Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > American Ale > All-Grain - Bottle Rocket American Red

Reply
 
LinkBack Thread Tools
Old 07-21-2012, 06:53 PM   #1
iammatt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Porterville, CA
Posts: 92
Likes Given: 1

Default All-Grain - Bottle Rocket American Red

Recipe Type: All Grain
Yeast: California Ale (White Labs #WLP001)
Yeast Starter: 1000ml
Batch Size (Gallons): 5
Original Gravity: 1.056
Final Gravity: 1.013
IBU: 41
Boiling Time (Minutes): 60
Color: 16.8
Primary Fermentation (# of Days & Temp): 14 @ 68F
Secondary Fermentation (# of Days & Temp): 7 @ 75F
Tasting Notes: Huge pine, citrus, and tropical fruit aroma and flavor balanced by ample malt.

Bottle Rocket American Red
Beersmith 2 Recipe

Code:
Bottle Rocket American Red

Recipe Specifications
--------------------------
American Amber Ale
Pre-Boil Volume: 6.00 gal
Batch Size (fermenter): 5.00 gal   
Estimated OG: 1.056 SG
Estimated Color: 16.8 SRM
Estimated IBU: 40.2 IBUs
Brewhouse Efficiency: 70.00 %

Ingredients:
------------
Amt                   Name                                        %/IBU 
8 lbs                 Pale Malt (2 Row) US (2.0 SRM)              71.6 %
1 lbs                 Munich Malt (9.0 SRM)                        8.9 %
8.0 oz                Caramel/Crystal Malt - 20L (20.0 SRM)        4.5 %
8.0 oz                Caramel/Crystal Malt - 40L (40.0 SRM)        4.5 % 
8.0 oz                Caramel/Crystal Malt - 60L (60.0 SRM)        4.5 %
8.0 oz                Caramel/Crystal Malt - 80L (80.0 SRM)        4.5 % 
2.0 oz                Carafa II (412.0 SRM)                        1.1 %
1.0 oz                Roasted Barley (300.0 SRM)                   0.5 %
0.90 oz               Magnum [13.50 %] - Boil 60.0 min             40.2 IBUs 
1.0 pkg               California Ale (White Labs #WLP001)

Dry Hopping
------------
0.50 oz               Simcoe [13.00 %] - Dry Hop 7.0 Days          0.0 IBUs 
0.50 oz               Amarillo Gold [8.50 %] - Dry Hop 7.0 Days    0.0 IBUs 

Mash/Fermentation
------------
Mash @ 154F with 13.25 Quarts for 60 Minutes
Sparge @ 168F until 6 Gallons of Wort are Collected
Boil 60 Minutes
Ferment 14 days @ 68F followed by a 7 day Secondary/Dry Hopping
This is my first original recipe that I really 'developed' over eight different brew sessions. It's also the first original recipe where I felt my beer met "commercial quality". I use a 2000ml starter whenever using White Labs or Wyeast, either work fine in this recipe.

Its a super tasty beer. The Simcoe and Amarillo provide an amazing piney, citrus, and tropical aroma while the Magnum leaves a nice spice in the beer. The crystal malts leave a pleasant roasty slight sweetness that balances out the hops. The Carafra II and Roasted Barley help give the beer a pleasant roasted malt flavor, and a great color. I took a case of bombers to a 4th of July BBQ, and they were gone within a couple hours. A huge hit, and now have a keg dedicated to just his beer as it has became my "House Amber." I hope you all enjoy it as much as my friends and I do.
beer.jpg  
__________________

Last edited by iammatt; 07-23-2012 at 02:04 AM. Reason: Pictar!
iammatt is offline  
 
Reply With Quote Quick reply to this message
Old 07-23-2012, 10:05 PM   #2
Orthobrewsky
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Orthobrewsky's Avatar
Recipes 
 
Join Date: Aug 2011
Location: College Town
Posts: 316
Liked 47 Times on 36 Posts
Likes Given: 121

Default


This looks interesting and I bet it's a very good beer. I'm interested in your process here, especially since you refined this over eight iterations. Specifically, I noticed the Carafa 2 and the 300L roasted barley. The Carafa seems like an obvious coloring addition while avoiding any bitter roastiness. Why the ounce of roasted barley and why is it the lighter version of roasted?

I'm still fairly new to this and trying to learn about all the special little malt characteristics.

__________________
Orthobrewsky is offline  
 
Reply With Quote Quick reply to this message
Old 07-23-2012, 10:44 PM   #3
iammatt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Porterville, CA
Posts: 92
Likes Given: 1

Default


Originally I began with only Carafra for the "dark" malt which was good, but I wanted to try for a bit of that bite that comes from roasted barley to compliment the sweetness of the Crystal Malt. The lighter color is the only roasted barley the LHBS had at the time, and a pound of roasted malt lasts a while with my brewing. It's only almost 2% of the grist, so the flavor is very subdued, but there is definitely a roasted flavor in there not coming from the Crystal.

