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Home Brew Forums > Home Brewing Beer > Extract Brewing > Critique my 1st recipe - American red ale
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Old 01-24-2010, 10:32 PM   #11
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I brewed AHS's American Red and it starts w/ Munich LME and adds Munich malt and 2-row (minimash), as well as CaraMunich and Special B. Very good beer, but it depends on whether you care about style.

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Old 01-25-2010, 12:48 AM   #12
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Quote:
Originally Posted by chask31 View Post
I was using hopville.com. I guess they are not that accurate
This free one seems to work pretty well:

http://hbd.org/cgi-bin/recipator/recipator

Jim
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Old 09-11-2010, 08:51 PM   #13
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So the first version of the recipe tasted great but yes, it was more of a Pale Ale. This was not exactly what I was going for, so I am trying again although I will brew the first version again. What I did was lower the amt of 60L by 4oz, add some biscuit and change the hop schedule. Anyone have any tips or ideas? Will this still have a hoppy character? I am going for malty rather than hoppy. Planning to brew this guy tomorrow.

5 lb 8 oz Briess Pilsen Light DME
1 lb 4 oz Caramel/Crystal Malt - 60L
8 oz Biscuit Malt

60 mins 0.5 Centennial pellet 9.1
15 mins 0.5 Cascade pellet 5.4
15 mins 0.25 Centennial pellet 9.1
5 mins 0.5 Cascade pellet 5.4

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Old 09-11-2010, 10:41 PM   #14
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Maybe do the Irish red thing of adding 4oz of roasted barley for color?

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Old 09-12-2010, 04:44 PM   #15
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Anyone have any suggestions for the hops?

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Old 09-12-2010, 05:08 PM   #16
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I would hold all of the late hop additions until the last 1-2 minutes of the boil. I've found that 10-15 minute additions add quite a bit of bitterness.

Also, I'd say you could go with Briess Golden Light dme for a little richer malt character, unless you have bought pilsener dme in bulk. You might think of going with 1.25 lb of 40-60L caramel and .25 lb of 120L caramel for a hint of redness.

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Old 09-12-2010, 06:31 PM   #17
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Should I cut the hops down or just move it all to the last minute or 2 of the boil? I will probably cut out the second portion of Centennial

I bought the pilsen in bulk and dont think I have any 120L on hand. Maybe I will try that one next time.

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Old 09-12-2010, 11:38 PM   #18
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The Pils seems an odd choice for an american, why was it that and not Golden Light?

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Old 09-13-2010, 04:53 PM   #19
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The pils is all that North Country Malt had in stock at the time I ordered.

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Old 09-13-2010, 05:48 PM   #20
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Quote:
Originally Posted by chask31 View Post
Should I cut the hops down or just move it all to the last minute or 2 of the boil?
It really depends on what you want out of your brew. I am in Michigan and my favorite red/amber ale is Bell's Amber, which is a balanced brew, possibly toward the malt side of the equation. From what I understand, red/amber ales on the west coast tend to have a bigger hop presence. In my mind, an amber ale that is balanced toward hops rather than malt is encroaching on pale ale territory, so I brew my amber to be more malty/less hoppy than my pale ale so there is more of a distinction. I don't know where your preference lies.

Here's the specs on my...

Amber:

(I finish my boil with 6gal in the kettle and 5.5gal in the fermenter)

1.5lb Caramel Malts (.5lb each of 20L, 40L, and 60L)
7lb Briess Golden Light DME
60 mins - 14g (.5oz) Columbus @ 14.2%AA
10 mins - Whirlfoc tablet
Flameout - 28g (1oz) Ahtanum @ 5.2%AA

OG: 1.054
TG: 1.013
Color: 12.41 SRM
IBU's: 26.3
Alcohol: 5.31%

Pale:

1.25lb Caramel Malts (.25lb each of 20L, 40L, 80L, and 120L)
7lb Briess Golden Light DME
60 mins - 20g (.71oz) Columbus @ 14.2%AA
10 mins - Whirlfoc tablet
Flameout - 56g (2oz) Ahtanum @ 5.2%AA
Dry Hop - 56g (2oz) Ahtanum @ 5.2%AA

OG: 1.052
TG: 1.013
Color: 12.7 SRM
IBU's: 37.6
Alcohol: 5.11%

The amber comes out with a balanced flavor and caramel in the nose, but make the pale has a nice firm bitterness and really hits you in the face with hop aroma from the extra flamout/dryhop quantities!
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