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

  1. steep grain in 1.75 gal @ 160 deg for 40min
  2. sparge grain with 1.25 gal @170 deg
  3. start to boil wort, desolve extract.
  4. at boil (60 min) add .5 oz New Zealand Pacific Gem
  5. (20 min) add .5 oz First Gold and irish moss
  6. (5 min) add 1.0 New Zealand Hallertaur

7-10 days primary

7-14 days secondary

1-3 weeks bottle

DRINK!

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One Response to “Recipe: Organic Red Ale”

  1. Daddy-O Says:

    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!

    Organic Red Ale


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