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Hurricane Red Ale

Brewer: Lilipad Saloon Email: -
Beer: Hurricane Red Ale Style: Irish Red Ale
Type: Extract w/grain Size: 5 gallons
Color:
27 HCU (~14 SRM)
Bitterness: 25 IBU
OG: 1.064 FG: 1.006
Alcohol: 7.5% v/v (5.9% w/w)
Water: Commercially bottled spring water.
Grain: 2 lb. English Maris Otter
0.5 lb. Weyermann CaraRed
0.5 lb. British Medium Crystal
Steep: Put grains in water, bring water to 160°F, and steep for 30 minutes.
Boil: 60 minutes SG 1.064 5 gallons
6 lb. Amber Liquid Malt Extract
6 oz. Belgian candi sugar
Add 3/4 cup of candi-sugar at beginning of boil. Add 1 tsp of irish moss at final 15 minutes of boil
Hops: 1 oz. Cascade (6% AA, 60 min.)
.5 oz. Cascade (6% AA, 15 min.)
.5 oz. Cascade (aroma)
Yeast: Wyeast Irish Ale
Log: Primary Fermentation = 4 days at 75°F,(Blow-off hose was necissary). Secondary Fermentation = 3 weeks at 65°F-78°F.
During the second week of the secondary fermentation, hurricane Gustav knocked my power out for about 4 days. With the help of a bucket of water, a couple of bags of ice, and an old T-shirt, I was able to save my beer from the heat. (It's important to keep priorities straight during natural disasters.)
Carbonation: 2.5 volumes Corn Sugar: 4.63 oz. for 5 gallons @ 75°F
Dissolve corn sugar in 1 Liter of water, bring to a boil to sanitize, then mix into bottling bucket with the beer.

Recipe posted 09/15/08.