BierStreet American Red Ale
9 lbs 2-row
2 lbs Munich
12 oz Crystal 120
8 oz Cara Pils
8 oz Melanoidin
<2 oz Roasted Barley 700L or 3oz 300L
Mash @ 155 F for 60min
70 min boil
1 oz Williamette 60 min
3/4 oz Williamette 10 min
Dry Hop 1/4 oz Williamette in secondary
You don't have to do a secondary or dry hop, we just wanted a little more hop aroma.
This is a pretty generic recipe so it can be tweaked here and there, but it turned out amazing and everyone we showed it to raved about it... really simple to brew too.
**note we kegged after the secondary ferment, bottled a few too**
How did the color turn out? I'm looking to make a hoppy red ale and I'm looking for a good malt base.
It was a tad on the dark side, but still a nice deep red when held up to the light. The malt profile really made this beer. We brewed a similar recipe but with 4 oz of williamette hops, 1 oz dry hopped and it really turned out good with a great hop aroma.
Any suggestions on how the make it not as deep of a red color? Less roasted barley?
yeah either less crystal 120 or less roasted barley, there is really no "wrong" way to make a red ale lol. But in my opinion the best examples are well balanced, nice hop aroma and malty flavor with a hint of toffee or chocolate
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