Help with Cinder Cone Red recipe

I'm looking at brewing an extract copy of Deschutes Cinder Cone Red. When I emailed them this is what they sent:

Recipe type: All grain
Batch size: 5 U.S. gallons
Original gravity: 1.052-1.056
Final gravity: 1.014-1.018
Boil time: 90 minutes
Fermentation temp: 65° F
Yeast type: English Ale

Malt: Hops:
NW 2-row Pale Malt Cascade
Caramel Malt Amarillo
Dextrin Malt Simco
Black Barley Tettnanger

This is what I came up with:

Black Barley 1.00 oz
Crystal 10L 0.50 lb
Crystal 40L 0.50 lb
Crystal 80L 1.00 lb
LME 8.00 lb

Hops:
Name amount Alpha% Min
Simcoe 0.50 oz 12.9 60
Tettnanger 0.50 oz 4.5 30
Simcoe 0.50 oz 12.9 15
Tettnanger 0.50 oz 4.5 15
Cascade 1.00 oz 7.2 15
Cascade 1.00 oz 7.2 0

Total IBU 51

I will be doing a full boil and I thought of using WhiteLabs 051 California ale yeast.

What do you think?

Nothing yet?

Sorry! I have never heard of this beer, so I'm absolutely no help to you at all. Hopefully, you'll find someone who knows this beer and can tell you how close you are. Good luck!

YooperBrew said:

Sorry! I have never heard of this beer, so I'm absolutely no help to you at all. Hopefully, you'll find someone who knows this beer and can tell you how close you are. Good luck!

Click to expand...

Thanks, Its a deschutes brewery seasonal ale, I'm looking to brew something similar since it is no longer in season.

i have formulated my own AG version of this brew. i havent brewed it yet, but plan on it! this is a FANTASTIC brew!

BrewMeister49 said:

i have formulated my own AG version of this brew. i havent brewed it yet, but plan on it! this is a FANTASTIC brew!

Click to expand...

what is your recipe? is it anything like mine, but without the extract?


thanks

I know someone has some ideas, Does the recipe look like a good red?

why are you not using English Ale? If you are trying to make a beer that tastes like Cinder Cone Red yeast will be more important than what you choose for steeping grains. So first off I would say use the appropriate yeast. A full pound of cyrstal 80L seems a bit much, but I could be wrong....

FlySpargeVorlauf said:

why are you not using English Ale? If you are trying to make a beer that tastes like Cinder Cone Red yeast will be more important than what you choose for steeping grains. So first off I would say use the appropriate yeast. A full pound of cyrstal 80L seems a bit much, but I could be wrong....

Click to expand...

Thanks, I over looked that. I will change it to use WLP002 English ale yeast.
Do you think I should cut the crystal 80 back to 1/2 pound, or maybe use 1/2 pound of crystal 120 instead?

My Mojave Red is very close. You can't use the Melanoidin malt in a pure extract batch and I think it is is important.

I updated my recipe. What do you think?

total IBU 37.2
WLP007 Dry English Ale Yeast

I will be brewing this tonight, I hope it turns out good.

How did this turn out? I'm a big fan of Cinder Cone but I live in the Midwest and am lucky to get one every few years. This is the one clone I am interested in....

testy_123 said:

How did this turn out? I'm a big fan of Cinder Cone but I live in the Midwest and am lucky to get one every few years. This is the one clone I am interested in....

Click to expand...

It turned out good, but not a very close clone. The hop amounts need upped to about 50 IBU's. The flavor is pretty close. The aroma is a little different also, not bad, just not Cinder Cone. I compared it to a bottle of Cinder Cone that I had stashed away and immediately noticed that the flavor was close, but not the hop bite that CC has.
You might try conroe's Mojave Red, he says its pretty close. I may try to brew it next time and find out.

Yes it is close, change the hops and loose the crystal 40L and you will be closer. Sterling is better though.