recipe, except I couldn’t resist adding 15 grams of my homegrown Fuggles (grown in Medicine Hat, Alberta) at flameout. Outstanding to me and many friends. Only one friend has a complaint; namely, that his wife “likes it so much she drank it” on him! Keep up the Great Work!
Great to hear Terry, many thanks 🍻🍻🍻
I've brewed an American Amber Ale (cousin style of Irish red) yesterday, cheers David!
Great, I hope you enjoy it :)
I've been on a lager kick lately so I made an Irish Red Lager last week. Great video as always!
Great. Many thanks :)
Much appreciated! brewing mine today for St. Patrick's day
one thing I do differently is to add the roasted barley at the end (last 15 mins or so) of the mash. still gives the color but doesn't leave much of the roasted flavor in the background.
Yes, different tastes and approach’s. There is not more than a hint of it in this recipe.
Another fantastic style guide video.
Many thanks, much appreciated :)
I enjoy watching your videos on sundays when im brewing. Making mead today not beer but still nice to have this on in the background
Great, thanks John. Ive not made mead in ages, theres an idea :) Cheers
David Heath Homebrew i do a few session meads with local fruit like blueberries, cranberries, etc. They come out a bit like cider. Theres a honey producer nearby so that is how it started for me. Using saison yeasts. I need to try kveik
Kveik works great for mead as well as melomells.
Lovely style David. I will definitely give this one a go in my next brewing session.
Great, glad you enjoyed it Tim :)
Thanks David. Was just about to do my regular Irish Red, this is slightly different so I'll give it a bash.
Great, I hope you enjoy it Nick :)
I've actually fermented this with US-05. I was aiming at a cleaner, ester free profile and it turned out fantastic.
Great, that will certainly work.
and how about color? was it red?
As per usual, great video! I will be brewing this beer this weekend. Cheers!
Thanks Andrew, I hope you enjoy it :)
As allways David spot on, cheers
Thank you Søren :)
Hi David, thanx for another awesome video. This was exactly what I was waiting for. Since I started homebrewing I have a red Irish on my list and was looking for a recipe.
Great, Glad you find it useful :)
@@DavidHeathHomebrew Yes, very useful, indeed. I brewed it Feb.,26th and it was ready to serve right yesterday, very good recipe, thank you! I did a split batch also for the very first time, and dry hopped one half of the batch with citra, also - very good.
Awesome to hear. I bet the citra drop hop made it sing more. Not to style as such but all good :)
@@DavidHeathHomebrew both beers turned to be really good, but actually the original without tweaks is better. The dry hopped tastes more like a Citra Pale Ale with a malty punch, not bad, but second best in comparison.
Great to hear. Yes I think this style is best “as is” personally also.
great video david!
Many thanks! Glad you liked it :)
Great video! Hey one idea for the ingredients guideline section, you could include a g/L range for the hops at times lower than 20min, I assume that for these flavor/aroma hops we care more about that rate rather than IBU.
Many thanks :) This information is obtainable from Brewfather and I provide each recipe now with a link :)
Great video! 👍
What would you opinion be to adding a small amount of un-malted barley to the recipe? 🇮🇪
Thank you. You could try it but I would suggest that you brew it as is the first time.
Hello David. Great video as always. I wonder if i can make raw version of a saisson, using this recipe?
Thanks for the answer.
Hey, this guide will help you do that :- ua-cam.com/video/H17TMMhKIy0/v-deo.htmlsi=lYv17gRVvMNwhOMH🍻🍻🍻
This is my next beer! Thank you for your fantastic presentations and explanations... Would you do a Weiss beer ?
Thank you. I certainly will :)
Great video David! A pretty simple recipe - might give a try instead of a dark mild cheers
Go for it Ken. The simple recipes are usually the better ones in my opinion and experience.
@@DavidHeathHomebrew made it yesterday ( decided to only do one batch in a day instead of 3) a very easy brew day! Cheers
That does sound easier :)
I so wish I could do AG brewing, that looks wonderful! I need to learn more about water profiles though, I have a RO filter for my water but don't really know how you get to the values shown in the recipes.
Great video, David!
Thank you. In all honesty best to get started and think about water as something to look at a little later.
Forget water for now, its a minor part.
Yes, water can come later
As always, great video!
Many thanks Ferry :)
Obrigado professor
Vagueira Portugal
Thank you :)
Hello David.
Im pretty new to homebrewing, and are wondering about aeration of the worth. Sometimes you are aerate before pitching, and sometimes after. Is there any prefered method? I also se different methods, such as oxygen, shaking and whirlpooling. Do you have a preferance?
