Under My Kilt Irish Red

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Poobah58

Supporting Member
HBT Supporter
Joined
Jun 24, 2007
Messages
2,233
Reaction score
87
Location
New Milford, CT
Recipe Type
All Grain
Yeast
WY1338
Yeast Starter
2000mL
Batch Size (Gallons)
5.0
Original Gravity
1.062
Final Gravity
1.013
Boiling Time (Minutes)
70
IBU
28.1
Color
14.4
Primary Fermentation (# of Days & Temp)
21 days @62F
Secondary Fermentation (# of Days & Temp)
7 days @66F
Additional Fermentation
30 days@45F
Tasting Notes
Big malty aroma and flavor. Hops balance nicely with a slight citrus finish.
Just tapped this a few days ago. It was such a big hit with the guys and the girls that I felt obligated to post it! :rockin:

Under My Kilt Irish Red
8 lbs 4 oz Pale Malt, Maris Otter (3.0 SRM) 82.50 %
12.0 oz Barley, Flaked (1.7 SRM) 7.50 %
12.0 oz Cara 45 (45.0 SRM) 7.50 %
2.0 oz CaraAroma (150.0 SRM) 1.25 %
2.0 oz Roasted Barley (462.0 SRM) 1.25 %
0.50 oz Northern Brewer [9.00 %] (60 min) 18.1 IBU
0.50 oz Cascade [7.00 %] (30 min) 7.2 IBU
0.75 oz Mt. Hood [4.60 %] (10 min) 2.8 IBU
1 Pkgs European Ale (Wyeast Labs #1338)

Recipe based on 83% efficiency. Mashed at 150F/60 min.
It's not quite red. Needs to be a tad darker to be red. It was so good I think I'll leave the recipe as is for next year.
It's a malty full bodied ale with just the right amount of bitterness. I went with some cascade to Americanize it a bit.
BTW: This yeast is a real slow fermenter. Give it at least 3 weeks. I had to rack and let it go another couple weeks.
I also let this condition a bit before tapping. (brew date: 1/15, tap date: 3/15).
Update: 3/25... It's dead! Took less than 10 days!!!
 
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