Irish red ale

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Alastair70

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I've brewed a couple recently, the recipe is in evolution and not too far off what your planning. Surely the EBC on the roasted barley in that is too low?

Water - 22L batch
Ca 110, Alk 35, SO4 110, Cl 100

Fermentables
4.5kg Maris Otter
0.15kg CaraAmber
0.15kg Crisp Extra Light Crystal
85g Roasted Barley

Mash
60 min 67C
10 min 75C

Hops
40g Fuggles 60min
20g Fuggles 15min
Protoflac 15min

Yeast
WLP004 at 18C

Vitals
OG 1.046 - FG 1.012 - EBC 25 - IBU 24
 
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I've brewed a couple recently, the recipe is in evolution and not too far off what your planning. Surely the EBC on the roasted barley in that is too low?

Water - 22L batch
Ca 110, Alk 35, SO4 110, Cl 100

Fermentables
4.5kg Maris Otter
0.15kg CaraAmber
0.15kg Crisp Extra Light Crystal
85g Roasted Barley

Mash
60 min 67C
10 min 75C

Hops
40g Fuggles 60min
20g Fuggles 15min
Protoflac 15min

Yeast
WLP004 at 18C

Vitals
OG 1.046 - FG 1.012 - EBC 25 - IBU 24
Hi Alastair, brewfather is showing 27.5 ebc do you mean it will be to dark, al so i have no caraamber and only medium crystal, but i do have melinoidin
 

Alastair70

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Hi Alastair, brewfather is showing 27.5 ebc do you mean it will be to dark, al so i have no caraamber and only medium crystal, but i do have melinoidin
High 20's EBC is spot on for colour for an Irish Red. I was wondering about the roasted barley addition in your recipe coming in at 3.9 EBC, surely it should be north of 1000. The crystal malt is fine.
 

moto748

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if you put "roasted barley ebc" into Google, you get answers in the range 1000-1400.
 

Alastair70

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I go with roasted barley instead of chocolate for this brew as it's a very authentic Irish ingredient, although I doubt that there's much difference in final outcome with one vs the other given the quantities being used.
I'll have one to swap in about 6 weeks time if you're interested (assuming the APA is out of the FV on time as planned). Recipe as above, but with EKG this time for a change.
 
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