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Sunburn Red Ale

Brewer: Uncle Ralph Email: -
Beer: Sunburn Red Ale Style: American Amber Ale
Type: Extract w/grain Size: 5 gallons
Color:
19 HCU (~11 SRM)
Bitterness: 22 IBU
OG: 1.054 FG: 1.006
Alcohol: 6.2% v/v (4.8% w/w)
Water: 1 tsp - Water Crystals
Grain: 2 lb. 0 oz. American 6-row
2 oz. American chocolate
2 lb. 0 oz. Flaked rice
Steep: Add grains to muslin sack.
Steep in 1.5 gal of water maintained at 65C for 45 minutes.
Slowly rinsed 1 gal of 78C water through sack in colander above boil pot.
Boil: 60 minutes SG 1.108 2.5 gallons
2 lb. Brown sugar
3 lb. 3 oz. Light malt extract
1 tsp - Irish Moss
Hops: 1 oz. Kent Goldings (5% AA, 60 min.)
1 oz. Mt. Hood (4.5% AA, 45 min.)
.5 oz. Mt. Hood (4.5% AA, 30 min.)
.5 oz. Mt. Hood (aroma)
Yeast: Wyeast 1084XL Irish Ale Yeast smack pack.
Added 25 drops of beano to the fermenter.
Log: Allow 7 days for primary fermentation using blow-off fermenter. Must use a blow-off fermenter, the beano makes the intial fermentation kick. Transfer to secondary. Add 1 tbs of finings gel to cup of cold water and allowed to swell for 30 minutes. Heated to 82C then cooled to 30C before adding to secondary. Topped to 5 gallons with cold water. Insert standard air lock. Allow to ferment another 7 days
Carbonation: 2 Tbs cane sugar to prime beano does the rest.

Recipe posted 05/09/08.