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I have a good rickards red recipe, just wondering what a good yeast would be to use.
The recipe looks like this:
8 lbs- 2-Row
.75 lbs- Crystal (60 L)
1 lb-Munich
2 oz.-Roasted Barley
.5 lb-Cara Pils

1 oz- East Kent Goldings(60 minutes)
.5 oz- East Kent Goldings (10 minutes)

i'd probably go with nottingham on that one.

let me know how it turns out.

I got the nottingham yeast thanks. Also I will let you know how it makes out. Going to be my first AG so should be interesting.

I love reds, so if it's good I might do this as a first AG also. Good Brewing.

So, how's this progressing? Would like to hear.

It is in the carboy looks great so far smells good. Going to leave it for another week and then bottle will keep you updated.

What was you OG with that grain bill?

So, how did this turn out? What were your OG and FG?

howd this turn out?

It turned out good completely forgot about this thread. My buddy took the entire batch of me I had two bottles of it and thought it was very close to the real thing. Very happy with the outcome.

homebrewcrew wrote:It turned out good completely forgot about this thread. My buddy took the entire batch of me I had two bottles of it and thought it was very close to the real thing. Very happy with the outcome.

nice.

Sorry for trolling and reviving this thread.. Just wondering if you could provide any more detail on the process of brewing this recipe. Specifically, I was wondering about Mash temps, mash time, sparge temps, and boil time although I'm assuming it was 60min. Any other info would be helpful thanks!

I just did this one, BIAB, 75 minute mash at 152, 10 minute mash out at 168 degrees. Did a 90 minute boil.