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Drop Dead Redhead

Brewer: Rick Rogan Email: -
Beer: Drop Dead Redhead Style: American Amber Ale
Type: Partial mash Size: 5 gallons
Color:
18 HCU (~11 SRM)
Bitterness: 62 IBU
OG: 1.057 FG: 1.012
Alcohol: 5.8% v/v (4.5% w/w)
Water: All bottled Pennsylvania Spring Water.
Grain: 3 lb. British pale
6 oz. American crystal 60L
2 oz. Belgian Special B
Mash: 45% efficiency
Bring grain soup up to approximately 155°F & hold for 1 hour. Sparge with 1 gallon 170°F water.
Boil: 60 minutes SG 1.047 6 gallons
5 lb. Light dry malt extract
1/4 oz. Irish Moss Powder added with 20 minutes left in boil.
Hops: 1 oz. Galena (13% AA, 60 min.)
1 oz. Cascade (6% AA, 15 min.)
2 oz. Cascade (aroma)
Yeast: 1 pitchable tube/vial of White Labs California Ale V Yeast (#WLP051). From Northern California. This strain is more fruity than WLP001, and slightly more flocculant. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.
Attenuation: 70-75; Flocculation: medium to high; Optimum Ferm. Temp: 66-70
Carbonation: Will either bottle using 5 oz. Corn Sugar or Force Carbonate in Corny Keg.

Recipe posted 06/09/06.