I made an Irish Red a few months ago that went over well... well, kinda. It was kind of an accident recipe made from leftovers I had laying around. Grains were pale malt, vienna, little biscuit and a 40L, 1 oz. of kent goldings for 60m, and another oz for 10m.
It turned out the "leftovers red" recipe was well liked. Bittering was low for this style, but it turned out really good and has been requested for a party.
I'm gonna make a 10 gallon batch, but all I have is fuggles and willamette. I recon these are both decent substitutes, but perhaps I should use one vs. the other for bittering vs. finishing? Maybe space it out and add some for 30?
I'm open to suggestions.
Thanks,
Scott
It turned out the "leftovers red" recipe was well liked. Bittering was low for this style, but it turned out really good and has been requested for a party.
I'm gonna make a 10 gallon batch, but all I have is fuggles and willamette. I recon these are both decent substitutes, but perhaps I should use one vs. the other for bittering vs. finishing? Maybe space it out and add some for 30?
I'm open to suggestions.
Thanks,
Scott