Been brewing for about 5 years, 3.5years all-grain. I tend to not brew the same recipies multiple times (exceptions = cream ale and IPA).
This is my second go around at a red ale. I'm looking for something that has a nice malty backbone and is a deep red color (~15SRM?). I love those reds that have a malty, almost raisin-y finish to them, but with a balancing amount of hop bitterness. That is why I'm leaning towards American Red rather than Irish for the hops.
Here is my crack at it:
8.5# US 2 row
1# Munich Malt 10L
12oz Crystal 120
8oz Melanoidin Malt
4oz Special B
1# Honey (not Honey Malt) just for ABV boost
1oz Cascade (5.5%) @ FWH
1oz Cascade (5.5%) @ 20min
WLP080 Cake from Cream of Three Crops currently in Primary (I will not use the entire cake, more like 1/2 depending on what I calculate as an appropriate pitch...)
I know that using another yeast like Denny's Favorite (Wyeast 1450 - that I have on hand) may be better suited to the malty backbone, but I really am interested in what this clean yeast, fermented at ~58-60, can do for me.
Let me know what you think! Any hop changes? Dry hop? Flameout?... Not sure about my hop choice and I have a freezer full of US and a bit of Nobles.