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?
On Deck - Not sure yet...
Primary - Standard Bitter
Secondary - Empty
Bottle Conditioning - Irish Red Ale
Past Brews - Brew #6 - Sierra Nevada Pale Ale Clone,Brew #7 - North Coast Old Rasputin Clone, Brew #8 Half Wit / Half Wit Raspberry