The Grand Crew’s Beer Series Part II

I was planning on posting earlier in the week; however, I was tied down by a Global Public Policy conference in Singapore.  And to avoid any further delay I’m typing right now from my hotel room in Bali.  So this will be a quickie but a goodie.  BTW if I’ve made any of you jealous by my prior comments, then good I’ve met my objective, haha.  Sorry to gloat but this past week has been a much needed breather from the hustle and bustle of Paris.

Anyways, without further ado here’s Marshall’s recipe numero dos:

“Okay, this one is my own.  Irish Red is a bit heavy during the hot months in Texas, so I wanted to come up with something lighter, but with a similar flavor profile as the Red.  I called this the Light Red.  Good malt flavor, low-to-moderate hopping.  About as big a post lawn mow beer as one should consider.  This would probably be considered an ESB (Extra Special Bitter), but it’s my recipe, so it’s a light red.

BTW, I titled my brewery “The Pogue Mahone Brewery”  Pogue Mahone is Gaelic for “kiss my ass”.  I’ll try to find a copy of my logo.

Anyway, a good warm weather beer that I’m proud of:

6# light extract
1 oz Northern (bittering 60 min)
1.5 oz Cascade (finishing 5 min)
2 oz. Special B
2 oz. Aromatic
2 oz. Caramunich III
1 tsp Irish moss.

Yeast:  Good old WLP004.  Nice, clean but soft profile.”

Refer back to Part I for some additional beer references.

Cheers!