Thank you for awsome videos!
Hi Daniel, these days if you use dry yeast it is less of a concern. The gravity method has always served me well when needed. Pure oxygen is something I used for years but I was not able to get it for a month and I noticed no actual difference.
Hi David, your videos have been inspirational and I've learnt everything I know about grain brewing from your videos. Thankyou! I'm just starting to delve into water profiles and was just curious about water modifications with the various salts and chemicals. Do you have any videos that cover this?
Found it! Thanks! It's an interesting subject in still trying to get my head around
Thanks Scott, that is great to hear. Glad you found the content.
Nice work. I betcha some Red X in there, in lieu of crystal perhaps, would be an interesting alternative.
Thank you. Maybe but not really to style then and the taste would differ.
@@DavidHeathHomebrew True, I am a lager guy but I have been tossing some grains into Beersmth and I think I will use this as inspiration to brew my next ale batch ..... subbing out Carapils & crystal for Red X & Cara Red. Merci
Very nice summary though! Actually I focussed a bit on this style a while back, made a couple of batches. I found that if you want to increase your percentages of specialty malts, wy1084 and wlp004 finish too sweet if you want to use liquid yeasts. WLP007 is amazing when you use a more complex grain bill.
Thank you. Yes, I much prefer Nottinghams results on this one myself :)
@@DavidHeathHomebrew Do you have any tips on using nottingham? I used it several times and it always flocculated so hard that my beers needed long bulk aging to clean up acetaldehyde. Even 2 weeks after primary fermentation my beers still had that green apple flavor.
I would for sure raise the temps towards the end of fermentation. I always do this and have no had any issues
Hi David Thank you this is my fav go to ale....Always have an Irish Red on tap.... in your recipe I'd guess Northdown hops to be around 20gm and Fuggles around 15gm is this about right As there wasn't a Brewfather link I wasn't sure
As always thank you for all the effort that you put into these videos
Thanks. I forgot the link earlier but it has been added now :) The amount will depend on the AA% of your hops.
I made my beer with basically no tools at all. No app for suuure. I just wanted to know a number for the hops 😂
Ok but this is impossible because the strength of the hops that you obtain are highly likely to be different to mine. This is not something to guess, the bitterness of the beer if wrong can ruin it.
@@DavidHeathHomebrew Got it. But I mean those you suggested there.
I did some research yesterday about the calculations. I'll probably use Admiral and Styrian Golding. It would be nice to compare numbers with those you used in yours.
Sure, no problem. Here is a link to the recipe on Brewfather:- share.brewfather.app/Rowb2pOsvJTrUg
Hi David, fun fact for you... that picture of a Castle on the hill in your video at 33s is the Rock of Cashel in County Tipperary in Ireland. The Archbishop of the Church of Ireland in Cashel back in the 1700's was Arthur Price, the Godfather of Arthur Guinness. Arthur Price bequeathed Arthur Guinness £100 in his will which he invested in a brewery and the rest as they say is history.....
That sure is great info! I wish that I knew this when making this video. Sure is beautiful :)
Hello David and thanks once again for the really nice video.
I'm considering brewing this recipe soon and I'd love to cold crash it as you do but I'm using plastic buckets as fermenters , what would be the trick to cold crash in such conditions without massive suckback?
Thanks a lot
Hi Armaud, using an S airlock will help, as will reducing temps over a couple of days.
Great video on another interesting beer style, thanks David. Do you ever talk about target water profiles; whether you're trying to accentuate hoppy/malty flavours through the water profile? I always try to match the style guide's BU:GU ratios, but for me, at least, it would be interesting if you change water profiles to suit different beer styles.
Thanks Robert. Yes, all my newer guides have a water section. Its only suggestion though, water profiles are very much personal taste driven.
@@DavidHeathHomebrew my ‘go to’ at the moment is a traditional best bitter, am I heading a bitter water profile rather than malty? Seems a lot of continental European beers, marzen and the like are predominantly malt driven...
This is the brew day today cheers
How long did you keg it for? Cheers
Cheers Paul. This one lasted a couple of months I think.
Sorry I meant how long did you condition it for before you poured it in the video? cheers :)
Oh ok. Usually 2/3 weeks.
@@DavidHeathHomebrew Cheers I will let you know in around 3 weeks :)
Sweet vid! Quick question: if you were to try a “hoppy” red version, would you add Citra, as you mentioned, for bittering or at the end for the flavor?
Cheers!
