Originally Posted by raymadigan
Irish reds are supposed to get their color from the roasted barley. I am going to drop the caramel and up the roasted barley to get the color right.
I will also lager this, not sure what yeast I will use.
My comment here is just totaly wrong, not sure I read what I read, but I am going to make this as is.
I want to lager it, should I drop the roasted barley a small amount?