Originally Posted by McCuckerson
This was purely accidental. i was attempting an Irish red ale for St. Patty's day and after 4 weeks of cold conditioning I tasted an almost exact replica of New Castle. I did not mean to clone this, but I thought I would share it for the NC lovers out there. I definitely will be making this again.
5# Vienna (cuz that's what I had...)
3 1/2# pale 2-row
1/2# Caramel 80L
0.5oz Nugget @ 60min
Wyeast London ESB (super clear - love this yeast)
Fermented 10 days @ 65F in my downstairs 1/2 bathroom
Kegged and cold conditioned for 2-3 weeks.
Sorry this is going to sounds very Newb but I just wanted to clarify a few things.
When it states batch size, this means the amount being placed into Fermenter right?
And this (5#) mean 5 pounds right?
Thanks in advance!!