I want to make a beer to give as a Christmas gift. I was considering a porter to appeal to some of my friends who don’t like Guinness-type stouts while still being worthy of a Christmas gift for the cold Canadian winters
. That was until I had a oak aged beer from “Innis & Gunn” tonight. It is an Irish red ale aged in whiskey barrels. The scotch taste was a little too strong but I liked what I tasted!
This leads me to my recipe. It is basically what I think is a Irish red but with some oak flavour added. This is only my second partial mash and the first recipie I have ever designed so I would appreciate some feedback.
: Irish Red Oak Style
: English Pale Ale
: Partial Mash Size
: 6 gallons Color
: 13 SRM
: 26 IBU
: 1.056 FG
: 5.9% v/v
: 4.5 lb. American 2-row
1 lb. American crystal 20L
4 oz. American chocolate
: 60 minutes SG 1.083 4.0 gallons
4.5 lb. Light malt extract
.5 lb. Honey
: 2 oz. Fuggles (4.75% AA, 60 min.)
1 oz. Kent Goldings (5% AA, 15 min.)
: Wyeast 1056 (pitched onto existing yeast cake)
: 1 oz soaked in whiskey then boiled. Add the “tea” to secondary for ~4 days.
I was going to mash the grains in a 2 gallon cooler with 6 quarts water at 154^F and batch sparge two times with 5 quarts each time.
For the boil, should I add the DME late or would caramelization be desirable in this style? I used chocolate malt for the colour but would roasted barley be more suitable? I know 1056 isn’t the most exciting yeast but I was originally planning to use it for a porter. Is it up to the job for an red ale?
Ok! Enough questions. I would appreciate any feedback you could give me.