The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Red Ale

An Irish Red style American Pale Ale; LOTS of HOPS.

My first attempt at my own receipe; it taught me patience.

Brewer: Bret's Brew Email: bdotts@pacbell.net
Beer: Red Ale Style: American Pale Ale
Type: Extract w/grain Size: 5 gallons
Color:
21 HCU (~12 SRM)
Bitterness: 50 IBU
OG: 1.056 FG: 1.020
Alcohol: 4.6% v/v (3.6% w/w)
Water: I use bottled spring water for the boil since my tap water is VERY
hard. I use distilled water to bring the fermenter to 5 gal.
Grain: 1.0 lb. American crystal 60L
0.5 lb. Flaked wheat
Steep: Steep the grains for 30 min. @ 190 F°. Sparge with 1 cp hot water.
Boil: 60 minutes SG 1.047 6 gallons
7.0 lb. Light malt extract
Add 2 tsp Irish Moss at start of boil.
Hops: 1 oz. Columbus (14% AA, 60 min.)
1 oz. Cascade (aroma)
Yeast: Wyeast 1084 Irish Ale smack pack.
Log: I use a two stage wort chiller with the first stage immersed in ice
water. This chills the wort to ~80° in 20 min. Aerate with airstone
for 30 min. before pitching.
Primary fermentation: 3 days @ 60 F°,
Secondary fermentation: 11 days @ 65 F°.
Carbonation: 3.5 volumes Corn Sugar: 8.27 oz. for 5 gallons @ 65°F
1 cp. priming sugar and 2 oz. Isinglass finings.
Bottled into 46 12 oz. bottles.
Calculated 159 calories per bottle.
Tasting: Initial opening after 4 wks. produced mixed results, with very strong
yeast flavors. After 3 months it has settled into a very good red
ale. Good head retention, mild malt flavors, and lots of hops.

Recipe posted 09/29/98.