That’s almost my exact grain bill, down to the blended crystals. Guess I’m doing something right! I throw in .75lbs of Munich to bump the maltiness (personal preference), and target 14 SRM. Color can be very frustrating because of the big ranges stated for roasted barley, so sometimes I cheat and use Carafa III, which tends to be more precise. Nailing a truly red color in beer is very satisfying. Looking forward to English IPA. It’s a style I’d love to brew, but haven’t yet.
Fantastic recipe -Have just had my 2nd taster of this brew at 3 months and its magnificent. Very complex flavours with lots of that traditional European flavours coming thru. Really needed the extra time to really develop. Great work , keep them coming ---Thank you for the outstanding videos
Thanks for the video and the analysis. Helps a lot to tune a recipe I am working on. My aim is to clone a Kilkenny. Was thinking about using 100-200 gram lactose to imitate the nitrogen effect. Oh and that is in a 50 liter batch btw. What do you think?
Thanks for the recipe. Any reason you chose to use EKG instead of Fuggle for aroma? Fuggle is equally common and if you add the sibling Willamette to the mix I would have thought Fuggle got the nod here.
Thank you very much. A great video, as always. Please keep them coming
That’s almost my exact grain bill, down to the blended crystals. Guess I’m doing something right! I throw in .75lbs of Munich to bump the maltiness (personal preference), and target 14 SRM. Color can be very frustrating because of the big ranges stated for roasted barley, so sometimes I cheat and use Carafa III, which tends to be more precise. Nailing a truly red color in beer is very satisfying.
Looking forward to English IPA. It’s a style I’d love to brew, but haven’t yet.
great video , as per normal -well done -keep them coming
Fantastic recipe -Have just had my 2nd taster of this brew at 3 months and its magnificent. Very complex flavours with lots of that traditional European flavours coming thru. Really needed the extra time to really develop. Great work , keep them coming ---Thank you for the outstanding videos
Glad you enjoy it!
@@MeanBrews As a beer it should be no more than 33 IBU and copper red to a deep mahogany brown
@@MeanBrews most commerically brewed examples here in Ireland are 21SRM to 30SRM.
Not sure if it's just me but the link is for the previous recipe
Fixed! Thanks for pointing that out
Thanks for the video and the analysis. Helps a lot to tune a recipe I am working on. My aim is to clone a Kilkenny. Was thinking about using 100-200 gram lactose to imitate the nitrogen effect. Oh and that is in a 50 liter batch btw. What do you think?
Would be to sweet. Best bet would be more flaked barley, lower carbonation.
Thanks for the recipe. Any reason you chose to use EKG instead of Fuggle for aroma? Fuggle is equally common and if you add the sibling Willamette to the mix I would have thought Fuggle got the nod here.
They were close but I prefer ekg. Some people hate fuggles
Would you recommend to cold mash or add roasted grain on recirculation for 15 mins?
That could help but I'd not necessary
Where are you pulling the recipes from?
Many sources.