![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg93hSPUJzX4hmP6MB4tg_U7QHdkJxZFGNXG_GcWCN6PCPiXJaKWaR_XLiocql8yOn6leHeTerrm4gpYGIF_blAboAGerHno-C4k3jYS0Rha5hl5M_Pnp0qg_CFvM3TmSHr6nskx2EyUsM/s320/The-Irish-Wolfhound+(1).jpg)
This is a clone of a Northern Brewer recipe except I have exchanged their chocolate malt for pale chocolate.
BJCP style: 9D. Irish Red Ale
Malt bill:
6.5 lb Simpsons (Maris Otter)
0.5 lb Simpsons CaraMalt
0.25 lb Simpsons Golden Naked Oats
0.25 lb Fawcett Pale Chocolate
1 lb Honey
Hops bill:
1 oz Cluster (7% AA, Pellet) @ 60 min.
Yeast: WhiteLabs WLP004 Irish Ale
OG: 1.049
FG: 1.013
ABV: 4.8
IBU: 29
SRM: 18
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