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Drop Dead Redhead
| Brewer: | Rick Rogan | Email: | - | |||||
| Beer: | Drop Dead Redhead | Style: | American Amber Ale | |||||
| Type: | Partial mash | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 62 IBU | |||||
| OG: | 1.057 | FG: | 1.012 | |||||
| Alcohol: | 5.8% v/v (4.5% w/w) | |||||||
| Water: | All bottled Pennsylvania Spring Water. | |||||||
| Grain: | 3 lb. British pale 6 oz. American crystal 60L 2 oz. Belgian Special B |
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| Mash: | 45% efficiency | |||||||
| Bring grain soup up to approximately 155°F & hold for 1 hour. Sparge with 1 gallon 170°F water. | ||||||||
| Boil: | 60 minutes | SG 1.047 | 6 gallons | |||||
| 5 lb. Light dry malt extract | ||||||||
| 1/4 oz. Irish Moss Powder added with 20 minutes left in boil. | ||||||||
| Hops: | 1 oz. Galena (13% AA, 60 min.) 1 oz. Cascade (6% AA, 15 min.) 2 oz. Cascade (aroma) |
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| Yeast: | 1 pitchable tube/vial of White Labs California Ale V Yeast (#WLP051). From Northern California. This strain is more fruity than WLP001, and slightly more flocculant. Attenuation is lower, resulting in a fuller bodied beer than with WLP001. Attenuation: 70-75; Flocculation: medium to high; Optimum Ferm. Temp: 66-70 |
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| Carbonation: | Will either bottle using 5 oz. Corn Sugar or Force Carbonate in Corny Keg. | |||||||
Recipe posted 06/09/06.
