thebamaking
Well-Known Member
so i made this beer before i knew that crystal 120 L and 90 L are most of the time used in small portions for coloring and a roasty flavor. my recipe is...(please don't laugh"
West Coast Red Ale
Partial Mash
1 lb. U.S. 2-row pale malt
1 lb. crystal 20L
2 lb. crystal 40 L
1 lb. crystal 90 L
1 lb. crystal 120L
steep at 150 for 45 minutes, sparge with 20 quarts water at 170
3 lb. extra pale lme
1 lb. munich lme
1 oz chinook 60 min
.25 oz hallertau/saaz mix 15 min
1 oz centennial 5 min
white labs california ale yesat
i was wondering how roasty will this brew turn out? i love st. rogue red ale and rogue's santa's private reserve ale, those are the only ones i have tried that will be similar. would anyone reccomend dry hopping with cascade or centennial to balance to roastiness out?
West Coast Red Ale
Partial Mash
1 lb. U.S. 2-row pale malt
1 lb. crystal 20L
2 lb. crystal 40 L
1 lb. crystal 90 L
1 lb. crystal 120L
steep at 150 for 45 minutes, sparge with 20 quarts water at 170
3 lb. extra pale lme
1 lb. munich lme
1 oz chinook 60 min
.25 oz hallertau/saaz mix 15 min
1 oz centennial 5 min
white labs california ale yesat
i was wondering how roasty will this brew turn out? i love st. rogue red ale and rogue's santa's private reserve ale, those are the only ones i have tried that will be similar. would anyone reccomend dry hopping with cascade or centennial to balance to roastiness out?