Red stripe partial mash
Did the extract-partial version, 2L starter, decanted. Turned out fine. Primary 3 weeks at 50, 48 hour diacetyl rest at 65, lagered 4 weeks at 40. Major sulfur odor after putting in the keg. I'd lager a full 8 weeks, and a couple of those weeks at 45 to make sure it cleans up. My plan is to pull the vent on the keg every day or so to drive the sulfur away, and let it sit for another month. Beer has light body, crystal clear, good flavor. I'd suggest adding a bit of dark molasses or crystal to the boil later in, maybe some rice syrup for a more authentic taste. Great beer, just missing a touch to make it closer to original
Reviewed by: Micahmagne from United States.