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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Red APA - Recipe Feedback
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Old 01-29-2013, 06:09 PM   #1
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Default Red APA - Recipe Feedback

Hey guys,

I accidentally posted this thread on the beginner brewing forum, so I'm reposting it here.

So this is the second recipe I've attempted to put together. So far all my brews have been a partial mash and came out pretty well. I designed this recipe for a deep red colored american pale ale and I was wondering if anyone could guide me in the right direction.

OG: 1.065
FG: 1.016
IBU: 43

Grain Bill:
6.6 lbs Light LME
1 lb American Pale 2 Row
1 lb Carared
8 oz Melanoidin Malt - Maybe only 4 oz?
8 oz Caramel 80L
4 oz Carafa II - Too Much?
4 oz White Wheat Malt - Need for head retention?

Hops:
1 oz Warrior @ 60 min
1 oz Zythos @ 10 min
1 oz Citra @ 10 min
1 oz Citra @ 5 min
1 oz Zythos - Dryhop
1 oz Citra - Dryhop

Yeast:
Wyeast 1272 All American Ale - Better than 1056 for high flocc?

So i know it might be a little hoppier than an average pale ale, but I'm fine with that. Also I'm not totally set on my hop schedule, though I would like to try the Citra as I've never used it and have some sitting in my freezer, other than that I'm very flexible. Also, I plugged the recipe into BeerSmith and it said that the SRM would be 20.5, so that's a little dark maybe? Another question I had was if 1 lb of base malt is enough to make an efficient partial mash. Any feedback would be greatly appreciated. Someone on the other forum commented that its sort of between an APA and an IPA, so I should either up the hops or decrease the malt. Which do you think would be a better option?

Thanks

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Old 01-29-2013, 09:22 PM   #2
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You're essentially making an American Amber Ale. The west-coast versions of that style tend to be very hoppy (usually called West-Coast Reds).

Ya, you have too much carafa in there. You're treading on Brown-Ale territory in terms of color. Shoot for around 17-18 SRM for a really nice deep, blood-red.

I wouldn't change anything else other than the color adjustment though. That's a pretty good looking American Amber Ale.

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Old 01-30-2013, 05:27 AM   #3
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Thanks for the input. I think I'll probably just nix the carafa and see if that brings me down into that range. I just have to wait for my Belgian ipa to finish dry hopping then I can get started on this brew!

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Old 01-30-2013, 01:51 PM   #4
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Quote:
Originally Posted by scottland View Post
Ya, you have too much carafa in there. You're treading on Brown-Ale territory in terms of color. Shoot for around 17-18 SRM for a really nice deep, blood-red.
I mentioned that he should nix the Carafa and C80 and go with smaller additions of Melanoidin and Chocolate malt. See original thread - http://www.homebrewtalk.com/f39/red-...edback-385570/
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Old 01-30-2013, 04:35 PM   #5
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So I think I settled on dropping out the Carafa and upping the Melanoidin to a full pound and adding 8 oz of Caramel 60L as well. On BeerSmith that brought me up to 15.4 SRM. I dont think I want the flavor profile of the Chocolate Malt. But I am still open to suggestion as I probably won't be brewing until next weekend.

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Old 01-30-2013, 04:44 PM   #6
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1lb of Melanoidin is quite a bit. A little bit of Chocolate malt makes very little flavor impact. You won't taste 2-3oz in a beer with a bunch of crystal malt.

6.6 lbs Light LME
1 lb American Pale 2 Row
1 lb Carared
8 oz Melanoidin Malt
8 oz Caramel 80L
1.5-2oz Chocolate

That should get you in the 16-17L range depending on the SRM of your extract.

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Old 01-30-2013, 04:45 PM   #7
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You should not sense the flavor profile of chocolate malt by only using 2% or so. Just the color contribution.

"Use in all beer styles for color adjustment. The rich roasted coffee, cocoa flavor is
very complementary when used in higher percentages (up to 10%) in Porter, Stout,
Brown Ale or any other dark beer."

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Old 01-30-2013, 05:42 PM   #8
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Huh I guess that makes sense that such a small amount wouldn't affect the flavor all that much. I was also wondering if there is any point, other than color, in using multiple caramel/crystal malt (ie 60L and 80L) or if I should just stick to the 80L.

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Old 01-30-2013, 05:43 PM   #9
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I brewed something similar. Melanoidin is pretty potent as far as flavor and color go. When you crush that baby you can tell form the pungent aroma. I used half a pound and was satisfied with the "red" character of the beer.

My grain bill was:

11 lb pale ale
0.5 lb medium crystal
0.5 melanoidin

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Old 01-30-2013, 06:03 PM   #10
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Quote:
Originally Posted by Bassaholic View Post
I was also wondering if there is any point, other than color, in using multiple caramel/crystal malt (ie 60L and 80L) or if I should just stick to the 80L.
You can stack crystal malts for added complexity. But keep in mind, you also have CaraRed in there... That's equal to Crystal 20. So if you add C-60 with the C-80, you'll have 3 types of crystal malts.

The big thing (for an IPA type beer) is the amount of crystal malt used. Keep it below 10%. I prefer 0-6% myself.
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