London Red Ale

A smooth ale with great character, if a little sweet.

Brewer:	Jonathan S. Reid		Email:	jsreid@cybertours.com
URL:	http://www.cybertours.com/~jsreid
Beer:	London Red Ale		Style:	Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	13 HCU (~9 SRM)		Bitterness:	10 IBU
OG:	1.058		FG:	1.010
Alcohol:	6.2% v/v (4.9% w/w)
Water:	No treatment except an on-tap water filter. (Our well has a bit of iron in it.
Grain:	1 lb. American crystal 20L
Steep:	Grains are placed in 1 gallon of cold water, brought to 80 degrees, held for 15 minutes, brought to 150 degrees; held for 15 minutes, then brought to a boil. Strain and rinsed with 2-3 quarts of cold water.
Boil:	60 minutes	SG 1.194	1.5 gallons
	7.5 lb. Light malt extract
	Add 4 oz. Malt dextrine, Irish Moss during boil. Add Geletin at bottling.
Hops:	1 oz. Cascade (7% AA, 60 min.) 1 oz. Willamette (5% AA, 15 min.) 1 oz. Hallertauer (aroma)
Yeast:	London Ale yeast.
Log:	Add Cascade when boiling starts, Willemette 40 minutes later, Hallerteau in last 5 minutes. I think I'll try dry-hopping the Hallerteau next time. Depending on weather, primary fermentation takes 3 to 10 days. When activity dies down, rack into carboy. Should take 3 to 5 weeks in carboy before bottling.
Carbonation:	Prime with light dry malt, boiled. Standard amounts. If bottled too soon excess carbonation can occur. This is very heavy and will produce a lot of alcohol and carbonation, so do not finish until SG is down to 1.01.
Tasting:	Rich, full-bodied; very malty, slightly sweet. Have tried with Begium yeast and is quite sour. Tried with Canadian yeast and is quite good although I do not care for that particular taste. If anything it could use some more hops. Color is slightly dark considering the ingredients. Head retention is not that good.

Recipe posted 08/02/97.