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BierStreet · 01-16-2012, 05:18 AM

Recipe Type: All Grain
Yeast: wyeast 1056 or safale 05
Yeast Starter: no
Batch Size (Gallons): 5.5
Original Gravity: 1.050
Final Gravity: 1.010
IBU: 22
Boiling Time (Minutes): 70
Color: 17 SRM
Primary Fermentation (# of Days & Temp): 6 days @ 68 F
Additional Fermentation: Kegged @ 40 F 10 psi 7 days
Secondary Fermentation (# of Days & Temp): 12 days @ 68 F
Tasting Notes: well balanced, easy to drink

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**

RUNningonbrew · 10-13-2012, 02:08 PM

How did the color turn out? I'm looking to make a hoppy red ale and I'm looking for a good malt base.

BierStreet · 10-15-2012, 12:09 AM

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.

RUNningonbrew · 10-15-2012, 12:08 PM

Any suggestions on how the make it not as deep of a red color? Less roasted barley?

BierStreet · 10-16-2012, 03:19 PM

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