Thanks Shawn. I would use citra late in the boil and for dry hopping :)
Hi David, two questions: I noticed in the Brewfather recipe you list cara ruby instead of a crystal malt - would ruby be a better choice if I can get it? Would a 30-minute boil suffice for this one if I adjusted the recipe accordingly?
Hi Matt, Sure no problem. A 30 minute boil will be just fine here. Cara ruby is a brand of crystal malt with 50 EBC, so simply get as close as you can and that will work out just great 🍻🍻🍻
When adding additional rice hulls to unstick a mash, do you make contact with the bottom plate?
I have a brewzilla 3.1 35L and a couple of times I have had a stuck mash when using the additional fine mesh bottom plate, which on inspection afterwards has become blocked with small bits of malt and no amount of rice hulls has fixed the issue. Should I ommit the fine mesh plate? thanks, Joe.
I dont use the fine mesh plate at all. When stirring in rice hulls be sure to stir around the grain from bottom to top for the best result.
Cheers 🍻🍻🍻beer community
Cheers :)
Hi David. Love the video. When u mentioned cold crashing what temperature did u drop to, for how long and is this necessary if I'm going to bottle the ale.
Cheers
Thanks Richard. I crashed to 3C and found this worked after 3-4 days. Its not necessary but it does speed up the route to clarity.
Cheers. Do you crash cool instead of using finings or do you use both.
I keg most of my beers, so I use finings and then they are held at cold temps but nothing super cold. I am in no rush personally :)
"So if you want a beer for just looking at and you want it to look red..." ILMAO
Hehe yes :)
@@DavidHeathHomebrew Hi David. When do you start the timer for a 60 minute mash?
Once you have your grain all loaded and mixed in to your preheated mash water.
I was drinking Killians in 1984. Definitely predates the 90s
It become much more popular in the 90s was my meaning here. Coors started selling Killian's Irish Red in 1981.
I wasn't sure how you meant it; perhaps I could have given you the benefit of the doubt. Thanks for the 1981 date. I didn't realize how new it was to the market, by that era's standards, when I first had it.
@@pdubb9754 no problem. It took quite some time to enjoy greater success.
Very nice video! It makes me feel like brewing it! I plan to use safale S-04 under pressure. What do you recommend in terms of pressure and temperature? Thx!
Thanks. I would leave the pressure for the first 36-48 hours so that you gain the fruity esters from the S04. Then once you have pressure if 10-12 PSI you can raise the temps up at once to 25C without issue. Enjoy :)
@@DavidHeathHomebrew thanks a lot!
:)
Great video (as always). I noted in the mashing part that you seemed to use a lot of water per kg of grist and then I looked at your other recipes (on Brewfather) and it was the same. You seem to use over 4.5 litres of water for mashing per kg and therefore quite low volumes for sparging. I was always led to believe that 3 - 3.5L was the norm and sparging with more water would lead to increased efficiency. Can you explain your rationale please?
Things like this are stuff that I like to experiment with.
Hey David. great video thanks. My question is about your grain bill. You break down the grains by %. I’ve see people do this before this may be silly but it confuses me. Say for example 60% of pale malt. 60% of what? How do you determine the 60% of the total grain bill? In my mind you would need the overall weight of the grain bill to determine the % but again I’m sure it’s something simple I’m missing. If you could please enlighten me.
Thanks
Mike
Thank you. Grain % is a very old way if showing a recipe. The lead on this is the alcohol desired. I share the full recipe in each videos description, which is easiest to find on a desktop computer underneath the video. I am also sharing recipes in the last approx 2 years on the Brewfather platform.
Hi David, first a thanks for another great video. A question at 11:18, you don't use a top filter plate here? No problem with the overflow and some grain going down?
Thanks Chris. This one was overflowing more than I wanted for sure.
@@DavidHeathHomebrew Hi David. I'm going to make your red ale. Can I put just room temperature sparge water over the grain or should it be a specific temperature.
Thanks.
Sparge water can be cold. No problem :)
Great video! Q: Am I able to brew this if on the boil I use a single temperature instead of the step method? What would be the difference? Would it ruin the beers unique qualities?
Thanks!
Thanks Robert. Sure though this will change complexity and FG.
Hey David.
What do you think of using melanoidin malt for its reddish color that it can provide, instead of Munich malt?
On the other hand, I don't have the possibility of acquiring Carapils in my country. Could I use a small portion of oat flakes for my recipes and that this helps me with a better foam?
Hey, that would totally change this recipe though. If you cannot obtain carapils then a low ebc crystal is the best sub.
