Irish Red Ale SHOWDOWN - Extract vs. All Grain Brewing Tasting

First comment! HA!!!

Love how you guys venture into the not so common styles these days. I need to take a page out of your book and stop brewing so many hoppy pales and IPAs. Granted I am trying to nail down those styles but I need to force my self out of my comfort zone and revisit those styles later. I feel like that could help in the long run. Cheers dudes!

I see a bit of ruby hue in the bottom of glass very nice

This dude constantly fidgeting with the glasses is distracting

The MCI Irish Stout Malt is 1.5-2L. It’s kilned lighter for a higher DP to convert adjuncts like Flaked barley. Since it’s lightly kilned it will get out of the way of the specialty malts in an Irish Red.

I wanna start brewing more malty beers. I've started doing all grain brew in a bag but my ipas just never turn out, whether extract or biab, except for my NEIPA. I think maybe it could be a water issue or a ph thing or something, and want to go back to malty styles to see how they fare. My last brown ale was mostly extract and had a sharpness to it that i think was tannic, still pretty tasty, i think that sharp note happens even in really popular beers like guinness, but it was just a bit much.

Anyhow, great video, would love to see a comparison where the recipes are a bit more similar and less complex. Like say an extract cream ale vs an all grain cream ale

When you were saying that you liked the fruitiness of the extract version and thought the color should be in between the two I almost thought you were going to mix them together.  You should have poured it in 50/50 to see how it would come out.

Nice video (as always). My next brew will be an ESB for a nice summer brew, but I was thinking the one after that would be an Irish red.

I always like to look at the whiteboard to see what is on tap to see what you guys drink off camera. It is blank today....

I dont understand why Jamil always uses such weird amounts for his grain bill. just use 4 oz instead of 5 lol. I also agree on the caramel. Id just do 60L instead of splitting 120 and 40

Celtic is a wrong word now . History has changed now if awake .

Put the roast barley in after 40 min mash .

Mine turned out dark as well . Too much crystal . I should have added the roasted barley later in the mash

Try using some BEST RED X malt if you can get it as it gives a lovely red hew and a malty backbone.
60% RED X 12 lov
30% 2 row 3 lov
10% Belgian biscuit malt 23lov
Hops Cascade 20g at 60Min and 20g at 5min AA 7%
IBU 20/21
SRM 11.3
Yeast Notty or Irish Ale.....

There is a new brewery near me, in El Dorado, Kansas called Walnut River Brewing Company. They make a beer called "Warbeards Irish Red". It's 5.5% alcohol and it's the best beer I've ever tasted. They've got a few other flavors I haven't tried yet but they are doing big things.

I plan on brewing a Irish Red Ale this weekend.

Here is the grain bill. Let me know what you think. As for the hops I'll probably go with Willamett, Fuggles or East Kent Goldings for just one 60 min addition to achieve about 25-30 IBUs

Yeast will be Irish Ale Yeast 1084

44% Maris Otter
44% Red X 12L
3% Crystal 40L
3% Crystal 80L
4% Melanoidin 29L
1% Roasted Barley 300L
1% De-husked Carafa II 425L

My only gripe about this great video is you are using the Red Lobster/ Sam Adams style glasses that are specifically designed to pull the aroma of the beer towards your nose and into your olfactory senses! Then the other beer is in a shaker pint glass which does nothing but detour a beer's smell past your nose and bypass to the other side of the room. 80% of what our brains register as taste actually comes from aroma. Think of when you have a cold or sinus infection and everything just tastes off or weird. If you are going to compare to beers please get specific glasses just for tasting or at the very least use shaker pints all the way around so you aren't creating a biased opinion do to the way glass design affects beer perception.