Hello, fellow beer heads! I'm a long time lurker and finally decided to post. I am on my 7th batch or so and I am getting the urge to step out of style confinements, although this may just be a style I'm not aware of. I want to do a hybrid between a Boddington clone and an Irish red ale. Please give me your observations, advice, experience and criticisms!
The recipe I have come up with is a partial mash with lots of specialty grains. Below I have listed the grain bill according to each style. These styles overlap greatly in the bill so I will only list it once in the first style and list the remaining unique grains in the second style. The lists will obviously be combined to create the hybrid recipe.
Boddington
Light DME..................5 lbs
2 row malt.................1 lbs
Cara-Pil Dex...............1/2 lbs
Crystal 60L US............1/2 lbs
Flaked Oats................1/2 lbs
Flaked Wheat..............1/2 lbs
Brown Sugar...............1/2 lbs
Irish Red Ale
Chocolate Malt............1/4 lbs
dark roasted barley......1/4 lbs
Vienna Malt................1/4 lbs
Yeast - WLP004 (Irish Ale)(1L starter w/ 1 cup light DME and yeast nutrient, hand swirled every few hours for about 36 hours)
Hops - Cascade (60 min)
Willamette (10 min)
Adjuncts - Whirfloc
Gelatin (if necessary)
Notes: I do a 3 gallon boil and add water to make 5 gallons. Temp controlled fridge at 68F for 4 weeks, no secondary. Kegged.
The recipe I have come up with is a partial mash with lots of specialty grains. Below I have listed the grain bill according to each style. These styles overlap greatly in the bill so I will only list it once in the first style and list the remaining unique grains in the second style. The lists will obviously be combined to create the hybrid recipe.
Boddington
Light DME..................5 lbs
2 row malt.................1 lbs
Cara-Pil Dex...............1/2 lbs
Crystal 60L US............1/2 lbs
Flaked Oats................1/2 lbs
Flaked Wheat..............1/2 lbs
Brown Sugar...............1/2 lbs
Irish Red Ale
Chocolate Malt............1/4 lbs
dark roasted barley......1/4 lbs
Vienna Malt................1/4 lbs
Yeast - WLP004 (Irish Ale)(1L starter w/ 1 cup light DME and yeast nutrient, hand swirled every few hours for about 36 hours)
Hops - Cascade (60 min)
Willamette (10 min)
Adjuncts - Whirfloc
Gelatin (if necessary)
Notes: I do a 3 gallon boil and add water to make 5 gallons. Temp controlled fridge at 68F for 4 weeks, no secondary. Kegged.