I'm trying my hand at putting together an Irish red to serve the dual purpose of using up some spare ingredients I've got lying around and also get a feel for a hop I've never tried and know nothing about (sonnet - 4%AA). After tinkering in BeerSmith, I've come up with the following 5.5gal extract batch:
Grains/Extracts:
6lb Pale LME (add with 15 minutes remaining on the boil)
1lb Pale DME
1lb Crystal 80L
~1-2oz Flaked Rye
1lb Honey (flameout)
Hops:
1oz Sonnet (steep with specialty grains)
1oz Sonnet (15 min)
1oz Sonnet (10 min)
1oz Sonnet (5 min)
1oz Sonnet (flameout)
Yeast:
WLP004 Irish Ale
Beersmith tells me it should come around the upper end of the Red scale for IBUs, which is OK since I figure the heavier hop load will give me a better idea of Sonnet's profile. The SG comes in somewhere around 1.064. Anyone have any suggestions or forsee any problem with the above?
Grains/Extracts:
6lb Pale LME (add with 15 minutes remaining on the boil)
1lb Pale DME
1lb Crystal 80L
~1-2oz Flaked Rye
1lb Honey (flameout)
Hops:
1oz Sonnet (steep with specialty grains)
1oz Sonnet (15 min)
1oz Sonnet (10 min)
1oz Sonnet (5 min)
1oz Sonnet (flameout)
Yeast:
WLP004 Irish Ale
Beersmith tells me it should come around the upper end of the Red scale for IBUs, which is OK since I figure the heavier hop load will give me a better idea of Sonnet's profile. The SG comes in somewhere around 1.064. Anyone have any suggestions or forsee any problem with the above?