I brewed Endicott Red for two purposes: I wanted to brew an Irish Red for St. Patrick’s Day while feeling nostalgic about drinking mass-marketed lager at a chain restaurant. Drinking the beer as it conditioned in the bottle was in interesting demonstration as to the effects of carbonation on a beer.
The beer was designed to be light to medium-light in body. To work around my yeast’s modest attenuation I added extra priming sugar so the higher carbonation would give the beer the body I was looking for.
The beer has a nice grainy malt aroma. I made Jennie taste the beer with me and she got a hint of citrus. The beer pours dark copper with a moderate foamy white head that persists decently enough. Medium bodied with medium-high carbonation, the beer has a nice clean finish.
The flavor is mostly grainy and doughy base malt, with a touch of raisin. There is a slight acidity which I attribute the citrus aroma Jennie was getting to. I may have added a little too much lactic acid to my mash, or it could just be the carbonation.
I want to brew this beer again next year, but with an ale yeast as a true Irish red. I may even reduce the color and/or amount of caramel malt. The next time I brew an amber lager I will certainly use a lighter base malt to lighten the malt flavor.
The beer is perfectly enjoyable. My best friend who isn’t a craft beer drinker absolutely loved the beer. He dislikes hop bitterness and hop flavor, and this had little to none of both. When he stopped by to visit, I sent him home with a six pack. That’s enough for me to call this batch a success.
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