kanzimonson
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1968
- Yeast Starter
- repitched slurry
- Batch Size (Gallons)
- 5.25
- Original Gravity
- 1.053
- Final Gravity
- 1.017
- Boiling Time (Minutes)
- 60
- IBU
- 19.5
- Color
- so red it\'s almost brown
- Primary Fermentation (# of Days & Temp)
- 11 days, ~68*
- Secondary Fermentation (# of Days & Temp)
- none
- Tasting Notes
- Stronger on the caramel flavors and lighter on the roast than most Irish Reds.
Grain Bill
9# Maris Otter
.5# crystal 80*
.5# crystal 40*
.25# flaked barley
2oz English chocolate malt
2oz English roasted barley
Mash at 155* for 60min
Hops Schedule
14g Centennial pellets (8.7%) - 60 min
I used Centennial because I have a lot and didn't want to buy anything else. Obviously something English would be more appropriate, but I can't detect any of the Centennial in the final beer. Most importantly, aim for probably 19-27 IBU.
Tasting Notes
Color is a little dark. From across the room you might think someone was drinking a brown ale, but moving it around in the glass reveals the deep ruby highlight. Pours a nice little head thanks to the flaked barley, with some decent retention.
The aroma is very light and if too cold, difficult to detect. I definitely recommend a warmer serving temp on this beer. Still, there are some bready undertones and a light caramel-candy flavor. Some nuttiness.
Flavor is rich in maltiness (I love this yeast). Hop bitterness is so light, it allows the full grain flavors to come out. There's some sweetness up front that turns to caramel and bread flavors. The finish has a quick, crisp dryness to it, accentuated by the light hopping.
Mouthfeel is medium. Creaminess is accentuated by the flaked barley and the lower carbonation (~2.2 volumes).
I'm really happy with how this came out. It's a great all-around drinking beer. Mega-swill or non-beer drinkers could definitely get behind this. The only complaints I have are about its darkness. I could lower the crystal, but I like the caramel flavors it has. I suspect some people would find this a little sweet for the style, but I'll have to update when I enter into a competition.
9# Maris Otter
.5# crystal 80*
.5# crystal 40*
.25# flaked barley
2oz English chocolate malt
2oz English roasted barley
Mash at 155* for 60min
Hops Schedule
14g Centennial pellets (8.7%) - 60 min
I used Centennial because I have a lot and didn't want to buy anything else. Obviously something English would be more appropriate, but I can't detect any of the Centennial in the final beer. Most importantly, aim for probably 19-27 IBU.
Tasting Notes
Color is a little dark. From across the room you might think someone was drinking a brown ale, but moving it around in the glass reveals the deep ruby highlight. Pours a nice little head thanks to the flaked barley, with some decent retention.
The aroma is very light and if too cold, difficult to detect. I definitely recommend a warmer serving temp on this beer. Still, there are some bready undertones and a light caramel-candy flavor. Some nuttiness.
Flavor is rich in maltiness (I love this yeast). Hop bitterness is so light, it allows the full grain flavors to come out. There's some sweetness up front that turns to caramel and bread flavors. The finish has a quick, crisp dryness to it, accentuated by the light hopping.
Mouthfeel is medium. Creaminess is accentuated by the flaked barley and the lower carbonation (~2.2 volumes).
I'm really happy with how this came out. It's a great all-around drinking beer. Mega-swill or non-beer drinkers could definitely get behind this. The only complaints I have are about its darkness. I could lower the crystal, but I like the caramel flavors it has. I suspect some people would find this a little sweet for the style, but I'll have to update when I enter into a competition.