imported from old blog, originally posted February 2010

Brewed a Red Ale today, the two main styles of red ales are usually referred to as either Irish or American.  We brewed this one to neither style or type exactly.  First, we used Munich malted barley as our base malt - this will give a maltier, richer flavor to the beer than the more traditional two-row or maris otter malted barley.  Secondly, we used english hops, specifically East Kent Goldings for all three hop additions (bittering, flavoring and aroma).  This will be more bitter and hoppier than an Irish Red, around 30 international bittering units.  We will also dry hop the beer when it is done fermenting, with more East Kent Goldings to give it even more aroma.  Finally, we used a scottish variety of yeast, Edinburgh from White Labs, which will not attenuate or dry out the beer as much as most American style red ales.  We're fermenting it at 67-68 degrees.  Now we wait!