Reb's Rambunctious Red Ale Mk VI

This is a great West Coast red ale. The color is a very pretty copper
red if you can get it to come out clear. I don't mind a cloudy beer
at all, so I don't use any finings; just a careful sparge makes it
clear enough for me.

The malt flavor is critical here, so only all-grain will do. Golden
Promise and Marris Otter are both good choices for base malt, but
it is the Munich that really brings out the malt flavor. A
combination of medium and light crystal malt gives a better, multi-
dimensional caramel flavor and great color. Be careful with the
Special B: a little bit gives interesting plum and raisin flavors,
but too much will give you a disgusting vomit aroma. This style
benefits from good head retention, body and mouthfeel, so I recommend
using flaked barley. It will almost certainly leave some protein
haze, so you can skip it if clear beer is your goal.

As written, this recipe makes a malt-balanced beer, but it is also
good with a big dose of bittering hops. The Cascade flavor and aroma
are very strong, at least for the first few months in the bottle, so
if you love Cascade, then this is for you.

Brewer:	Keith B. Rider		Email:	kbrider@excite.com
Beer:	Reb's Rambunctious Red Ale Mk VI		Style:	American Amber Ale
Type:	All grain		Size:	5.25 gallons
Color:	37 HCU (~18 SRM)		Bitterness:	35 IBU
OG:	1.058		FG:	1.015
Alcohol:	5.5% v/v (4.3% w/w)
Water:	Add 1 tsp. CaSO4 to the sparge water.
Grain:	6 lb. American 2-row 2 lb. American Munich 12 oz. American crystal 60L 8 oz. American crystal 120L 4 oz. Belgian Special B 8 oz. Flaked barley
Mash:	86% efficiency
	Single step infusion mash for one hour; 14 qt. of 166°F water mixed with 10 lbs. of grain should yield a temperature of 156°F.
Boil:	60 minutes	SG 1.041	7.5 gallons
Hops:	.333 oz. Columbus (16.1% AA, 60 min.) 1.5 oz. Cascade (6.5% AA, 8 min.) 1.5 oz. Cascade (6.5% AA, 2 min.)
Yeast:	Wyeast 1056XL smack pack, no starter. Nottingham dry yeast (two packets) is also OK, but 1056 is cleaner tasting.
Carbonation:	2.9 volumes	Corn Sugar: 5.48 oz. for 5.25 gallons @ 65°F

Recipe posted 01/15/06.