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- Mar 21, 2020
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I see a couple of things.
Don't use roasted barley in your red ale or pilsner recipes. It is usually only in stouts or porters. For these lighter colored beers, stick with something like a Crystal 60.
I would use a different yeast in the Belgian. For a dry yeast , I would recommend either the Safale BE-256 or the T-58. This will match the beer closer to the flavor profile.
Thank you so muchI do think roasted barley belongs in a classic Irish Red ale. Your's does look a bit on the high side though. I'd say 2- 4% of your grain bill max.