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Hare of the Dog Red Ale

This has become my "house" red. I've got to keep a keg of it around at all times - mainly to keep my wife out of my Guinness clone!

Brewer: Mark Sparge Email: markcronk@cox.net
URL: http://members.cox.net/pcdachshunds
Beer: Hare of the Dog Red Ale Style: American Amber Ale
Type: Extract w/grain Size: 5.5 gallons
Color:
20 HCU (~12 SRM)
Bitterness: 26 IBU
OG: 1.050 FG: 1.010
Alcohol: 5.1% v/v (4.0% w/w)
Grain: .5 lb. American crystal 60L
.5 lb. British crystal 50-60L
Steep: Steeped grains in 1.5 gallons @ 150 degrees for 45 minutes.
Boil: 60 minutes SG 1.109 2.5 gallons
6 lb. Light malt extract
1 lb. Amber malt extract
1 tsp Irish Moss for the last 15 minutes
Hops: 1.5 oz. Perle (6.5% AA, 60 min.)
1 oz. Cascade (5.4% AA, 10 min.)
1 oz. Cascade (5.4% AA, 5 min.)
Yeast: Two packages of Wyeast 1098 - British Ale Yeast - started 24 hours in advance with ~ .25 cup of light DME and 1 pint water
Log: This one started out as a hair-puller. I used two packs of yeast because one of them was stale-dated (it swelled anyway, just took awhile). The two types of crystal were due to yet another oversight - that's all I had, and I needed a full pound.

I racked this to the secondary after about a week, and let it further clear for about two weeks.
Carbonation: This was force carbonated - serving pressure of about 8 psi.
Tasting: This batch, as always, had a nice malt/hops balance. Starts out slightly malty-sweet with a slightly bitter aftertaste. YUM!

Recipe posted 08/12/03.