Thinking about brewing up an Irish Red in a few weeks. Here's my stab at it. I'm using Wyeast 1338 which is low attenuating thus, I'll mash at 150°F . I would like it to be malty but not too roasty. LMK your thoughts...
Mead Lane Irish Red
OG: 1.056
IBU: 27.1
SRM: 13.8
5 lbs 12.0 oz Pale Malt, Maris Otter (3.0 SRM) 57.50 %
3 lbs Vienna Malt (Weyermann) (3.0 SRM) 30.00 %
9.0 oz CaraVienne (Weyermann) (20.0 SRM) 5.63 %
8.0 oz Wheat Malt, Dark (Weyermann) (7.0 SRM) 5.00 %
3.0 oz Roasted Barley (462.0 SRM) 1.88 %
1.00 oz Styrian Goldings [3.00 %] (70 min) (First Wort Hop) 10.9 IBU
0.50 oz Fuggles [5.20 %] (60 min) 10.5 IBU
0.50 oz Challenger [5.60 %] (30 min) 5.8 IBU
1 Pkgs European Ale (Wyeast Labs #1338)