Test Irish Red Brew Session

Brewing an Irish Red for the float trip, new recipe, looking for a bit more body and color and this is what I settled on. Mash around 152. Mash temps were rock solid at 152.2, preboil gravity 1.045, very close to post boil target of 1.054 before I add the sugar during the boil. The last two brews, my extraction has really been higher than usual, I've been using a different base malt from More Beer, Viking Pilsner Zero, so maybe that's the difference? I ended up with an O.G. of 1.060, so the beer is going to be stronger than style. Anyway, wort tastes good, I like the color, and I'm kicking off fermentation with Nottingham at 63F. This fermentation started within about 6 hours of pitching and took off like a rocket, it's likely to be finished in less than a week. Even so, I'll let the yeast clean up and the beer to clear before bottling. I took a gravity reading today 03/27/25 and the beer is at 1.010, but tastes a little more bitter to me than I expected, could be just young, but I hope it improves in the next week or so until I bottle it. I took another sample today, 04/03/25 and the beer tastes much better to me, not perfect but seems to be headed in the right direction, F.G. still at 1.010, I'll let this clear a bit more then bottle. Bottled 04/12/25, ended up with 57 bottles of clear Irish Red, sample tasted good, seems like it rounded out with a little time.