Irish Red Grain Bill

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SwillyBilly

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The next brew on the list is going to be an Irish Red. I plan on using Marris Otter for the base malt and then some roasted barley for a specialty grain.

I see from other threads that a lot of people use caramel/crystal malts as well. Is this necessary for an Irish Red? What does it add to the flavor or color?

Also, would just using Marris Otter with a touch of roasted barley yield a classic Irish Red?
 
I usually use some c-60 or c-80, some special B and then roasted barley to finalize the color.
The crystal adds some body to the beer so it isn't so 1 dimensional.
 
I'm also putting one together, tossing around Marris Otter or Golden Promise for the base. In "Brewing Classic Styles," Jamil uses equal amounts of 120l crystal, 40l crystal, and roasted barley. In Beersmith, that combo is showing a nice red tint to it.
 

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