Red Amaranth Ale
Amaranth is a nutritional grain available at your health food store.
Papazian mentioned it in his book so I thought I would try it.
|Beer:||Red Amaranth Ale||Style:||Scottish Heavy Ale|
|Type:||Partial mash||Size:||5 gallons|
|Alcohol:||6.4% v/v (5.1% w/w)|
|Water:||Charcoal filtered water|
|Grain:||2 lb. American 6-row
2/3 lb. American crystal 10L
1/2 lb. Rice (boiled)
1/2 lb. Melatoiden (specialty malt)
2 1/4 lb. Amaranth (Boiled)
1/4 lb. Flaked triticale
1 1/2 oz. Roasted barley
|120-122 °F for 30 min
148-152 °F 1 hr 45 min to pass iodine test, plus 10 minutes
170 °F for 10 min to mash out
|Boil:||60 minutes||SG 1.093||3.5 gallons|
|3.5 lb. Light malt extract
1/2 lb. Fructose
2/5 lb. Corn sugar (for bottling)
|1 tsp Irish moss
|Hops:||1 oz. Fuggles (4.75% AA, 60 min.)
1/4 oz. Fuggles (4.75% AA, 2 min.)
|Yeast:||Edme dry ale yeast in 5 cup starter prepared by removing 3 cups of wort before it boiled and putting it in a suace pan with 2 c of water and 1/4 tsp yeast nutrient then boiling it for 10 minutes. Then I cooled it to 100 F or so and pitched the dry yeast. After 1.5 hours when the big pot of wort had been boiled, cooled, and racked to the primary. I pitched the yeast in the carboy. It was bubbling within 30 minutes and had the fastest fermentation I've ever seen. It bubbled and swirled so much it seemed my airlock could hardly keep up. It was done in 12 hours.
|Carbonation:||3/4 c corn sugar|
Recipe posted 10/31/00.