pdizz

Recipes 

I want a nice malty style to get a feel for specialty grains without the overpowering hop presence. Anyway this is what I came up with:

6 lbs Briess gold lme
1 lb Crystal 40
1/2 lb Biscuit
1/2 lb toasted 2-row (toasted myself @350 for 15 min)

1oz German Northern Brewer pellets for bittering
1oz Tettnang whole hops for aroma

Nottingham yeast

I'll be fermenting in my basement which is consistently 62F

PS I realize the toasted malt and biscuit malt are practically the same thing but I had already toasted some malt when I decided to go with a light extract and use more grains.

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If I made a non-alcoholic wheat beer I would call it Soberon.

Rick500

Recipes 

I just kegged a similar Irish Red ale with the following recipe:

6 lbs Briess golden light DME (1/2 added 45 minutes into the boil)
.5 lb Carapils
.25 lb Special Roast
.13 lb Biscuit Malt
.13 lb Chocolate Malt
1 oz EKG 4.8% 60 min
1 oz Willamette 5% 1 min
WLP1084 Irish Ale yeast

5.5 gallons in fermenter

I let it sit in the primary way, way too long and picked up a little stale bread flavor but I think it otherwise turned out to be a nice recipe.