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Rod's American Red

The expected OG seems high. Will update with actuals after brewing.

Brewer: Rod Litchfield Email: -
Beer: Rod's American Red Style: American Brown
Type: All grain Size: 5.5 gallons
Color:
30 HCU (~15 SRM)
Bitterness: 31 IBU
OG: 1.058 FG: 1.014
Alcohol: 5.7% v/v (4.5% w/w)
Water: Use good old Portland Oregon tap water - some of the finest water I've ever tasted.
Grain: 7 lb. American 2-row
1 lb. American Munich
.5 lb. American crystal 10L
.5 lb. American crystal 20L
1 lb. American crystal 60L
1 lb. Dextrine malt (Cara-Pils)
3 oz. American chocolate
Mash: 80% efficiency
Boil: minutes SG 1.047 6.75 gallons
Added Irish Moss during the last 15 minutes of the boil
Hops: 1.0 oz. Cascade (6% AA, 60 min.)
.5 oz. Cascade (6% AA, 30 min.)
.5 oz. Fuggles (4.75% AA, 15 min.)
Yeast: WLP041 Pacific Ale Yeast
A popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and leave a malty profile. More fruity than WLP002, English Ale Yeast. Good yeast for English style ales including milds, bitters, IPA, porters, and English style stouts.
Attenuation: 65-70%
Flocculation: High
Optimum Fermentation Temperature: 65-68°F
Alcohol Tolerance: Medium
Log: Planning on brewing 11/2/08.
Carbonation: Usually hit the beer for 48 hours @ 25psi and dispense at ~ 7-9psi
Tasting: With the hops used and timing I'm shooting for a pleasent earthy first taste and a slight grapefruit after tones. I hope the yeast will add a smooth malty body to the beer. I'll update this information once I give it time to mellow for a month after tapping

Recipe posted 10/27/08.