Our Irish Red Ale has a deep-amber, light-copper appearance from crystal and black malts included in the recipe. The malt focus gives this beer caramel, toffee and toasty notes and a slight dry, roasted-grain finish. The hops provide a moderate level of bitterness. Overall, this is an interesting beer that is a pleasure to produce and appreciate.
The yeast used is an 11g pack of Nottingham ale yeast.
Ideally, ferment at 73°F/23°C for 4 days, after which time the S.G. should be close to 1.011.
