The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Rappahannock Red Ale

Clone of Potomac River Brewing Co.'s (defunct) "Rappahannock Red Ale" as adapted
from the 20 BBL recipe brewed at the original Chantilly, VA, location circa 1997.

Brewer: myLHBS Email: Derek@myLHBS.com
URL: http://www.mylhbs.com
Beer: Rappahannock Red Ale Style: American Amber Ale
Type: Extract w/grain Size: 5 gallons
Color:
28 HCU (~15 SRM)
Bitterness: 49 IBU
OG: 1.058 FG: 1.016
Alcohol: 5.5% v/v (4.3% w/w)
Water: I use the same local water supply (fairly neutral & mildly hard)
that the brewery did and would add:
- 1 tsp. gypsum to the boil
Grain: 1.25 lb. American crystal 60L
1 oz. American chocolate
Steep: Steep at 154° F for 15 - 30 mins.
Boil: 60 minutes SG 1.049 6 gallons
6 lb. Briess Golden Light dry malt extract
- At boil: 2.25 oz. Mt. Hood (4.25% AA, 60 min.) & 1 tsp. gypsum
- After 30 min.: add Whirlfloc/Irish Moss
- After 45 min.: .75 oz. Cascade (4.25% AA, 15 min.)
& .75 oz. Mt. Hood (4.25% AA, 15 min.)
- At knockout: 1.25 oz. Cascade (aroma)
Hops: 2.25 oz. Mt. Hood (4.25% AA, 60 min.)
.75 oz. Cascade (4.25% AA, 15 min.)
.75 oz. Mt. Hood (4.25% AA, 15 min.)
1.25 oz. Cascade (aroma)
Yeast: Wyeast 1028 (London ale)
Log: Ferment at 68° F
Carbonation: Artificial: 2.5 volumes
Priming: for ease I suggest one Cooper's Carbonation Drop per 12 oz. bottle
Tasting: Adding gypsum to the boil helps this beer drop crystal clear. The finished
product should bitter-sweet with pronounced caramel, fruit and hop flavors.

Recipe posted 04/04/06.