What do you think of this Irish reddish recipe?

[JONNYROTTEN]

I never used special B but the raison seems like it might be good. Its about 15% specialty grain. I was going to go MO but with all the specialty grain I'm debating on using 2 row to balance out the biscuit? THe special roast is supposed to have a sourdough tartness. I get no tartness from chewing on some grain but plenty of sourdough. I Kind of want some tart. Looking for an Irish Redish with a little "more"

11# MO/ 2 row
8 oz special roast
8 oz C60
6 oz C120
4 oz special B
2.5 oz chocolate malt
2.5 roasted barley

Using 04 yeast because I have it
Not to concerned about hops but going Fuggles and maybe something else on the low IBU side... 1.065 6.3%

 

[SoCal-Doug]

Taste is subjective and everyone is different. I don't know what you are trying to achieve but i'll assume a reddish amberish malt forward brew...

Personally, I would lose the chocolate and roasted malt. Consider Melanoidin. It's similar to a 30-ish crystal, turns out very red (if red is what you want) and does not have the dark-roast-bite. Slightly different flavor profile than typical crystals.

A dash of special roast is be fine if you are looking for a darker hue. Consider Biscuit also if you like the sourdough type flavors (especially Chateau), but again, i'm not sure of your goal. Lots of fun options

If you are worried about MO overload, split it with some nice 2-row. I don't think MO is that "intense" at all, just a bit more well rounded than regular base malts. You may even want to read up on Vienna and/or Munich to share some of the original MO quantity. It all depends on what you want to shine through.

I am a Special B fan though, it adds an interesting complexity and flavor. A few ounces in a malt-forward brew I normally enjoy.