The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Red River Ale

Brewed on 7/15/97

Brewer: Chris Ryba Email: beer@cjpos.com
Beer: Red River Ale Style: American Ale
Type: All grain Size: 5.5 gallons
Color:
10 HCU (~7 SRM)
Bitterness: 24 IBU
OG: 1.036 FG: 1.004
Alcohol: 4.2% v/v (3.3% w/w)
Water: 1 ml lactic acid, 1/2g.(1/8tsp) of gypsum per 3 gal.
Grain: 6 lb. American 2-row
1 lb. Homemade Amber 2-row 30L
6 oz. American crystal 40L
Mash: 75% efficiency
Rest @ 105F for 60 min.
Rest @ 130F for 60 min. (3 gal) A decoction of 1.5 gal.(170F)
raised temp to next step when mixed back in.
Rest @ 140F for 15 min. (2 gal) A decoction of 1.5 gal (170F)
Rest @ 158F for 60 min.
Started sparge @ 168F. Ran for 75 min - 4 gal sparge water volume.
Collected 6.5 gal for boil.
Boil: 75 minutes SG 1.031 6.5 gallons
Homemade Amber Malt made by toasting 2 row for 10 min. @ 360F.
Hops: .5 oz. Mt. Hood (3.8% AA, 60 min.)
.25 oz. Northern Brewer (8.2% AA, 60 min.)
.75 oz. Mt. Hood (3.8% AA, 45 min.)
.5 oz. Mt. Hood (aroma)
Yeast: Wyeast 1338 from 1qt. Starter.
Log: Racked to secondary after 4 days. Kegged on 8/6/97 ( 3wks, 1 day). Added 2 oz of isinglass at kegging.
Carbonation: Artificial
Tasting: Nice light nutty flavor from homemade amber malt. Very clear. May add some dry hops later.

Recipe posted 08/09/97.