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Well, here you go guys. A malty bomby red ale just the way you like 'em

Wyeast 1272 ferment @ 16 C

OG - 13.3 P / 1.054
IBU ~ 16
Colour - 12.5 SRM
Mash @ 66 c

Grist bill:
81.3 % 2-row (CMC)
8.9 % light Munich (CMC)
4.5 % Crystal 150 (Bairds dark)
2.2 % Carastan
2.2 % Kiln Amber
0.7 % Chocolate (Bairds)

Hop schedule:
Warrior: 9 IBUs duration of boil
Tettnanger: 7 IBUs last 30 minutes

Is this to be a RB regular?

edit: nevermind

mr x wrote:Is this to be a RB regular?

Naw I don't think so, just posting it up after I saw some fellas looking for a malty red recipe. I'm still up in the air as to whether I should brew a malty Red or Brown at RB, I should have one malt-bomb in the line-up I guess

Holy christ, you better have something mellow in there. The regular clientele will start to look like heroin addicts gone cold turkey....

mr x wrote:Holy christ, you better have something mellow in there. The regular clientele will start to look like heroin addicts gone cold turkey....

IMHO, I would go for the brown. When I think of a red ale, I think more along the lines for a clean Irish Red ale, not a yummy sweet malt bomb. But then again, maybe that is my Porter preference coming thru.

JLC

ajcarp wrote:IMHO, I would go for the brown. When I think of a red ale, I think more along the lines for a clean Irish Red ale, not a yummy sweet malt bomb. But then again, maybe that is my Porter preference coming thru.

JLC

You muthafucka.

That would be me

JLC

LOL

Seriously though thanks for the input. I agree with you on the malty character of a brown, but I'm torn between that and a red as more beginner-type beers instead of just the wheat. I prefer to make something more like a west coast red but maltier with a hop-forward finish. People love the flavour of hops without the bitterness but personally I love brown ale. It's a conundrum!

NASH wrote:LOL

Seriously though thanks for the input. I agree with you on the malty character of a brown, but I'm torn between that and a red as more beginner-type beers instead of just the wheat. I prefer to make something more like a west coast red but maltier with a hop-forward finish. People love the flavour of hops without the bitterness but personally I love brown ale. It's a conundrum!

I like the idea of a Red malt-bomb exactly because people tend to think of Reds (if they think of anything remotely distinctive at all)) as a "clean Irish Red ale".

otoh, I like a good brown, too... My first introduction to anything but Carling/Molson/Labatt's was Newcastle Brown - on tap, in the UK. These days it seems tame and boring, but it got me started on my road to ruin.

Seems like your tastebuds maybe a bit more refined than mine. I'll have to see what I can do about that.