Wrathchild
Well-Known Member
- Joined
- Apr 11, 2021
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I'm a year into brewing and I tried my hand at an Irish red beer. I used all grain 10 lbs of marris otter, 2lbs briess bondland Munich, 1lb of briess crystal 60L, and 2.75 oz of roasted barley. Made a 5 gallon batch starting with 8 gallons full volume biab. 2 oz of East kent goldings for hops.I pitched with lallemand Nottingham dry ale yeast. OG was high at 1.074 and FG was 1.008. I fermented at 60-64 degrees and its been bottled for a month now. Its not a bad flavor if it didn't ha e so much sweet to it. Seems like its getting sweeter with age. Anyone have any input on why it would be so sweet? Thanks