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

The week, we taste Irish Red Ales brewed two ways. One brewed with extract the other brewed by all grain.

John and I both brewed up Red Ales independent of each other and it just so happens both beers were ready to taste side by side in comparison to each other. My Red Ale came from our how to brew extract video while John was experimenting with re-pitching yeast from his Dry Irish Stout!

Both beers were very different in appearance. My Red ale was significantly lighter in color and took it more into the copper range. John's beer was pushing the darker end almost coming off as brown.

Despite using the same yeast strain, my version had a distinct fruity ester note that was a little over the top. John's fermentation character was more restrained and his roasted malt was fairly predominant in the aroma.

The all grain brew finished drier and tasted a bit cleaner. The extract version was a bit more full bodied. Neither beer was perfect but neither one was unpleasant either.

What's your experience with Red Ale? Tips and tricks?
Let us know in the comments below.

CHEERS!

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