All Grain Yeast:
Nottingham Yeast Starter:
No Additional Yeast or Yeast Starter:
No Batch Size (Gallons):
5 Original Gravity:
1.046 Final Gravity:
20 Boiling Time (Minutes):
16 Primary Fermentation (# of Days & Temp):
14 days, 65 degrees Tasting Notes:
Solid red ale, caramelly malt forward, with roasted and estery notes
I started working on a red ale recipe for my dad, and after trying a few different things from a few different places, I sort of dialed backwards into a recipe that is only slightly off Jamil's Irish Red Ale article in BYO. So it goes.
Dad's Red Ale
5 gallon recipe:
8 pounds of 2-row American Pale Ale Malt
8 ounces of American Crystal 40l
6 ounces of American Crystal 120l
4 ounces of Roasted Barley
2 ounces of Torrified Wheat
1/2 an ounce of Glacier @60 minutes
1/2 an ounce of Glacier @20 minutes
Nottingham Ale Yeast, no starter.
Single-Infusion Mash in at 153 for one hour. Mash out at 170.
Bring to a boil, for 90 minutes.
1/2 an ounce of Glacier at the 60 minute mark, and the other half at the 20 minute mark.
Ferment cool at 65 degrees for two weeks.
Put directly into a bottling bucket, from there, with about 3-4 ounces of priming sugar.
In the bottle, it is drinkable in about two weeks, but better at four or six.
I've oak-aged this once, with bourbon-soaked oak chips, and that was really wonderful, and ended up - with the vanilla spice notes of Hungarian oak and all the caramel malt flavor - tasting like a really nice root beer/craft beer hybrid. Not everyone liked it oaked. (My dad and I sure did!)
This one's for my Dad!
I made it again yesterday, and will be sending it almost all home with him the next time he's down for a weekend.