Beer Forum

Hay there,

I am planing my next brew day and aam going to use Brewing Classic styles Irish Red. My question is the recipy calles for 60 min boil. I will be doing 12 Batch, all grain. Is 60 min still ok? Or should I do 90 due to the all grain. Also I have been trying my hand at "building water" and my well water is very soft. Can some one give me a water to target for this style?

Thanks
Tim

Unless you are going for some kettle carmelization, or if the recipe contains a lot of Pils malt and you want to drive off the DMS - 60 min is sufficient - especially if the Pope says it is!


Mylo

Will this go for most of my ale's. What is the benafit to the 90 min boil that for some reason I have done for years?

Tim

As stated above, to drive off DMS if a lot of Pils Malt is used. Not needed here.

Also, see the other post from a few days ago! Go light on the Roast Barley unless you want it really dark!!

Good luck! I will bottle mine this weekend!

If I cut the Rosted barley back chould I up the bace grain?
I can only get 500L RB so I was planing on cutting it by 1/3? what do you think
Tim

running it through BeerSmith, looks like with 500L RB, if you cut that to .25lb, and lower your MO to 11lbs, you should be ok......altho, Sunset Suds, in N. Fla. has 300L RB, I e-mailed them about it.....I'm getting ready to brew this beer as well.

Whitebeard - We (brother and I) made an 11.5 gal batch of this beer (exact recipe) earlier this year using 300L RB. It turned out fantastic and did well in a couple of local competitions if that matters to you.

Awesome, glad to here it turned out great.....ordered my grains for it last night. Can't wait.