I finally set some time aside to get another batch of beer brewed. This one’s my first stab at an Irish red ale. The recipe’s pretty simple, still an extract brew since I haven’t had time to start in on all-grain brews.
- 7 pounds of light liquid malt extract
- 1 pound 10L crystal malt
- 1/4 pound roasted barley
- 1/4 pound 80L crystal malt
- 1 1/2 oz. Goldings (4.5% AA) at the start of the boil
- 1/2 oz. Goldings (4.5% AA) 15 minutes from the end
- Wyeast 1084 Irish Ale
The steep and boil went well, but the problems started during the chilling. I didn’t get enough ice so the super duper chiller didn’t have enough cold to work with. I had to pitch way warmer than I’d like (about 86 degrees), but the fermentation cooler was running full blast so it should cool the rest of the way down quickly.