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Old 02-11-2013, 04:23 PM   #1
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Default hopped up red ale suggestions

12lb two row
1lb munich
1lb crystal 60
1/2lb carapils
1/2lb flaked oat
1/2 cup dark brown sugar

1/2z magnum 60m
1/2z simcoe 30m
1/2z simcoe 15m
1/2z cascade 10m
1/2z cascade 5m
1z centennial dry hop


Input very much appreciated

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Old 02-11-2013, 04:49 PM   #2
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I like more Munich in my reds, but that seems to be controversial. However, if you really want a nice red color, you need some black malt or roasted barley. 2 oz should be enough. If you don't want the roasted flavor, use the dehusked Carafa and/or add it at the end when you vorlauf.

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Old 02-11-2013, 04:58 PM   #3
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Looks tasty! I prefer a 20m addition to a 30m for flavor, and with all that crystal malt I don't think you'll be lacking for body so you may not need the oats. Let us know how it turns out.

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Old 02-11-2013, 04:59 PM   #4
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Seems to me that wouldn't be very red. I'd change the C60 to C120 and I'd move the 30 min hops to flameout. I would probably also changeout one of the cascade additions for 1/2 oz of centennial and then dry hop with the remaining cascade & centennial.

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Old 02-11-2013, 05:02 PM   #5
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I'll second everything above - feel free to use more Munich and/or replace some of the 2-row with Vienna. 2oz of roasted barley will give you a great red color without really adding any roasty flavor. I'd also up the late hops - maybe move the 30m simcoe to 5-0m (and bump up magnum to compensate for bittering), and throw in another ounce of dry hops. But that's just personal preference...

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Old 02-11-2013, 05:05 PM   #6
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Thanks for the input, Would I still need the roasted barley if I went for the c120? Also yeast suggestions

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Old 02-11-2013, 05:18 PM   #7
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Plug it into some brewing software and see what the color comes out as - depends on how dark you're aiming for, but a pound of C120 would probably make it plenty dark without the roasted barley. It'll also add some more syrupy/raisiny caramel flavors vs. the C60.

For yeast: try Wyeast 1450 (Denny's Favorite). Also my personal favorite for these kinds of beers.

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Old 02-11-2013, 06:25 PM   #8
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Ok recipe now looks like this

10# 2-row
2# munich
2#vienna
1#crystal 120
1/2# carapils
1/2# flaked oat
1/2 cup dark brown sugar

1z magnum 60m
1/2z simcoe 15
1/2z cascade 10
1/2z cascade 5
1/2z simcoe 5
1z centennial dry
1z cascade dry

And wyeast 1450 sounds like what I want so ill go with that
Does this look better?

52 ibu and 16.7 srm

Thanks everyone

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Old 02-11-2013, 06:37 PM   #9
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I think overall it looks like a really good starting point. I love hoppy amber ales and brew them a lot. This is in the ballpark of what I brew.

I go about 60/40 or 70/30 2 row to munich.

The flaked oats is awesome - keep it for sure, and even go a pound - makes for a nice creamy ale.

I think your hops look great. I usually go with falconers flight, but what you have looks perfect as well.

1450 would be a good yeast - I am meaning to try it in the near future. I usually use 1272.

Differences for me -

a pound of crystal 120 is a lot in my opinion. I usually use about a half pound of caramunich III and maybe a quarter pound of crystal 80 and then use tiny amounts of crystal 120 and chocolate to get to a color in the 14.5-15.5 range. I do like a little of the chocolate, or debittered black because it gives a "ruby" hint to it. I am talking 1-2 ounces of the crystal 120/chocolate

Also, not sure what your efficiency is/batch size . . . but seems like a lot of grain. I shoot for gravity in the 1.055-1.065 range.

looks like a good recipe though IMO.

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Old 02-11-2013, 06:49 PM   #10
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Dumb question maybe, but why the oats and brown sugar? that's very odd, especially the brown sugar, in a hoppy red.

I'd leave those out (oats do give a creamy "slick" mouthfeel, but they can also wreck head retention, and brown sugar just doesn't taste very good when it's fermented out in my opinion plus thin and dry the beer), and change the hops a bit. Of course 1/2 cup is meaningless as it's such a small amount so I'd just leave it out entirely.

A pound of 120L is too much. I'd use some lighter crystal in there instead of all 120L- maybe .75 pound of 40L and .25 pound of 120L as an example.

For a "hoppy" beer, I'd move the 30 minute hops to 15 minutes, and have all the additions at 1 ounce instead of smaller amounts later in the boil.

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