Haven't brewed an Irish Red in a long time so will be brewing this recipe this weekend. I managed to find Northdown hops at my local brew shop, but they are from 2017. The homebrew shop stores their hops properly so they'll probably be ok, but I wonder how much I should drop the AA by to compensate for the age of the hops.
They're 7.1% AA, and if go 10% drop per year I end up with about 5% AA. Should I go with that or should I try to find a fresher substitute?
It is more than likely that these have been mostly freezer stored, which will minimise losses greatly. There are hop alpha acid loss calculators online that you may find useful.
I think I worked out what I’m doing wrong with your batches (slightly below target every time) - I was working on 23 litre in the kettle thinking 19 litre was the volume for the keg. But now I believe it’s a 5 gallon (19 litre) in the kettle is that correct? Because that’s what I have done in Brewfather (changed the equipment to 19 litres kettle batch) & its spot on!
Hi Ken, Brewfather has two settings on batch size. You can select kettle or fermenter. It will adjust the water for you accordingly :) This is in your equipment profile. All you should need to do is say yes to adjust to new size.
I knew that for some reason I always assumed you used what was going into your fermenter as the batch size. Stupid me! 😁 I redid the Irish dry stout & mild man recipes based on kettle (post boil) instead and all 3 recipes are spot on!
When I do my own I work on what I want in a fermenter and work from there. It raining here so I’m going through all my recipes and double checking. Finally discovered your 10 litre Hoppy Summer Ale, so that’s the one I’m working on now. Might have to drag out the Digizilla with the GF small pipe work for that one! Cheers mate
Usually that is exactly what I do but it depends on your settings also within BF. Best to check the target.
@@DavidHeathHomebrew I’m doing that every recipe as well now, usually because I might be subbing one brand of a base malt with another & I’m striving for consistency now. Plus now I think my system (the Nano 3v) is finally dialed in properly and I’m actually brewing less, I want to make sure what I am brewing is spot on! Don’t get me wrong everyone loves my beers, but I just want to get that consistency
Hello David, is this an Ale to ferment under Pressure?
Sure but skip pressure for the first 4 days so you still get esters 🍻🍻🍻
Hi David. Brewing this just now. I've started fermentation at 19C as suggested. At what point do I decide when to ramp up by 1C per day? Days 12 - 14 or when the primary fermentation appears to have stopped after 3-4 days? Thanks
I wait until it is getting within 10-15 points away from predicted FG generally.
@@DavidHeathHomebrew thanks David. Just tested it after 2 days and it’s gone from 1044 to 1013 in that short time already! Target is 1010 so I’ve ramped up 1.5 degrees today and will do another 1 tomorrow. First time I’ve used Nottingham Ale Yeast. Thanks again. Mark
Great to hear Mark :) Now you know for the next one :)
Very informative, as always! Have you already created a brewfather recipe? And do you know by chance when brewfather will be integrated in Brewtools? Thanks a lot:-)
Thank you :) I forgot to add the BF link, so I added this a short time ago :) I am not sure. Best to ask Thomas the developer on that one :)
@@DavidHeathHomebrew Thanks David!
The answer from Brewtools today: "Working on it. Hope to have a beta out within a few months"
Great news :)
I'm making a second batch of this. I don't have regular Munich I only have Munich dark. Should 4 ounces be ok?
I would suggest sticking to the recipe as is. Its not just colour but flavour too 🍻
Thank you sir
Thank you, glad you found it useful.
@@DavidHeathHomebrew do you have a video about carbonation of 🍺?
Hi David I want to make an Irish red. Can I use Irish malt instead of 2 row pale? I really want to make it as authentic as possible. What are your thoughts? Thank you have a great day
Hi Paul, certainly you can use irish grown malts of various types. A good Maris otter malt is going to give the best result though when it comes to base malts.
@@DavidHeathHomebrew okay sounds good. Thanks David for the valuable advice. I'll do just that.
Cheers Paul 🍻🍻🍻
Damn, you got the scylla? I dream of this think since i read about it.. was it two years ago? But I didn't find a seller in europe :/ The shipment to Austria is about 100 bucks but I didn't know if this is including customs and everything. I am excited about your review, would love to get it for my GF.
Yes, it sure is impressive :)
How long would you recommend fermenting with Voss Kveik under about 27-29 C ?
I tend to leave it a week but its usually done in a few days.
@@DavidHeathHomebrew Thank you. Just one more question while I have you. After how long should I top crop with this yeast? Is day 2 too late?