__________________

Last edited by iammatt; 07-24-2012 at 03:24 AM. Reason: Fixing post from cellphone
iammatt is offline  
 
Reply With Quote Quick reply to this message
Old 10-24-2012, 07:43 PM   #4
hotpants
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Kalamazoo
Posts: 26
Default


I might make this and ferment it out with a belgian yeast, see what goes down.

__________________
hotpants is offline  
 
Reply With Quote Quick reply to this message
Old 10-24-2012, 07:53 PM   #5
CBelli
Beer Lover
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
CBelli's Avatar
Recipes 
 
Join Date: Jun 2012
Location: Glen Ridge
Posts: 139
Liked 14 Times on 11 Posts
Likes Given: 30

Default


looks malty..... I'm afraid it may be too malty/sweet for me.

on he dry hops I see you only added 1 ounce total. does that give you enough aroma??

I do like the idea.

__________________
CBelli is offline  
 
Reply With Quote Quick reply to this message
Old 10-24-2012, 08:07 PM   #6
iammatt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Porterville, CA
Posts: 92
Likes Given: 1

Default


Quote:
Originally Posted by hotpants View Post
I might make this and ferment it out with a belgian yeast, see what goes down.
Let me know how that turns out, I've never used a belgian yeast so I'm interested in hearing how it turns out.

Quote:
Originally Posted by CBelli View Post
looks malty..... I'm afraid it may be too malty/sweet for me.

on he dry hops I see you only added 1 ounce total. does that give you enough aroma??

I do like the idea.
It's quiet malty, however I don't find it too sweet. I do know some are fans of the crystals though. The .5 oz of Simcoe and Amarillo seems to do the trick quiet well. I just didn't use a full oz. of each because I was low, I'm sure upping would give it plenty more of the aroma. In fact I just ordered a lbs. of Amarillo and Simcoe and am going to give this a try with my next brew day.
__________________
iammatt is offline  
 
Reply With Quote Quick reply to this message
Old 10-24-2012, 09:12 PM   #7
hotpants
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Kalamazoo
Posts: 26
Default


Quote:
Originally Posted by iammatt View Post
Let me know how that turns out, I've never used a belgian yeast so I'm interested in hearing how it turns out.



It's quiet malty, however I don't find it too sweet. I do know some are fans of the crystals though. The .5 oz of Simcoe and Amarillo seems to do the trick quiet well. I just didn't use a full oz. of each because I was low, I'm sure upping would give it plenty more of the aroma. In fact I just ordered a lbs. of Amarillo and Simcoe and am going to give this a try with my next brew day.
Absolutely, I'm actually gonna split the wort and ferment half with WLP530 Abbey ale yeast, and the other half with WLP001. Ill let you know how they turn out and compare
__________________
hotpants is offline  
 
Reply With Quote Quick reply to this message
Old 10-24-2012, 09:47 PM   #8
kroach01
Junior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: NYC
Posts: 347
Liked 25 Times on 22 Posts
Likes Given: 35

Default


Will be bottling this next week. I progressively added .5 oz simcoe whole leaf to this in the last 20 minutes, and it smells and tastes AWESOME so far.
Had to sub the amarillo for ahtatum
Great recipe!

__________________
kroach01 is offline  
 
Reply With Quote Quick reply to this message
Old 10-25-2012, 02:12 AM   #9
iammatt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Porterville, CA
Posts: 92
Likes Given: 1

Default


Quote:
Originally Posted by kroach01 View Post
Will be bottling this next week. I progressively added .5 oz simcoe whole leaf to this in the last 20 minutes, and it smells and tastes AWESOME so far.
Had to sub the amarillo for ahtatum
Great recipe!
Awesome. I bet those Simcoe hoppings through the final minutes give this an amazing piney/earthy taste. I've done the same with Willamette and it gets an awesome woody tea like character that goes with the cirtrus and fruit of the hops.
__________________
iammatt is offline  
 
Reply With Quote Quick reply to this message
Old 10-27-2012, 11:45 AM   #10
kroach01
Junior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: NYC
Posts: 347
Liked 25 Times on 22 Posts
Likes Given: 35

Default


Sweet! Wilamette is another good one for this. Will have to try that!

__________________
kroach01 is offline  
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
All-Grain - Hoppy American Amber or Malty American Pale Ale? Yooper American Ale 151 07-17-2014 06:30 PM
American Red Ale Spyk'd American Ale 17 06-04-2014 01:16 AM
Extract - #272 American Red Ale dangerbrew American Ale 0 12-18-2008 05:21 AM
All American Ale (AG) joebou4860 American Ale 0 08-15-2007 10:15 AM
American Philological Association American Pale Ale (APA.APA) deharris American Ale 1 07-14-2007 02:07 PM