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As the Fall season approaches here in the Northeastern United States it brings with it the shorter days and cooler temperatures that signal the end of summer. In a few weeks the leaves of the deciduous trees in my neighborhood will start to change color. The same green leaves that provided...
I had an Irish red at a festival this summer that was delicious and had a beautiful red color. I talked to the brewer a bit and he was one of these guys who talks a mile a minute in 5 directions at once :D So it was hard to decipher a recipe or even proportions from the steady stream of chatter...
This is the first recipe i've put together, and i'm interested what you think about it, and I really need some advice!
So, I'm trying to make a stout, all grain with a 5 gallon batch size, BIAB
10lbs Pale Malt
1lbs Carafa 3
1lbs Chocholate malt
I thought I would try brewing an Irish Red Ale with 21% Rye.
Full details and recipe are available on my website: https://brewingaroundtherealm.com/brewing-an-irish-inspired-red-rye-ale-tormunds-finest-ale/
I'll report back with a review once it's ready in about a month.
Title says it all really. Are crystal and dark malts subbed in a linear fashion?
Is 1kg 20SRM = 2KG 10SRM?
Or is it just with the roasted barley where I have to be extra careful? Is there any guidelines on this (especially for roasted barley)?
Recently, I've been getting into darker beers and I'm having a hard time figuring out what each of these black malts do. From what I've brewed so far, I think Chocolate malt and Carafa I & II are more or less the same thing. Carafa III and Roasted barley seem to be similar. I haven't used...