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Old 12-08-2012, 05:02 PM   #1
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Default All-Grain - Kiwi Red Ale

Recipe Type: All Grain
Yeast: US-05
Yeast Starter: None
Additional Yeast or Yeast Starter: None
Batch Size (Gallons): 5.5
Original Gravity: 1.053
Final Gravity: 1.012
IBU: 48.1
Boiling Time (Minutes): 60
Color: 13
Primary Fermentation (# of Days & Temp): 21
Additional Fermentation: None
Secondary Fermentation (# of Days & Temp): None
Tasting Notes: See main body

Efficiency was 74%

10 lbs Pale 2-row
8 oz Cara-pils
4 oz Crystal 80L
4 oz Chocolate malt

.5 oz Apollo @ 60 min
1 Whirlfloc tab @ 15 min
.5 oz Motueka @ 15 min
.5 oz Motueka @ 10 min
.5 oz Motueka @ 5 min
.5 oz Motueka @ FO

Ferment 10-14 days with US-05

2 oz Nelson Sauvin dry hop until total fermentation time is 21 days

Bottle with approximately 4 oz of table sugar and 1.5 tsp of gelatin bloomed in water for 1 hour and heated (but not boiled) just enough to dissolve

Notes:
I honestly debated on which category to put this recipe in. It's American in that it's aggressively hopped, but it uses mostly New Zealand hops, so there's that. It could be called an American Amber, but it lacks the body typically associated with amber ales. Color-wise I'd like to call it a red (wait, I am calling it a red), but there's definitely nothing Irish about it. In the end I just decided to call a spade a spade and so its been named.

Having said that, once you get past the mental torture of properly classifying the beer and then promptly ignore it, you'll find a well hopped, but not overly so, dry-ish ale that has notes of white wine, fruit and a little spiciness. Just enough malt character to keep the hops from completely consuming the beer. I haven't shared it yet, so I don't have any objective feedback, but I'll be including it in a trade soon so I'll get some notes on it then.

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Old 12-16-2012, 05:28 AM   #2
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Just a quick update. Got the seal of approval from my mother-in-law. She's never said she hasn't liked one of my brews, so I don't know if she's just being nice. But based on what I think of it and the fact that she likes craft beer, I think she's giving a legit opinion.

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Old 05-29-2013, 08:16 PM   #3
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What temp did you mash at?

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Old 05-29-2013, 11:15 PM   #4
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150 F. Are you thinking of brewing it? I would love to hear your thoughts if you do.

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Old 05-30-2013, 03:25 AM   #5
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I am going to be brewing a red ipa this weekend and was thinking of using some Motueka, so this intrigued me. I noticed you didn't list the mash temp, so I was just curious.
I'll let you know how mine turns out. Our recipes are different but are geared towards the same goal.
Cheers!

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