Red Ale Recipe: Please review
 

My brew partner really likes the Red Ale from Oceanide Ale Works here in North County San Diego. I like it as well. They're website describes it as slightly hoppy but I thought it was well balanced with malts up front.

Below is the recipe I am working on as a noob. It coomes from a Home Brew Mart/Ballast Point Extract recipe. I added the Munich and Victory for a bit of malty biscuity feel. Please let me know your thoughts. I plan on using a batch sparge to capture approximately equal runnings from the initial infusion and the sparge then sparge into the kettle if need be. The LME will go in at flameout.

Thanks in advance.


Olivenhain Red Ale - American Amber Ale
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Batch Size: 5.513 gal
Boil Size: 3.933 gal
Boil Time: 60.000 min
Efficiency: 70%%
OG: 1.071
FG: 1.021
ABV: 6.5%%
Bitterness: 41.1 IBUs (Tinseth)
Color: 21 SRM (Morey)

Fermentables
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Name Type Amount Mashed Late Yield Color
Liquid Extract (LME) - Amber Extract 7.000 lb No Yes 78%% 13 L
Caramel/Crystal Malt - 80L Grain 16.000 oz Yes No 74%% 80 L
Caramel/Crystal Malt - 120L Grain 8.000 oz Yes No 72%% 120 L
Pale Malt (2 Row) US Grain 3.000 lb Yes No 79%% 2 L
Munich Malt Grain 8.000 oz Yes No 80%% 9 L
Victory Malt Grain 10.000 oz Yes No 73%% 25 L
Total grain: 12.625 lb

Hops
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Name Alpha Amount Use Time Form IBU
Centennial 9.8%% 1.200 oz Boil 60.000 min Pellet 40.2
Cascade 6.2%% 1.000 oz Boil 1.000 min Pellet 0.9

Yeast
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Name Type Form Amount Stage
WLP005 - British Ale Yeast Ale Liquid 2.367 tbsp Primary

Mash
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Name Type Amount Temp Target Time
Conversion Step, 68C Infusion 1.758 gal 167.100 F 154.000 F 60.000 min
Top Infusion 1.300 gal 168.000 F 168.000 F 10.000 min
Batch Sparge Infusion 2.000 gal 168.000 F 168.000 F 10.000 min

Instructions
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0) Add 16.000 oz Caramel/Crystal Malt - 80L, 8.000 oz Caramel/Crystal Malt - 120L, 3.000 lb Pale Malt (2 Row) US, 8.000 oz Munich Malt, 10.000 oz Victory Malt, to the mash tun.

1) Bring 1.758 gal water to 167.100 F, 1.300 gal water to 168.000 F, 2.000 gal water to 168.000 F, for upcoming infusions.

2) Add 1.758 gal water at 167.100 F to mash to bring it to 154.000 F. Hold for 60.000 min.

3) Add 1.300 gal water at 168.000 F to mash to bring it to 168.000 F. Hold for 10.000 min.

4) Add 2.000 gal water at 168.000 F to mash to bring it to 168.000 F. Hold for 10.000 min.

5) Bring the wort to a boil and hold for 60.000 min.

6) Put 1.200 oz Centennial into boil for 60.000 min.

7) Put 1.000 oz Cascade into boil for 1.000 min.

8) Stop boiling the wort.

9) Add 7.000 lb Liquid Extract (LME) - Amber, to the boil at knockout.

10) You should have 3.113 gal wort post-boil.
You anticipate losing 0.000 tsp to trub and chiller loss.
Add 2.400 gal top up water into primary.
The final volume in the primary is 5.513 gal.

11) Cool wort and pitch WLP005 - British Ale Yeast Ale yeast, to the primary.

12) Let ferment until FG is 1.021.

13) Transfer beer to secondary.

Swap Light/Pale for the Amber extract. Amber extract already has crystal and/or Munich malts in it, and your crystal-malt proportion is already high.

Other than that, it looks tasty as hell! :mug:

Bob

Thanks for the tip. Is that why some recipes call for both amber lme and light dme? I'll play with this.

