Bernie's Righteous Red Ale

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Bernie Brewer

Grouchy Old Fart
Joined
Feb 2, 2006
Messages
7,505
Reaction score
187
Location
Eldorado, WI
Recipe Type
All Grain
Yeast
Wyeast American Ale
Yeast Starter
yes
Batch Size (Gallons)
10
Original Gravity
1.050
Final Gravity
1.012
Boiling Time (Minutes)
60
IBU
25.6
Color
12.6
Primary Fermentation (# of Days & Temp)
21 days @ 68f
Tasting Notes
Nicely balanced- I\'m no hophead, so I keep the IBU\'s on the low end of the style
I've been brewing this one for a couple years now, and a friend recently requested this brew for their 25th wedding anniversary. So, if it's good enough for an event like that, it's good enough to post here!

Here is a beersmith file of the recipe:View attachment RighteousRed.bsm

Amount Item Type % or IBU
11.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 53.7 %
4.00 lb Caramel/Crystal Malt - 30L (30.0 SRM) Grain 19.5 %
4.00 lb Munich Malt - 20L (20.0 SRM) Grain 19.5 %
1.00 lb Biscuit Malt (23.0 SRM) Grain 4.9 %
0.50 lb Wheat Malt, Ger (2.0 SRM) Grain 2.4 %
2.00 oz Cascade [6.80%] (60 min) Hops 20.5 IBU
1.00 oz Cascade [6.80%] (15 min) Hops 5.1 IBU
American Ale (Wyeast Labs #1056) Yeast-Ale


Mash Name: Temperature Mash, 1 Step, Medium Body Total Grain Weight: 20.50 lb
Sparge Water: 9.05 gal Grain Temperature: 60.0 F
Sparge Temperature: 168.0 F TunTemperature: 160.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Name Description Step Temp Step Time
Saccharification Add 25.63 qt of water at 167.7 F 154.0 F 60 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min



Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
 
Hi Bernie. I'm brewing tomorrow (hopefully) what I've been thinking of as an American Red too. I'm going in a little different direction, using Munich as my base malt to give it a little more malt backbone and using the White Labs East Coast yeast, again to accentuate the malt, and uping the IBUs a little.

My main question though was about the red color - I was planning on using a small amount of roast barley added to the mash just during the mash out and sparging - to get color and not flavor. Does your 30 L Caramel in the mash give a red color?

Thanks for sharing your recipe!
 
Brewed this yesterday, used a few variations on the grain but thanks for the recipe! Ended up with 5.5 gallon batch.

Pale Malt 2 Row 5.5#
Caramel Malt 40 L 2#
Caramunich II 45L 2#
Castile Biscuit 25 L 0.5#
White Wheat 2L 0.25#

Did a 70 min mash in, sort of my magic number, this was my third all grain so I'm still stumbling around int he dark a little
 
Great recipe. Just bottled mine last night. Added about a half ounce of black when I brewed it and the color is gorgeous.
Even warm and flat right out of the bottling bucket the flavor is superb. (can't let that last 1/2 bottle go to waste)
 
Bernie Brewer said:
I've been brewing this one for a couple years now, and a friend recently requested this brew for their 25th wedding anniversary. So, if it's good enough for an event like that, it's good enough to post here!

Here is a beersmith file of the recipe:<img src="https://www.homebrewtalk.com/attachment.php?attachmentid=14735"/>

Amount Item Type % or IBU
11.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 53.7 %
4.00 lb Caramel/Crystal Malt - 30L (30.0 SRM) Grain 19.5 %
4.00 lb Munich Malt - 20L (20.0 SRM) Grain 19.5 %
1.00 lb Biscuit Malt (23.0 SRM) Grain 4.9 %
0.50 lb Wheat Malt, Ger (2.0 SRM) Grain 2.4 %
2.00 oz Cascade [6.80%] (60 min) Hops 20.5 IBU
1.00 oz Cascade [6.80%] (15 min) Hops 5.1 IBU
American Ale (Wyeast Labs #1056) Yeast-Ale

Mash Name: Temperature Mash, 1 Step, Medium Body Total Grain Weight: 20.50 lb
Sparge Water: 9.05 gal Grain Temperature: 60.0 F
Sparge Temperature: 168.0 F TunTemperature: 160.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Name Description Step Temp Step Time
Saccharification Add 25.63 qt of water at 167.7 F 154.0 F 60 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min

Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

What was the batch size of this recipe?
 

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