Roast Beast
By: Beau BurkeStyle: Irish Red Ale
OG: 1.05
FG: 1.013
Recipe Type: Extract
"Irish Red Ale" is as close as I can get to classifying Roast Beast. I have a feeling if I entered it in a BJCP event however, I probably wouldn't get many points. It's a weird beer based on crazy experimentation.
Roast Beast is surprisingly fruity, thanks to warm fermentation with Safale-04. Under that though is the strange, back-of-the-tongue bitterness I associate with red ales. It's rich, with a smooth mouthfeel, and has a pleasingly dark red color. While I can't say it works completely, it was fun coming up with the recipe. Even better, it continues to improve with age. I probably won't make it again, but I won't ever consider it a failure.
Roast Beast is surprisingly fruity, thanks to warm fermentation with Safale-04. Under that though is the strange, back-of-the-tongue bitterness I associate with red ales. It's rich, with a smooth mouthfeel, and has a pleasingly dark red color. While I can't say it works completely, it was fun coming up with the recipe. Even better, it continues to improve with age. I probably won't make it again, but I won't ever consider it a failure.
Ingredients
- 7 lb Amber Liquid Malt Extract.
- 1 lb 40L Caramel Malt
- 1/4 lb Chocolate Malt
- 1/2 lb Toasted Organic 2-row malt
- 2 oz Whole Columbus
- 1 oz Whole Fuggles
- Safale-04
Procedure
- Spread Organic 2-row in one layer on a cookie sheet and toast in a 350F over for 10 minutes.
- Crush toasted grain.
- Steep all grain in 155F water for 30 minutes.
- Boil LME with 1 oz Columbus for 60 minutes.
- At 30 minutes remaining, add 1/2 oz Columbus and 1/2 oz Fuggles.
- At 10 minutes remaining, add 1/2 oz Columbus and 1/2 oz Fuggles.
- Sparge into fermenter and top off to 5 gallons with cold water
Ferment
- Pitched dry yeast straight into wort at around 70F.
- Oxygenated with pure O2 for 2 minutes.
- Kegged directly from primary after 1 week.
Notes
- Fermentation was FAST with S-04. Completely done in under 7 days.
- Very estery, despite relatively cool fermentation (definitely at or below 70F).
- Yeast dropped out like crazy after 7 days, too. I probably won\'t use this yeast again.