Red ale suggestions

[parkerhd36]

My wife is wanting me to brew a sweeter really malty red ale. Any favorites or suggestions that i should take a look at?

 

[BeerLogic]

I've made several beers with:

5 lbs. Marris Otter
5 lbs. 10L Munich
1 lb. 80L Crystal

as a base. Comes out bright red, extremely malty, caramel-y, and delicious. Hop as desired and ferment with either an American or English ale yeast. I like Styrian Goldings at ~40 IBUs and Wyeast Irish Ale. If you like it sweeter, cut back on the hops and mash hot.

 

[booherbg]

Feeling a bit imperial? Check out John's Red https://www.homebrewtalk.com/f74/johns-red-english-barleywine-97485/

 

[booherbg]

I've made several beers with:

5 lbs. Marris Otter
5 lbs. 10L Munich
1 lb. 80l Crystal

as a base. Comes out bright red, extremely malty, caramel-y, and delicious. Hop as desired and ferment with either an American or English ale yeast. I like Styrian Goldings at ~40 IBUs and Wyeast Irish Ale. If you like it sweeter, cut back on the hops and mash hot.

that sounds delicious, thanks for sharing.

 

[BeerLogic]

One of my more interesting experiments I've done with this base was to hop it to about ~65 IBUs with Nelson Sauvin and ferment really dry with the Westmalle yeast. One of the most unusual and tasty beers I've made.

 

[parkerhd36]

I was thinking about trying some sort of belgian style yeast .... So you liked the westmalle yeast in it?

 

[BeerLogic]

Yeah, the Westmalle was really good, but that version was geared more toward fruit, spice, and hops than malty-ness. I was trying to do a pseudo-clone of Brewery Vivant's Big Red Coq Belgian red IPA. If you want something sweet and malty I would go for an English strain, or maybe an Irish or Scottish ale strain. I think it would also be fantastic with the Anchor yeast if you can ferment at < 65. You could hop it with Northern Brewer and it would be kind of like a red steam beer. Yum.