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.