The best time to top crop is after 50% attenuation. After this there will be less yeast but you should still be able to grab some. Just be sure to leave half behind.
Dear David, i wanted to ask if i just keep the beer in fermenter longer lets say extra week even but cant raise the temperature , can i use it as "diacetal rest" ? Temp of worth is about 18-19 :)
Also why rice hals decrease efficiancy ? :O p.s. merry christmas and happy New year !!!
It is ok to leave for a bit longer but to be a D rest you will need to raise the temps higher
Rice hulls will decrease effeciency if you add too many only.
@@DavidHeathHomebrew about rice hulls: but why ? Do they gather sugars ?
If you use too many rice hulls then you will have too much filtration in your grainbed. Your sparge will gather far less sugars.
hi david, in how many months would this type complete the maturation?
Hi, 4-6 weeks is a fair average 🍻🍻🍻
If I cube this recipe, how much should I push back the hop additions?
This is something I have never done but I know there are guidelines online that are easy to find via google.
How long did you condition for in the keg before putting on tap?
Subject to your taste really. Four weeks will be plenty on this one for most.
Nice vid as usual thank you. There's one question I have for you though, with all the beer you are brewing it's hard to imagine that you are drinking it on your own (or with your wife and kids...).I suppose you have many friends visiting?
Thank You. Yes, totally. I guess that I drink 25% of the beer I brew. I only drink beer on Friday and Saturday nights :)
@@DavidHeathHomebrew I've always been curious do you drink something else on the other nights? Home brewers relationship with grog is an important topic for longevity...
@@djdownie3 I drink wine on Sundays, which I also make myself
@@DavidHeathHomebrew thanks. We are experimenting with just Fri and Sat.
:)
Terrific video I love the detail 🍻
Many thanks Bradley :)
David receives a warm greeting if I use voss kveik yeast what the process would be like
That will work. You can the ferment at a higher temperature plus the beer will be ready faster 🍻🍻😎
@@DavidHeathHomebrew 35° C in isobaric is fine
A darker colour to my last attempt, Ryerishrecioe on Brewfather. More typical of the style with no rye. Very clear video and well presented
Many thanks!
Thanks Kenneth. Mine is more about the best flavour really :)
@@DavidHeathHomebrew Looking forward to making it soon. The wife loves this style. Trying to find a very low carb beer recipe as she is on a diet. Saison?
Great :) Low carb is not really something that I have looked into. I see all sorts of styles being possible though.
Would you use the full 3500 watts when transitioning from 62 to 68 C, if using brewzilla 65?
With a larger batch then yes. Otherwise just 2k
@@DavidHeathHomebrew Many thanks, I have wondered about this.
Great :)
Been Years since I had a Caffrey´s which used to be my favourite beer. Just not on the shelves anymore.
Yes, different trends :)
I’m familiar with “brew in a bag” & “brew in a basket”, but was this “brew in a bathroom”?
Haha, I guess most brew in their kitchen, bathroom or garage.
I brewed your London porter 2 weeks ago. It’s incredible. Possibly the best homebrew I’ve made. I’m thinking of doing this Irish red next.
Great to hear Greg. A lot of work goes into the recipes I share, so I am very pleased that you found it this good :)
I’ve been home brewing going on 14 years now. Finding good recipes has always been a big challenge. I’m going to brew my way thru your recipes for the next few months.
If I could make a small request, please include water profiles in all the recipes. That is probably the most helpful thing, in my opinion.
Thanks for all the work and the videos.
@@gregmorris2022 Great to hear thank you. Yes I have started adding water profile choices into my guides, I am running out of room though to include everything in the description section.
Cant not read any of David’s comments in his voice...
Haha, yes its common I see :)
I am brewing this one right now, and for some reason I got preboil sg 1.035 when it shuld be 1.040. What I did then was to let it boil until I reached 1.040, approx 30 min, and then I started my 60 min boil. I was going to adjust the hops accordingly, but the difference was only a few grams so I didn't bother. My question is, are there any drawbacks to this strategy apart from smaller batch size? Can you get off flavors from longer boiling time or something else I am not thinking of? Thanks
Yes. The issue will be the balance between alcohol and bitterness. The ideal solution is to add in some DME or sugar to make up the loss.
@@DavidHeathHomebrew Thanks alot for the answers, it is truly amazing that you take your time to do this. I interpret your answer such that if I compensate with less hops, according to same BU:GU ratio, then I should be fine?
Yes, precisely :)
this is not 23 ebc
What makes you think this?