Hey everyone. With my oatmeal stout ready for bottling, we are pursuing an Irish Red ale as our next venture. With the help of my LBS I've modified an all-grain recipe to use DME, and some specialty grains. Sadly I don't have the recipe with me now to post it, but I'll put it up later.
To add some accent to the flavor of the end result I'm thinking of including three or four ground pods of cardamom, some assorted citrus zest (either orange or lemon), and thyme. I'm still toying with the amounts.
Any suggestions?
Here is the base recipe in the meantime:
http://www.brew-monkey.com/recipes/html/joesirishred.htm
We've replaced the Maris Otter with 7lbs of light DME (a bit more alcohol). We've increased the bittering hops to 2oz, and the aroma to 1oz. The yeast is going to be Wyeast instead of white labs; everything else is staying the same.
Any suggestions?
To add some accent to the flavor of the end result I'm thinking of including three or four ground pods of cardamom, some assorted citrus zest (either orange or lemon), and thyme. I'm still toying with the amounts.
Any suggestions?
Here is the base recipe in the meantime:
http://www.brew-monkey.com/recipes/html/joesirishred.htm
We've replaced the Maris Otter with 7lbs of light DME (a bit more alcohol). We've increased the bittering hops to 2oz, and the aroma to 1oz. The yeast is going to be Wyeast instead of white labs; everything else is staying the same.
Any suggestions?