BCS - Ruabeoir Irish Red Ale

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Jimmy
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BCS - Ruabeoir Irish Red Ale

Post by Jimmy » Wed Mar 27, 2013 9:11 am

Anyone ever brew this? Thoughts? I'm thinking about brewing it this weekend but don't know what to expect (though I'm sure it's a good recipe since it's from BCS).
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Re: BCS - Ruabeoir Irish Red Ale

Post by LiverDance » Wed Mar 27, 2013 10:07 am

Jimmy wrote:Anyone ever brew this? Thoughts? I'm thinking about brewing it this weekend but don't know what to expect (though I'm sure it's a good recipe since it's from BCS).

I've brewed it multiple times and it's very good.
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.
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Re: BCS - Ruabeoir Irish Red Ale

Post by Jimmy » Wed Mar 27, 2013 1:00 pm

What yeast did you use? I'm thinking about using nottingham.
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Re: BCS - Ruabeoir Irish Red Ale

Post by LiverDance » Wed Mar 27, 2013 3:06 pm

I usually use US-05 with it.
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.
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Re: BCS - Ruabeoir Irish Red Ale

Post by LeafMan66_67 » Wed Mar 27, 2013 6:09 pm

mine is fermenting now with US-05
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Re: BCS - Ruabeoir Irish Red Ale

Post by Jimmy » Wed Mar 27, 2013 6:15 pm

Well, I'm using nottingham. I know it calls for US-05 (for the dry yeast option) but figured nottingham is clean enough, especially if fermented low. I'd be curious to compare with the 05 version.

Leafman, did you substitute anything? I'll likely be using crystal 30 instead of 40, but everything else will be whatever the recipe calls for.
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Re: BCS - Ruabeoir Irish Red Ale

Post by LeafMan66_67 » Wed Mar 27, 2013 7:02 pm

I was short on EKG so I used up some Northern Brewer instead. Otherwise, as per the book.
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Re: BCS - Ruabeoir Irish Red Ale

Post by Jimmy » Thu Mar 28, 2013 8:42 pm

What are your thoughts on using the Dublin water profile for this beer?
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mr x
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Re: BCS - Ruabeoir Irish Red Ale

Post by mr x » Thu Mar 28, 2013 9:06 pm

I think I'd cut that back a bit, maybe by one third to one half.
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. :wtf:
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Re: BCS - Ruabeoir Irish Red Ale

Post by Jimmy » Thu Mar 28, 2013 9:10 pm

mr x wrote:I think I'd cut that back a bit, maybe by one third to one half.
What, the profile, or all the additions? And I'm curious why (just so I know for future)
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Re: BCS - Ruabeoir Irish Red Ale

Post by mr x » Thu Mar 28, 2013 10:50 pm

Those profiles aren't necessarily the water actually used. It's really a crapshoot. You aren't making a stout, so don't use water 'ideal' for a stout.
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. :wtf:
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Re: BCS - Ruabeoir Irish Red Ale

Post by Jimmy » Thu Mar 28, 2013 10:51 pm

Well that's always been my concern and the reason I've never used the profiles in beersmith. I just didn't know what I should be shooting for on this one. I've since talked to Nash and he gave me a few tips for this beer.
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