Recipe: Organic Red Ale
A full bodied red-amber ale, Partial Mash.
- 4.4 lb Organic pale male extract
- 2.0 lb Organic pale 2-row malt (briess)
- 1.0 lb Organic Munich malt (briess)
- 8 oz Organic Caramel 60L malt (briess)
- 4 oz Organic Caramel 120L malt (briess)
- 2 oz lb Organic Chocolate Malt (briess)
- 0.5 oz Organic New Zealand Pacific Gem pellet Hops
- 0.5 oz Organic First Gold pellet hops
- 1.0 oz Organic New Zealand Hallertaur hops
- 0.5 tsp Irish Moss
40 IBU’s
OG:1.048-1.052
FG:1.010-1.016
- steep grain in 1.75 gal @ 160 deg for 40min
- sparge grain with 1.25 gal @170 deg
- start to boil wort, desolve extract.
- at boil (60 min) add .5 oz New Zealand Pacific Gem
- (20 min) add .5 oz First Gold and irish moss
- (5 min) add 1.0 New Zealand Hallertaur
7-10 days primary
7-14 days secondary
1-3 weeks bottle
DRINK!
Tonight I drank this for the first time. It was about 2 weeks in the bottle. It had an encouraging sound when I opened the bottle as all the co2 rushed out. I poured it into my good mug; it had a nice red-cooper-brown color with a think snow white head. It had a subtle hint of hops and a good malty aroma. You could tell it was a new beer as soon as you tasted it. The flavors had not completely melded, and had a distinctive hop taste (more of what would be in a pale ale rather then a red ale). I was amazed; when i started the beer it had a nice head and good head retention.
I’m gonna let this one rest for another month or so, but All in all another successful beer!