What I am Brewing: Dark Ale #6

My dark ale, just before the yeast was pitched (added).

Temporary Name: Dark Ale #6
Finished Name: Still debating...


Comments:
My initial goals in designing this beer was to first, use only ingredients I had already, and second, to try and make a really dark Irish Red Ale. Beer Advocate descibes Irish Red Ales as: A bit sweet, with a lightly hopped tea-like flavor, and an even dextrinous body, Irish Red Ales are easy to please. Look for well-rounded and blanced flavors, and a pleasant toasted malt character in many examples. A drying finish is common.

Unfortunately, I think I made this one too dark. You can see in the photo how this is much more of a dark brown ale. When cleaning up my equipment after brewing, there is a red tint to everything, but I think I used too much of the Roasted Barley. We will see how this progresses.

Ingredients:

• 4 lbs - Muntons Dried Plain Light Malt
• 1 lb - Muntons Dried Plain Dark Malt
• 1 lb - Grains: Simpson's Dark Crystal
• 1/2 lb - Grains: Simpson's Roasted Barley
• 1/4 lb - Grains: Weyermann Cara Red
• 1.0 oz - Hops: First Gold Pellets (AA 8.0%), boiling hops
• 1.0 oz - Hops: Willamette Pellets, (AA 4.8%), finishing hops
• Yeast - Wyeast Irish Red Ale Yeast

Method:

• Simmer crushed grains in 2 gallons of water at 150-160 degrees F for 30 minutes.
• Remove grains.
• Bring to boil.
• Add malt extracts and boiling hops, and return to boil.
• Boil for 60 minutes.
• Add finishing hops for last 1 minute of boil.
• Strain into 5 gallon carboy with 2 gallons of cold water.
• Top off for total of 5 gallons.
• Add yeast when cool (below 75 degrees F).
• Ferment, rack, prime with 3/4 cup corn sugar, bottle, age, drink!