All Grain Yeast:
Wyeast 1728 - Scottish Ale Yeast Starter:
Wyeast package Batch Size (Gallons):
6 Original Gravity:
9.0% potantial Final Gravity:
3.2% potential Boiling Time (Minutes):
60 min Color:
Red Primary Fermentation (# of Days & Temp):
11 days Secondary Fermentation (# of Days & Temp):
20 days Tasting Notes:
Malt profile tastes like Killians Irish Red, has great hops aroma, but not too bitter
10 lbs Marris Otter
2 lb Carared
1 lb flaked barley
8 oz Carastan
8 oz medium crystal 40 L
1 oz chocolate malt 625 L
1 oz Fuggles, 60 minutes 4.2 alpha, 2.5 beta
1 oz Fuggles, 30 minutes 4.2 alpha, 2.5 beta
1 oz Fuggles, 15 minutes 4.2 alpha, 2.5 beta
1 oz Fuggles, 5 minutes 4.2 alpha, 2.5 beta
Mashed grains at 153 degrees for 90 minutes. Total boil time was 60 minutes with the hop schedule above and 1 tsp of Irish moss at 15 minutes before the end of the boil. Primary fermentation volume was 6 gallons.
HERE'S THE TRICK! Racked into two 3-gallon secondary carboys. In one, I dry hopped with 1 oz Fuggles leaf hops. In the other, 3 oz of Willamette pellets. This link
shows the two carboys and discusses an issue I thought I was having (cold crashing DID fix the perceived cloudiness).
The beer was AMAZING! It had the malt profile of Killians Irish Red but with hops. It had a great hop aroma and flavor, but was NOT too bitter! Some friends said it was the best homebrew they had ever had.
The two pictures show the great red color. The Fuggles one (left) is cloudy only because the sediment found its way into the pour. The beer cleared up nicely. The Willamette one (right) has a much more pronounced hop aroma and flavor.
I am making it again.