Myrish red ale

I've brewed a variation of this recipe a few times now. It's loosely inspired by the Irish red style.

8.5 lbs 2-row
1.5 lbs CaraRed (or caravienne)
1.5 lbs Dark Munich
2 oz Black Patent Malt

2oz Goldings @ 90 mins (5%AA)
1/2oz Cascade @ KO (steep for 20 mins before chilling)

Mash really, really high. 158 to 160F.

Taste is primarily malty with a nice satisfying body, and just a hint of bitter roastiness. Despite the relatively high IBU's, this one is a crowd pleaser. Swap out the late hops with anything you like, Challenger also makes a nice and slightly earthier interpretation. Use a yeast with some light character, 1084 and 1028 are my favourites, but in the future I may try 1450 'Denny's Favourite' with this one. The only dry yeast that I might consider would be Windsor; all the others attenuate far too much.

I just put my most recent version of this on tap tonight. It's this exact recipe, but with 3 oz of BP, and using Wyeast 1450. It's delicious. Nice and malty-sweet up front, but balances very nicely with the faint roast and the IBU's for a clean (and not cloying) finish.

At this moment in time, this is probably my favourite recipe to date.