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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, mc, location circa 1997.

Brewer: mcgdo Email: DerekT2@msn.com
Beer: Rappahannock Red Ale Style: American Amber Ale
Type: All grain Size: 5 gallons
Color:
23 HCU (~13 SRM)
Bitterness: 48 IBU
OG: 1.062 FG: 1.015
Alcohol: 6.1% v/v (4.8% w/w)
Water: I use the same local water supply (fairly neutral & mildly hard)
that the brewery did so I follow their practice of adding:
- one tsp. gypsum to the mash
- one tsp. gypsum to the sparge water
- one tsp. gypsum to the boil
Grain: 10 lb. American 2-row
1.25 lb. American crystal 60L
1 oz. American chocolate
Mash: 75% efficiency
Mash at 154 F for 30 - 60 mins. (depending on conversion)
Boil: 60 minutes SG 1.052 6 gallons
- 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) or Safale S-04 (English 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 01/22/05.