mikebowman
Well-Known Member
Hey all, I'm looking to brew an Irish Red in the next few days, and was looking for some advice on my recipe. It's based off the Irish Red recipe in Brewing Classic Styles, with a few changes based on my equipment and what's available at my LHBS.
I'm looking for a balanced red ale, leaning slightly towards the hoppy side. Probably a single stage fermentation for 2-3 weeks, then keg. Don't have great temperature control, it'll probably ferment on the warm side.
Steeped:
3.5 oz crystal 120
3.5 oz roasted barley
4 oz crystal 30
4 kg light LME boiled - only about a 2gal boil, I don't have a big enough pot
Topped up to around 5.5-6 gal
3 oz Kent Goldings for 60 minutes
1 oz Fuggles for 10 minutes
WYeast 1084 Irish Ale Yeast
BeerSmith's giving me an estimated OG of 1.053, 23 IBUs, and 14 SRM, for around 5.2% abv
Any thoughts?
I'm looking for a balanced red ale, leaning slightly towards the hoppy side. Probably a single stage fermentation for 2-3 weeks, then keg. Don't have great temperature control, it'll probably ferment on the warm side.
Steeped:
3.5 oz crystal 120
3.5 oz roasted barley
4 oz crystal 30
4 kg light LME boiled - only about a 2gal boil, I don't have a big enough pot
Topped up to around 5.5-6 gal
3 oz Kent Goldings for 60 minutes
1 oz Fuggles for 10 minutes
WYeast 1084 Irish Ale Yeast
BeerSmith's giving me an estimated OG of 1.053, 23 IBUs, and 14 SRM, for around 5.2% abv
Any thoughts?