http://www.brew-dudes.com/irish-red-ale-recipe/137 Resource for home brewers created by home brewers. Thu, 28 Aug 2008 23:07:25 +0000 http://wordpress.org/?v=2.2.1 http://www.brew-dudes.com/irish-red-ale-recipe/137#comment-171 Mike Tue, 04 Dec 2007 18:24:31 +0000 http://www.brew-dudes.com/irish-red-ale-recipe/137#comment-171 <p>IMO, the problem with deriving color using crystal malt is an imbalance in the finished flavor. Crystal malts give you good residual sweetness with varying degrees of flavor, lighter crystal is a maltier sweetness and higher amounts startes to give you raisin dried fruit flavors. To get the the same color from a quarter once of 450 Lovibond roasted barely using an 80 Lovibond (or even 120 Lovibond) crystal would put you in a range that imparts more crystal flavor than I would want in a beer. Such low amounts of the darker kilned roasted malt keeps that flavor impact minimal, but the hint of roast gives that drier finish in the final flavor. For this style, I think that a drier, maltier flavor profile is sought after. Too much crystal would give a sweeter malt character closer to English Pale instead of the drier Irish Amber. This recipe already has a fair amount of crystal in it, using more to drive the color would start to increase the residual sweetness out of style.<br /> Realistically, I should drop the crystal 120L and use a little more "roast" now that I think about it.</p> IMO, the problem with deriving color using crystal malt is an imbalance in the finished flavor. Crystal malts give you good residual sweetness with varying degrees of flavor, lighter crystal is a maltier sweetness and higher amounts startes to give you raisin dried fruit flavors. To get the the same color from a quarter once of 450 Lovibond roasted barely using an 80 Lovibond (or even 120 Lovibond) crystal would put you in a range that imparts more crystal flavor than I would want in a beer. Such low amounts of the darker kilned roasted malt keeps that flavor impact minimal, but the hint of roast gives that drier finish in the final flavor. For this style, I think that a drier, maltier flavor profile is sought after. Too much crystal would give a sweeter malt character closer to English Pale instead of the drier Irish Amber. This recipe already has a fair amount of crystal in it, using more to drive the color would start to increase the residual sweetness out of style.
Realistically, I should drop the crystal 120L and use a little more “roast” now that I think about it.

]]> http://www.brew-dudes.com/irish-red-ale-recipe/137#comment-170 John Mon, 03 Dec 2007 22:01:42 +0000 http://www.brew-dudes.com/irish-red-ale-recipe/137#comment-170 When you tried getting a red color before, did you try using 80L Crystal malt? From what I have read, it seems like that this type of malt imparts a red color. When you tried getting a red color before, did you try using 80L Crystal malt? From what I have read, it seems like that this type of malt imparts a red color.

]]>