Munich Red Ale

I was initially going to use the WY1332 I saved from my previous bitter recipe, but I am as yet uncertain as to whether or not I like it enough to use in another beer. The bitter is a bit young which may explain why I am less than thrilled with it at present, so I will consider using it further down the line if the beer improves. As it stands, the beer is indistinct, with low malt flavours, uninspiring hop flavours, thin and a tad tart. I don't think it is infected.

So I decided to use the foolproof US05, possibly the most boring ale yeast known to man but it has a very wide temperature range and helps hops sing.

There recipe (I also added 250g light DME and 35g RB)

Mash ph would have been about 5.4

Water:
Ca 109
Mg 13
Na 4
Cl 150
S04 105
Alkalinity 20

Chloride forward as you can see, I want a strong malty body in this one, with an assertive hop presence.

Some things to note - my mash efficiency was down, although the sparge was fine.  I was less than impressed with the content of the Munich, there was a fair amount of straw/stalk form the barely would you believe, I've never seen that in British malt all. However it did taste promising.  Also the 5% cara red and 35g of Roast Barley I added only made the wort look brown rather than red. We shall see come drinking time.  I plan to bottle this in ten days