So, I wanted to get some feedback and suggestions on my first Irish Red. Let me know what you think and I welcome suggestions.
10 lb 2-Row (thinking of going with Marris Otter over American)
1 lb Munich 10L
8oz Caramel 40L
4oz Caramel 120L
2oz Carafa II Special
90 Minute Boil
1.5oz Willamette hops @ 60 min
.5 oz Williamette hops @ 5 min
With 75% Efficiency, that puts me at 1.051OG and 25 IBUs (boiling all the wort, using average AA's for the hops - we'll see what the actual AA is from the LHBS when I pick up ingredients. I'll adjust the bittering addition to keep the BU:OG ratio at ~.5)
I'll dough in at 125 for 20 min at 1:1 water:grain, then use an infusion mash to 153-154 for 60 min, and mashout to 168 for 15 minutes.
Ferment at about 65 degrees in the primary for 2-3 weeks, then rack to the secondary and lager for 4 weeks. I'll be serving from a tap-a-draft for most of it, and bottling any remainder.
Yeast will most likely be the White Labs 004 Irish Ale yeast, pitched from a starter.
My intent is to create a nice, quaffable, malty drink with a good foamy head. I want to keep the toastiness down, but have a nice, dry finish. Thoughs?
10 lb 2-Row (thinking of going with Marris Otter over American)
1 lb Munich 10L
8oz Caramel 40L
4oz Caramel 120L
2oz Carafa II Special
90 Minute Boil
1.5oz Willamette hops @ 60 min
.5 oz Williamette hops @ 5 min
With 75% Efficiency, that puts me at 1.051OG and 25 IBUs (boiling all the wort, using average AA's for the hops - we'll see what the actual AA is from the LHBS when I pick up ingredients. I'll adjust the bittering addition to keep the BU:OG ratio at ~.5)
I'll dough in at 125 for 20 min at 1:1 water:grain, then use an infusion mash to 153-154 for 60 min, and mashout to 168 for 15 minutes.
Ferment at about 65 degrees in the primary for 2-3 weeks, then rack to the secondary and lager for 4 weeks. I'll be serving from a tap-a-draft for most of it, and bottling any remainder.
Yeast will most likely be the White Labs 004 Irish Ale yeast, pitched from a starter.
My intent is to create a nice, quaffable, malty drink with a good foamy head. I want to keep the toastiness down, but have a nice, dry finish. Thoughs?