All Grain Yeast:
WY1338 Yeast Starter:
2000mL Batch Size (Gallons):
5.0 Original Gravity:
1.062 Final Gravity:
28.1 Boiling Time (Minutes):
14.4 Primary Fermentation (# of Days & Temp):
21 days @62F Additional Fermentation:
30 days@45F Secondary Fermentation (# of Days & Temp):
7 days @66F Tasting Notes:
Big malty aroma and flavor. Hops balance nicely with a slight citrus finish.
Just tapped this a few days ago. It was such a big hit with the guys and the girls that I felt obligated to post it!
Under My Kilt Irish Red
8 lbs 4 oz Pale Malt, Maris Otter (3.0 SRM) 82.50 %
12.0 oz Barley, Flaked (1.7 SRM) 7.50 %
12.0 oz Cara 45 (45.0 SRM) 7.50 %
2.0 oz CaraAroma (150.0 SRM) 1.25 %
2.0 oz Roasted Barley (462.0 SRM) 1.25 %
0.50 oz Northern Brewer [9.00 %] (60 min) 18.1 IBU
0.50 oz Cascade [7.00 %] (30 min) 7.2 IBU
0.75 oz Mt. Hood [4.60 %] (10 min) 2.8 IBU
1 Pkgs European Ale (Wyeast Labs #1338)
Recipe based on 83% efficiency. Mashed at 150F/60 min.
It's not quite red. Needs to be a tad darker to be red. It was so good I think I'll leave the recipe as is for next year.
It's a malty full bodied ale with just the right amount of bitterness. I went with some cascade to Americanize it a bit.
BTW: This yeast is a real slow fermenter. Give it at least 3 weeks. I had to rack and let it go another couple weeks.
I also let this condition a bit before tapping. (brew date: 1/15, tap date: 3/15).
Update: 3/25... It's dead! Took less than 10 days!!!