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Mountain Red

New formula - adding semi sweet chocolate to influence color

Brewer: Uncle Ralph Email: -
Beer: Mountain Red Style: American Pale Ale
Type: Extract w/grain Size: 5.0 gallons
Color:
21 HCU (~12 SRM)
Bitterness: 22 IBU
OG: 1.065 FG: 1.008
Alcohol: 7.4% v/v (5.8% w/w)
Water: 1 tsp - water crystals
Mountain Spring Water
Grain: 1 lb. Dextrine malt (Cara-Pils)
1 lb. Flaked barley
Steep: Add grains to muslin sack.
Steep in 1.5 gal of water @ 65C for 45 minutes
Slowly rinsed 1 gal of 78C water through sack into boil pot
Boil: 60 minutes SG 1.130 2.5 gallons
1 lb. 6 oz. Honey
6 lb. 6 oz. Light malt extract
2 oz. Bakers semi-sweet chocolate
1 tsp - Irish Moss
Hops: 2 oz. Saaz (4% AA, 60 min.)
1 oz. Saaz (4% AA, 30 min.)
1 oz. Hallertauer (3.8% AA, 15 min.)
1 oz. Hallertauer (aroma)
Yeast: Wyeast 1056XL Smack pack
25 drops of beano to primary fermenter
Log: 7 days for primary fermentation with blow-off air-lock.
Decant to Secondary fermenter. Add 1 tbs finings gel to cup of cold water.
Allow to swell for 30 minutes. Heat to 80C then cool to 30C before adding to secondary.
Top to 5 gallons with water. Insert standard airlock. Ferment another 7 days
Carbonation: 1.5 tbs cane sugar to prime and beano does the rest.

Recipe posted 04/20/10.