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Hooligan Irish Red Ale recipe
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Batch size: 6 gallons
Efficiency: 75%
OG: 1.052
IBU: 25
SRM: 13.5
10 lb Marris Otter
8 oz Crystal 40
8 oz Crystal 120
2 oz Roasted Barley
.65 oz Challenger - 60 min
.50 oz EKG - 15 min
.50 oz EKG - 0 min
Wyeast 1084 Irish Ale yeast
Mash at 154F for 60 min
Ferment in the mid-low 60's.
Extract Option: Substitute 10lbs Marris Otter with 7.00 lbs Light Dry Extract
One thing I've noticed with this yeast is that it produces fruity esters at temperatures in the mid 60's where I thought it may produce a cleaner beer. Next time I brew this I may try to ferment really low around 60-62 or perhaps try an English strain. Either way, this is a great beer that satisfies all people of the beer drinking spectrum.
Very similar to mine. I think I just cut the 120 and added a little special roast and used a 1056.
Ya know I've thought about cutting back on the crystal and adding something like toasted malt or melanoiden. I'm starting to experiment with new yeasts in recipes I've brewed a handful of times. Maybe 1056 isn't a bad idea; I've also thought about using the 1728 scottish ale yeast.
I wash wondering what this would be like with WLP006 the bedford strain. S omething to keep in mind when the 006 is available again in the early spring.
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