S-04, US-05 Batch Size (Gallons):
5 Original Gravity:
1.046 Final Gravity:
24 Boiling Time (Minutes):
15 Primary Fermentation (# of Days & Temp):
3 weeks Secondary Fermentation (# of Days & Temp):
3 weeks Tasting Notes:
Malty, easy-drinking Irish Red. Awesome!
I loosely based this on a more American style red that I brew occasionally. I used Northern Brewer's Maris Otter LME as the base. Their extract is 100% Maris Otter malt, so this can easily be converted to a PM or all-grain.
I used Golden Naked Oats to give it a smoothness similar to Kilkenny (if you ever visit Ireland, you MUST try that beer). I fermented with a blend: one packet of S-04, and one packet of US-05. This wasn't done intentionally. I initially used just S-04, but it got stuck at around 1.020. I then added the US-05 to finish it.
I kegged this after 5 weeks. On the sixth week, I tried it. It was OK, but nothing special. A week later it was much better. By eight weeks it was awesome. The S-04 gave off a little bit of that ester profile that Whitbread yeast is known for, while the US-05 dried it out nicely. It's very drinkable. Malty, but you get a taste of the EKG hops.
Anyway here it is:
CTB Bloo Balz Spring Irish Ale
6 lbs NB Maris Otter LME (add half at start of boil, half at flameout)
6 oz Crystal 80L
4 oz Golden Naked Oats
3 oz Special B
1.5 oz Roasted Barley
1 oz EKG (5 AAU) @ 60 min
1 oz EKG (5 AAU) @ 5 min
1 packet S-04, 1 packet US-05