P.S. Adding 6# dme @flameout is a pain. I'm thinKing 3#in the boil and 3# at flameout. what are your thoughts on using pilsner light dme?

Please let meknow what you think of the changes I made. I swapped out the amber lme for Pilsen Light DME. 3 pounds in the boil and 3 pounds at flameout.

Olivenhain Red Ale - American Amber Ale
================================================== ==============================
Batch Size: 5.497 gal
Boil Size: 3.947 gal
Boil Time: 60.000 min
Efficiency: 70%%
OG: 1.073
FG: 1.022
ABV: 6.7%%
Bitterness: 41.5 IBUs (Tinseth)
Color: 16 SRM (Morey)

Fermentables
================================================== ==============================
Name Type Amount Mashed Late Yield Color
Caramel/Crystal Malt - 80L Grain 16.000 oz Yes No 74%% 80 L
Caramel/Crystal Malt - 120L Grain 8.000 oz Yes No 72%% 120 L
Pale Malt (2 Row) US Grain 3.000 lb Yes No 79%% 2 L
Munich Malt Grain 8.000 oz Yes No 80%% 9 L
Victory Malt Grain 10.000 oz Yes No 73%% 25 L
Briess DME - Pilsen Light Dry Extract 3.000 lb No No 95%% 2 L
Briess DME - Pilsen Light Dry Extract 3.000 lb No Yes 95%% 2 L
Total grain: 11.625 lb

Hops
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Name Alpha Amount Use Time Form IBU
Centennial 9.8%% 1.700 oz Boil 60.000 min Pellet 40.8
Cascade 6.2%% 1.000 oz Boil 1.000 min Pellet 0.7

Yeast
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Name Type Form Amount Stage
WLP005 - British Ale Yeast Ale Liquid 2.367 tbsp Primary

What do you think of mashing this at 154°?

Here's my final recipe for tomorrow. The Centennial at my LBHS is slightly lower AA% so I added some Cascade into the boil in addition to the planned additon at 1 minute to increase the IBU/GU ratio to .74. I could always go to more DME at flameout to increase the hop utilization without adding the Cascade at 20.

What do y'all think?


Olivenhain Red Ale DME - American Amber Ale
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Batch Size: 5.449 gal
Boil Size: 4.019 gal
Boil Time: 60.000 min
Efficiency: 70%%
OG: 1.070
FG: 1.021
ABV: 6.4%%
Bitterness: 51.7 IBUs (Tinseth)
Color: 16 SRM (Morey)

Fermentables
================================================== ==============================
Name Type Amount Mashed Late Yield Color
Caramel/Crystal Malt - 80L Grain 16.000 oz Yes No 74%% 80 L
Caramel/Crystal Malt - 120L Grain 8.000 oz Yes No 72%% 120 L
Pale Malt (2 Row) US Grain 3.000 lb Yes No 79%% 2 L
Munich Malt Grain 8.000 oz Yes No 80%% 9 L
Victory Malt Grain 10.000 oz Yes No 73%% 25 L
Briess DME - Pilsen Light Dry Extract 3.000 lb No No 95%% 2 L
Briess DME - Pilsen Light Dry Extract 3.000 lb No Yes 95%% 2 L
Total grain: 11.625 lb

Hops
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Name Alpha Amount Use Time Form IBU
Centennial 8.7%% 2.000 oz Boil 60.000 min Pellet 41.2
Cascade 6.8%% 1.000 oz Boil 1.000 min Pellet 0.7
Cascade 6.8%% 1.000 oz Boil 20.000 min Pellet 9.8

Yeast
================================================== ==============================
Name Type Form Amount Stage
WLP005 - British Ale Yeast Ale Liquid 2.367 tbsp Primary

Well. Took a month in the bottle but I finally like it. Really hoppy. Why do home brews take so long sometimes to clean up ? I can't imagine commercial brewers wait for their beers to 'clean up' unless it's to style.

Many filter their beers.