Brewed a nice 'super malty thick wintery red ale' the other week.. It was a bit of an attempt to use up grains and hops that had worked their way to the back of the grain bin/freezer over the last year, and something that goes well with cold autumn nights. The grain bill was something like this: Pale Malt 3.5kg Carared 500g Crystal 110 150g caramalt 100g roasted barley 30g Some would say that that is *way* too much modified malt.. but I tried to balance it with a bunch of hop bitterness to counteract the expected residual sweetness even with a background of lower alcohol (due to the higher mash temperature not permitting full conversion of the pale malt due to the heat inactivating the B amylases somewhat). Mash 69C for 1hr Batch sparge Approx 27L boil, to 20L final vol (using 4.8kW of heating elements for a hardcore boil). (hop additions from my sketchy memory) 50g POR @ 1hr (~AA 5.6%) 40g fuggles @ 20 min (~AA 5.5%) 30g EKG @ 10 mins 5g Koppafloc @ 10 min 20g fuggles @ 0 min 20g EKG @ 0 min I didn't trust those alpha acid estimates because the hops had been sitting in a frost free freezer for who-knows-how-long. So I used a bunch more. Just used a sachet of US05 because it was there. Fermented for 1 week @ 18°C ± 0.5°C, then lagered for 2 weeks @ 1°C ± 0.5°C (would've been shorter but life got too busy), then filtered through a 1 µm pleated filter, and force carbonated using the high pressure rocking method with a final of 12PSI (approx 1.8 vol CO2), and serving at 8PSI. Anyway, it's nice drinking.. good thick head. Very scottish/british aroma and thickness. Very malty, and I think the bitterness is acceptable. It could have done with a touch more bitterness, and a lower mash temp in hindsight to up the alcohol content. This shit would be great through my beer engine... hmmmm.