Description
RED ALE
| Est Batch Size: 10 L | Est Bitterness: 24 IBU | Est Color: 26 EBC |
| Type: All Grain Batch Size: 10.00 L Boil Size: 19 L | Boil Time: 75 min End of Boil Vol: 12.5 L Final Bottling Vol: 9 L | Fermentation: Ale, Single Stage Efficiency: 70.00 % |
Taste Notes: This is a delicious American-style Red ale that keeps the hops and malt characters in balance. The flavor/aroma blend of EKG and Cascade hops is killer.
Prepare for Brewing
- Hydrate yeast with 150 ml warm water
- Clean and Prepare Brewing Equipment
- Total Water Needed: 21 L
- Mash Water Acid: None
Mash or Steep Grains
| Mash Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 1.00 kg | CHÂTEAU PILSEN 2RS (3.0 EBC) | Grain | 1 | 41.7 % | 0.65 L |
| 0.50 kg | CHÂTEAU CARA BLOND® (20.0 EBC) | Grain | 2 | 20.8 % | 0.33 L |
| 0.50 kg | CHÂTEAU VIENNA (5.5 EBC) | Grain | 3 | 20.8 % | 0.33 L |
| 0.30 kg | CHÂTEAU CRYSTAL® (150.1 EBC) | Grain | 4 | 12.5 % | 0.20 L |
| 0.10 kg | CHÂTEAU CARA RUBY® (50.0 EBC) | Grain | 5 | 4.2 % | 0.07 L |
| Mash Steps | |||
| Name | Description | Step Temperature | Step Time |
| Saccharification | Add 21 L of water at 72.9 C | 68.9 C | 60 min |
| Mash Out | Heat to 75.6 C over 7 min | 75.6 C | 10 min |
- Sparge Water Acid: None
- If steeping, remove grains, and prepare to boil wort
- Add water to achieve boil volume of 19 L
- Estimated pre-boil gravity is 8 Brix
| Boil Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 15.00 g | East Kent Goldings (EKG) [4.50 %] – Boil 60.0 min | Hop | 6 | 16.8 IBUs | – |
| 10.00 g | East Kent Goldings (EKG) [4.50 %] – Boil 15.0 min | Hop | 7 | 5.6 IBUs | – |
| 25.00 g | Cascade [6.00 %] – Boil 1.0 min | Hop | 8 | 1.6 IBUs | – |
| 8.00 ml | Spindasol SB1 (Boil) | Fining | 9 | – | – |
- Estimated Post Boil Vol: 12.5 L and Est Post Boil Gravity: 13 Brix
Cool and Transfer Wort
- Cool wort to fermentation temperature
- Transfer wort to fermenter
- Add water if needed to achieve final volume of 10.00 L
Pitch Yeast and Measure Gravity and Volume
| Fermentation Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 1.0 pkg | FERMOALE – AEB (AEB #FERMOALE) | Yeast | 10 | – | – |
- Measure Actual Original Gravity _______ (Target: 13 Brix)
- Measure Actual Batch Volume _______ (Target: 10.00 L)
Fermentation
- Primary Fermentation (14.00 days at 18.9 C ending at 20.0 C)
- Secondary Fermentation (10.00 days at 20.0 C ending at 1.7 C)
Dry Hop and Bottle/Keg
| Dry Hop/Bottling Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 8.00 ml | Spindasol SB3 (Bottling) | Fining | 11 | – | – |
- Measure Final Gravity: _________ (Estimate: 4 Brix)
- Date Bottled/Kegged: _____________ – Carbonation: Bottle with 50g Table Sugar
- Age beer for 30.00 days at 18.3 C
- Drink and enjoy!
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