My dark ale, just before the yeast was pitched (added).
Finished Name: Still debating...
My initial goals in designing this beer was to first, use only ingredients I had already, and second, to try and make a really dark Irish Red Ale. Beer Advocate descibes Irish Red Ales as: A bit sweet, with a lightly hopped tea-like flavor, and an even dextrinous body, Irish Red Ales are easy to please. Look for well-rounded and blanced flavors, and a pleasant toasted malt character in many examples. A drying finish is common.
Unfortunately, I think I made this one too dark. You can see in the photo how this is much more of a dark brown ale. When cleaning up my equipment after brewing, there is a red tint to everything, but I think I used too much of the Roasted Barley. We will see how this progresses.
- 4 lbs - Muntons Dried Plain Light Malt
- 1 lb - Muntons Dried Plain Dark Malt
- 1 lb - Grains: Simpson's Dark Crystal
- 1/2 lb - Grains: Simpson's Roasted Barley
- 1/4 lb - Grains: Weyermann Cara Red
- 1.0 oz - Hops: First Gold Pellets (AA 8.0%), boiling hops
- 1.0 oz - Hops: Willamette Pellets, (AA 4.8%), finishing hops
- Yeast - Wyeast Irish Red Ale Yeast
- Simmer crushed grains in 2 gallons of water at 150-160 degrees F for 30 minutes.
- Remove grains.
- Bring to boil.
- Add malt extracts and boiling hops, and return to boil.
- Boil for 60 minutes.
- Add finishing hops for last 1 minute of boil.
- Strain into 5 gallon carboy with 2 gallons of cold water.
- Top off for total of 5 gallons.
- Add yeast when cool (below 75 degrees F).
- Ferment, rack, prime with 3/4 cup corn sugar, bottle, age, drink!