I lived in Raleigh the last several years and almost exclusively drank Red Oak. I moved back to Michigan 2 years ago and have been wanting to brew something as close as I could to it - searching these forums I found a post from what appeared to be the brewer suggesting the malt bill, hop selection, and yeast. I've brewed this multiple times now and have found it to be quite similar - always keep a keg on hand!
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 6.74 gal
Boil Time: 60 min
End of Boil Vol: 6.24 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Two Stage
7 lbs 8.0 oz Munich Malt - 20L (20.0 SRM) Grain 1 75.0 %
2 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 2 25.0 %
1.00 oz Tettnang [4.50 %] - Boil 60.0 min Hop 3 15.4 IBUs
0.50 oz Spalter [4.50 %] - Boil 30.0 min Hop 4 5.9 IBUs
0.50 oz Saaz [3.75 %] - Boil 10.0 min Hop 5 2.3 IBUs
2.0 pkg German Lager (White Labs #WLP830) [35.49 ml] Yeast 6 -
Gravity, Alcohol Content and Color
Est Original Gravity: 1.046 SG
Est Final Gravity: 1.010 SG
Bitterness: 23.6 IBUs
Est Color: 13.9 SRM
I ferment for 2-weeks at 50*F, then lager 6 weeks at 33*F.
Let me know if you brew this and what you think!
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Link to the thread with the 'Recipe' - guess my memory didn't serve me right, one of the forum users here reached out the the brewery and received the response. Its on the bottom of the first page of the thread.
https://www.homebrewtalk.com/f12/lookin-get-close-recipe-red-oak-9566/