Recipe- Irish Red Ale

Evidently this is for a 10gal batch. It’s a little strong for the style but nonetheless won gold at the Cowtown Yeast Wranglers comp last year (2021). :slight_smile:
I’ve also attached the beersmith file.
I fermented at 18C until the krausen drops, then ramped up 1C per day to 21 and held that until fermentation was complete. Cold crashed for a day or two and then kegged.
Irish_Red_Ale.bsmx (22.6 KB)