Ize
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Ok, the decision has been made... To get my feet wet again after all this time I'm going first with NB's Irish Red Ale...
Specialty Grains
0.5 lbs. Dingemans Caramel Pils
0.25 lbs. Briess Special Roast
0.125 lbs. Dingemans Biscuit
0.125 lbs. Simpson's Chocolate
Fermentables
6 lbs. Gold Malt Syrup
Boil Additions
1 oz. Kent Goldings (60 min)
1 oz. Willamette (1 min)
Yeast
Wyeast #1272 American Ale Yeast II. Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish. Flocculation: high. Apparent attenuation: 72-76%. Optimum temperature: 60-72.
Any additions/subtractions you guys can think of? Something to keep an eye out for? Something to change? It looks awesome to me...
Ize
Specialty Grains
0.5 lbs. Dingemans Caramel Pils
0.25 lbs. Briess Special Roast
0.125 lbs. Dingemans Biscuit
0.125 lbs. Simpson's Chocolate
Fermentables
6 lbs. Gold Malt Syrup
Boil Additions
1 oz. Kent Goldings (60 min)
1 oz. Willamette (1 min)
Yeast
Wyeast #1272 American Ale Yeast II. Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish. Flocculation: high. Apparent attenuation: 72-76%. Optimum temperature: 60-72.
Any additions/subtractions you guys can think of? Something to keep an eye out for? Something to change? It looks awesome to me...
Ize