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Wonder Bread Red

This was originally an attempt to re-create Killian's with a more toasty, malty flavor. It turned out a little different, but with great results and a surprising flavor.

Brewer: Wayne Email: -
Beer: Wonder Bread Red Style: English Mild
Type: Partial mash Size: 5.0 gallons
Color:
19 HCU (~11 SRM)
Bitterness: 11 IBU
OG: 1.060 FG: 1.019
Alcohol: 5.3% v/v (4.2% w/w)
Water: Good ol' tap water
Mix gelatin finings in 1 cup cold water and refrigerate for 1 hour. Add to the boil water with gypsum powder.
Grain: 8 oz. American victory
1 lb. Belgian biscuit
8 oz. American crystal 40L
8 oz. Dextrine malt (Cara-Pils)
8 oz. Rolled oats
Mash: 75% efficiency
Mashed at 155°F for 60 minutes
Sparged with 175°F water
Boil: 60 minutes SG 1.101 3.0 gallons
5 lb. Light dry malt extract
Add Irish moss with 15 minutes remaining in boil
Hops: 0.25 oz. Kent Goldings (5% AA, 60 min.)
0.25 oz. Kent Goldings (5% AA, 45 min.)
0.5 oz. Kent Goldings (5% AA, 30 min.)
0.25 oz. Kent Goldings (5% AA, 15 min.)
0.25 oz. Kent Goldings (aroma)
Yeast: 11g Windsor dry ale yeast
Log: Fermented at 75°F for 8 days
Carbonation: Bottled with priming sugar
Cold condition for at least 2 weeks (I cheated and had one after 4 days, but still tasted goooood)
Tasting: I was going for a Killian's with a different sort of flavor. The color was a little bit lighter than I'd wanted, but still has a beautiful reddish hue. I'm pleasantly surprised with the flavor and clarity. Smooth malty flavor with just the right balance of hop flavor, and the aftertaste is just like home-baked bread...I am not kidding. And it's just light enough to not be too filling. Not exactly what I was going for, but definitely good enough to post on here.

Recipe posted 07/22/07.