goldings for first addition. then finish with some fuggles, go easy on both and let the malt shine through.I'd assume and Irish red only has a bittering addition and a fairly small one at that...
Who gives a crap about style guidelines anyway, just go for it I reckon.
I've got lots of Czech Saaz to use up.
How do you think it would go in an Irish Red Ale?
Cheers,
Michael
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