Keeping with the "European Quaffer" trend that I have unconsciously been perpetuating, this next recipe is in the vein of an Irish pub style session ale. Despite not being able to find the exact ingredients for well known examples such as Smithwick's or an American version such as Killian's...this beer was crafted with authentic Euro grains and hops that, hopefully, puts LBBP right up there with the "Irish" beers we know and love.
Smicky's Red Ale - brewed on 1/16/2012 - Crisp Marris Otter: 4 lbs 2 oz - Crisp Crystal 60L: 5 oz - Crisp Crystal 77L: 2 oz - Weyermann CaraRed: 5 oz - Kent Goldings hop pellets: 3/4 oz total (0.6 @ 60 min, and .15 @ 15 min) - Safale S-04
ferment through 1/25 or 26 - then this batch is getting kegged! fermentation was steady around 67°, bloomed up to 70° for a few minutes, and should ride out in the 65° range for the duration
kegged on 1/26/12 - sample at this time was excellent. perfect balance of toasty malts and a touch of caramel sweetness. the only "bad" thing is that the color was off, as in: it isn't red. crap! already corrected this error for next time (a single ounce of de-husked carafa II is all that it should take!), but despite that...I am really looking forward to a open space in the kegerator (in like 3 weeks or so) for Smicky's "Not-So-Red"!
put on the CO2 line 2/16/12 - should be carbonated by next weekend...so of course I will need to do a quality control sample. however, I do not anticipate this being mature until early March. Only time will tell ;-)