This will be my third time brewing this Irish Red Ale recipe. The first one was an extract batch (my second batch ever!) and it was pretty delicious. I made it again last year for St. Patrickís Day and it was good as well.
However, Iím trying to get that nice crimson hue to my pint (as is everyone else). Now, I know there are plenty of good ways to do this Ė a touch of roasted barley at the end, CaraRed (or some assortment of crystal, dark or light), etc. But Iím looking for some of these qualities:
Dry-ish (from low mash temps, high attenuating yeast)
(but also) a little sweet (from crystal malts)
(and most importantly) a bit roasty (from roasted barley)
Iím not talking Stout-like roast, but I do like that slight astringency and drying character of the roasted malt in an Irish Red. So Iíd like to keep that.
My current recipe is:
9.0 lbs. Maris Otter
0.5 lbs. Crystal 10L
0.5 lbs. Crystal 80L
3.0 oz. Roasted Barley
With ~20 IBU (East Kent and Fuggles) and a healthy pitch of Irish Ale Yeast. at 75% efficiency it's 1.054ish (a little big for an IRA, but OK with me).
My extract batch had 4 oz. and was too dark. The 3 oz. was probably the right roast level, but it was still too dark.
Where should I tweak my recipe to lighten the color (and perhaps the body) without removing TOO much crystal?