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.