Rebel Rising

My first real exposure to craft beer was way back in 2001 when I first visited the Franciscan Well brewery in Cork. Microbreweries were very new to Ireland at that time, and a completely new experience for me. Having grown up in a pub (My grandmother was a publican), I was used to the usual suspects in the beer lineup; Guinness, Murphys, Smithwicks, Heineken, Budweiser, Bulmer's Cider, and maybe Beamish, Harp and one or two more in the bigger establishments.

The whole idea of a smaller craft brewery was intriguing. It helped that the Franciscan Well produces pleasant easy drinking beers - a light fruity Kolsch, an interpretation of the Irish Red Ale, and a stout (plus a few others). I suppose you could call these "gateway" beers - they help open up the palate to possibility, without overwhelming with unfamiliar flavours and aromas. Quickly I developed a keen thirst for Rebel Red, their "Irish red ale". The whole Irish red ale thing is a bit of a mystery to me, I have no idea where it comes from. Smithwicks, the only widely available Irish beer even approaching the "Irish Red Ale" idea, would not qualify as one under the BJCP guidelines. Anyhow doubts about the origins of the style never stopped me enjoying Rebel Red, and I'm out to recreate it, well sort of anyway.

Rebel Red clocks in at about 4.3%, and from memory I think that they use fuggles and goldings hops. Hop aroma is fairly muted, but it is there. It is subject to some variation in sweetness, ranging from very dry to moderately sweet. I'm really guessing here, but I would estimate an O.G. of around 1.045ish, finishing at 1.012ish. IBUs around 25 or so. I would guess that they use a neutral ale yeast of some sort as there is no obvious yeast character, and also the founder is an American microbrewer.

I'm going to change this up a little, I'm interested in making a version of Rebel Red to suit my tastes, which involves a little bit of yeast character. I'll use WY1968, the Fuller's strain, and I will again use a little invert sugar to help get down to my desired finishing gravity - 1.012. I have had trouble with this yeast not attenuating as much as I would like, and I'm hoping the invert will help. Rebel red also has a slight caramel character, possibly diaceytl, though maybe something else. Invert no.2 should help to develop this character.

Anyhow, here's my recipe.

3.6kg Simpsons Maris Otter
310grams Simpsons Dark Crystal
   75grams Simpsons Roasted Barley
300grams Invert no 2 (well 300g raw sugar inverted)

50/50 mix of Williamette and E.K. Goldings to 25IBU at 60mins
10g Williamette, 10g E.K. Goldings at 15mins

Wyeast 1968, pitched at 18C

I'll be brewing tonight after work - my first weekday brew! I will no chill this one, so hop additions are at 45mins and at flameout.

Hot Break - You can see the ruby red colour