one of three I found online - seemed the most promising place to start - some mods already needed to hit a style, but this is already big, red and bitter
Fermentables
10% - Maris Otter Pale - UK
1
38
3
Steep
20% - Crystal 60L - CA
2
34
60
Steep
36% - Liquid Malt Extract - Light - US
3.5
35
4
Extract
34% - Liquid Malt Extract - Amber - US
3.3
35
10
Extract
Hops
Chinook
0.5
Pellet
Boil
60 min(s)
12.2
20.5
Cascade
2
Pellet
Boil
60 min(s)
7.6
51.2
Crystal
1
Pellet
Boil
10 min(s)
3.5
4.3
Cascade
1
Pellet
DryHop
3 day(s)
7.6
0.0
Yeast
Wyeast American Ale 1056
75%
Other Stuff
Whirlfloc Tablet
1
each
Boil
Mash Steps
No mash steps in this recipe
Special Instructions
1.mash/steep grains at 154 for 60 min
2.boil for 60 min, add LME at 15 min
3.ferment at 19 C
4.dry hop with Cascade with 3 days left in 2 week fermentation
Better than bottle, but still a bit of the yeast coming through. Also tasting the thin alcohol notes rather than a sweet roundness. I think the yeast went too far for this style, perhaps too warm on the ferment.
Bottles tasted after 10 days. Not as sweet or bitter as original, has the high alcohol, yeasty thinness of many homebrews. Deep red and slightly "plumby/raiseny".
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https://brewgr.com/Media/img/mug/16_d.jpg
https://brewgr.com/Media/img/mug/16_t.jpg
