Quoted:Maybe Ale, maybe Lager. IDK yet what yeast cake I'm going to pitch it on.
I can rack the ESB off of it's yeast and use that and not tie up my lager fermentation fridge since I want to brew another lager this week and I really only have room for one fermenter at a time in it.
8 lbs Maris Otter
1 lb flaked maize. (I want to lighten the body a bit)
3 oz Roasted Barley
8 oz crystal/caramel 40
4 oz Crystal/caramel 80
2 oz melanoidin malt
1.5 oz EKG hops for 60 min.
This is the beer that I was going to try the Red-X malt in for color, but decided it would be super malty after reading up on it.
Mostly because I hate roasted barley. So you can guess that I'm not a stout drinker. Chilling now. Hit where I wanted, a 1.050 beer. Wort tastes good, so not the burnt roasted barley that I hate. I'm not sure I get the exact red color I'm shooting for. That will have to wait for the glass.
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Oh man - I'm just the opposite! I can't get enough of the malty stout beers and they are mostly what I brew when I'm not brewing dopplebock.
Although for the first time in a long time I just bought (and received) an all grain kit beer from Northern Brewer, it's called 'Megalodon Imperial Red Ale'.
I put the ingredients into Beersmith and here's what it spit out:
I'm not sure how it's going to turn out but I'm going to give it a try (it just looked interesting).
O.G: 1.090 READY: 6 WEEKS
Suggested fermentation schedule:
2 weeks primary, 2 weeks secondary,
2 weeks conditioning
MASH INGREDIENTS
10 lbs Rahr 2-row
5 lbs German Munich Malt
0.5 lbs Briess Crystal 40
0.5 lbs English Medium Crystal
0.25 lbs English Extra Dark Crystal
0.25 lbs Special B
BOIL ADDITIONS & TIMES
2 oz Centennial (60 min)
1 oz Centennial (20 min)
1 oz Cascade (20 min)
1 oz Centennial (10 min)
1 oz Cascade (10 min)
1.5 lbs Corn Sugar (0 min, at flame out) --->
I may or may not play with this additionWhite Labs WLP001 California Ale. Optimum
temp: 68-73 F