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American Red Ale

My first attempt at a Red/ Amber Ale, from Monkey King w/ changes.
Brewed March 19,2010

Brewer: Barry Tingleff Email: beer_me2@msn.com
Beer: American Red Ale Style: American Amber Ale
Type: All grain Size: 12 gallons
Color:
18 HCU (~11 SRM)
Bitterness: 20 IBU
OG: 1.053 FG: 1.014
Alcohol: 5.1% v/v (4.0% w/w)
Water: All water is RO W/ brewing salts from Brewers Connection
Grain: 20 lb. Cargill American 2-row
2 lb. Belgian Munich
2 lb. American victory
1 lb. American crystal 120L
.25 lb. Malanoidin malt
Mash: 70% efficiency
Mashed in w/ 175°F water to rest at 153°F for 1 hour & test for conversion. Raise temp. to 168°F for mash out. Added Malanoidin malt last 15 min. of mash for color.
Boil: 60 minutes SG 1.043 15 gallons
Added 1.5 tsp. of Irish Moss to last 15 min of boil.
Hops: 1 oz. Cascade (6% AA, 30 min.)
2 oz. Cascade (6% AA, 15 min.)
2 oz. Cascade (6% AA, 5 min.)
Yeast: 900 ml. starter of White Labs WLP051 California V Ale Yeast from stir plate.
Log: In water bath hopefully at 65°- 70°F until fermented. Dry Hop w/ 2oz. of Cascade in secondary.
Carbonation: Keg for summer.

Recipe posted 03/19/10.