- Joined
- Feb 16, 2012
- Messages
- 3,369
- Reaction score
- 4,286
- Location
- Either in the brewery or on the road
Perfect timing on reviving this thread. Two days ago I was thinking to myself: "Self," I said to myself, "it's time you should be brewing an Irish Red Ale for St. Patrick's Day." And right on time, I came across your post to this thread from last March/April. My recollection of Windsor is that it starts slower than Nottingham, does floc quite nicely, but takes longer to clear. Both attenuate about the same (mid-70s%). Only used Windsor, maybe twice, but I've used Notty quite a bit, both Lallemand dry format and WLP-039 liquid. Of the two I prefer the Lallemand dry yeast, which is unusual since I'm a big fan of liquid yeasts.
For this year's grist I think I'll forget the Red-X since I never got the clarity I wanted or expected and think it contributed to the darker than desired final color. So, base will be Maris Otter with about 2# CaraRed and 4 oz. or less melanoidin. I'll round out the color with 1 oz. each of dehusked carafa and BlackPrinze. Hops will be Fuggles and EKG around 26 IBUs. For yeast, I've got both Windsor (Imperial A09 "Pub") and Lallemand Nottingham in the yeast bank, and will probably go with the Notty.
All this talk has got my mouth watering for corned beef and boiled potatoes. AND an Irish Red!
For this year's grist I think I'll forget the Red-X since I never got the clarity I wanted or expected and think it contributed to the darker than desired final color. So, base will be Maris Otter with about 2# CaraRed and 4 oz. or less melanoidin. I'll round out the color with 1 oz. each of dehusked carafa and BlackPrinze. Hops will be Fuggles and EKG around 26 IBUs. For yeast, I've got both Windsor (Imperial A09 "Pub") and Lallemand Nottingham in the yeast bank, and will probably go with the Notty.
All this talk has got my mouth watering for corned beef and boiled potatoes. AND an Irish Red!