johnbrain
Well-Known Member
My brew partner really likes the Red Ale from Oceanide Ale Works here in North County San Diego. I like it as well. They're website describes it as slightly hoppy but I thought it was well balanced with malts up front.
Below is the recipe I am working on as a noob. It coomes from a Home Brew Mart/Ballast Point Extract recipe. I added the Munich and Victory for a bit of malty biscuity feel. Please let me know your thoughts. I plan on using a batch sparge to capture approximately equal runnings from the initial infusion and the sparge then sparge into the kettle if need be. The LME will go in at flameout.
Thanks in advance.
Olivenhain Red Ale - American Amber Ale
================================================================================
Batch Size: 5.513 gal
Boil Size: 3.933 gal
Boil Time: 60.000 min
Efficiency: 70%%
OG: 1.071
FG: 1.021
ABV: 6.5%%
Bitterness: 41.1 IBUs (Tinseth)
Color: 21 SRM (Morey)
Fermentables
================================================================================
Name Type Amount Mashed Late Yield Color
Liquid Extract (LME) - Amber Extract 7.000 lb No Yes 78%% 13 L
Caramel/Crystal Malt - 80L Grain 16.000 oz Yes No 74%% 80 L
Caramel/Crystal Malt - 120L Grain 8.000 oz Yes No 72%% 120 L
Pale Malt (2 Row) US Grain 3.000 lb Yes No 79%% 2 L
Munich Malt Grain 8.000 oz Yes No 80%% 9 L
Victory Malt Grain 10.000 oz Yes No 73%% 25 L
Total grain: 12.625 lb
Hops
================================================================================
Name Alpha Amount Use Time Form IBU
Centennial 9.8%% 1.200 oz Boil 60.000 min Pellet 40.2
Cascade 6.2%% 1.000 oz Boil 1.000 min Pellet 0.9
Yeast
================================================================================
Name Type Form Amount Stage
WLP005 - British Ale Yeast Ale Liquid 2.367 tbsp Primary
Mash
================================================================================
Name Type Amount Temp Target Time
Conversion Step, 68C Infusion 1.758 gal 167.100 F 154.000 F 60.000 min
Top Infusion 1.300 gal 168.000 F 168.000 F 10.000 min
Batch Sparge Infusion 2.000 gal 168.000 F 168.000 F 10.000 min
Instructions
================================================================================
0) Add 16.000 oz Caramel/Crystal Malt - 80L, 8.000 oz Caramel/Crystal Malt - 120L, 3.000 lb Pale Malt (2 Row) US, 8.000 oz Munich Malt, 10.000 oz Victory Malt, to the mash tun.
1) Bring 1.758 gal water to 167.100 F, 1.300 gal water to 168.000 F, 2.000 gal water to 168.000 F, for upcoming infusions.
2) Add 1.758 gal water at 167.100 F to mash to bring it to 154.000 F. Hold for 60.000 min.
3) Add 1.300 gal water at 168.000 F to mash to bring it to 168.000 F. Hold for 10.000 min.
4) Add 2.000 gal water at 168.000 F to mash to bring it to 168.000 F. Hold for 10.000 min.
5) Bring the wort to a boil and hold for 60.000 min.
6) Put 1.200 oz Centennial into boil for 60.000 min.
7) Put 1.000 oz Cascade into boil for 1.000 min.
8) Stop boiling the wort.
9) Add 7.000 lb Liquid Extract (LME) - Amber, to the boil at knockout.
10) You should have 3.113 gal wort post-boil.
You anticipate losing 0.000 tsp to trub and chiller loss.
Add 2.400 gal top up water into primary.
The final volume in the primary is 5.513 gal.
11) Cool wort and pitch WLP005 - British Ale Yeast Ale yeast, to the primary.
12) Let ferment until FG is 1.021.
13) Transfer beer to secondary.
Below is the recipe I am working on as a noob. It coomes from a Home Brew Mart/Ballast Point Extract recipe. I added the Munich and Victory for a bit of malty biscuity feel. Please let me know your thoughts. I plan on using a batch sparge to capture approximately equal runnings from the initial infusion and the sparge then sparge into the kettle if need be. The LME will go in at flameout.
Thanks in advance.
Olivenhain Red Ale - American Amber Ale
================================================================================
Batch Size: 5.513 gal
Boil Size: 3.933 gal
Boil Time: 60.000 min
Efficiency: 70%%
OG: 1.071
FG: 1.021
ABV: 6.5%%
Bitterness: 41.1 IBUs (Tinseth)
Color: 21 SRM (Morey)
Fermentables
================================================================================
Name Type Amount Mashed Late Yield Color
Liquid Extract (LME) - Amber Extract 7.000 lb No Yes 78%% 13 L
Caramel/Crystal Malt - 80L Grain 16.000 oz Yes No 74%% 80 L
Caramel/Crystal Malt - 120L Grain 8.000 oz Yes No 72%% 120 L
Pale Malt (2 Row) US Grain 3.000 lb Yes No 79%% 2 L
Munich Malt Grain 8.000 oz Yes No 80%% 9 L
Victory Malt Grain 10.000 oz Yes No 73%% 25 L
Total grain: 12.625 lb
Hops
================================================================================
Name Alpha Amount Use Time Form IBU
Centennial 9.8%% 1.200 oz Boil 60.000 min Pellet 40.2
Cascade 6.2%% 1.000 oz Boil 1.000 min Pellet 0.9
Yeast
================================================================================
Name Type Form Amount Stage
WLP005 - British Ale Yeast Ale Liquid 2.367 tbsp Primary
Mash
================================================================================
Name Type Amount Temp Target Time
Conversion Step, 68C Infusion 1.758 gal 167.100 F 154.000 F 60.000 min
Top Infusion 1.300 gal 168.000 F 168.000 F 10.000 min
Batch Sparge Infusion 2.000 gal 168.000 F 168.000 F 10.000 min
Instructions
================================================================================
0) Add 16.000 oz Caramel/Crystal Malt - 80L, 8.000 oz Caramel/Crystal Malt - 120L, 3.000 lb Pale Malt (2 Row) US, 8.000 oz Munich Malt, 10.000 oz Victory Malt, to the mash tun.
1) Bring 1.758 gal water to 167.100 F, 1.300 gal water to 168.000 F, 2.000 gal water to 168.000 F, for upcoming infusions.
2) Add 1.758 gal water at 167.100 F to mash to bring it to 154.000 F. Hold for 60.000 min.
3) Add 1.300 gal water at 168.000 F to mash to bring it to 168.000 F. Hold for 10.000 min.
4) Add 2.000 gal water at 168.000 F to mash to bring it to 168.000 F. Hold for 10.000 min.
5) Bring the wort to a boil and hold for 60.000 min.
6) Put 1.200 oz Centennial into boil for 60.000 min.
7) Put 1.000 oz Cascade into boil for 1.000 min.
8) Stop boiling the wort.
9) Add 7.000 lb Liquid Extract (LME) - Amber, to the boil at knockout.
10) You should have 3.113 gal wort post-boil.
You anticipate losing 0.000 tsp to trub and chiller loss.
Add 2.400 gal top up water into primary.
The final volume in the primary is 5.513 gal.
11) Cool wort and pitch WLP005 - British Ale Yeast Ale yeast, to the primary.
12) Let ferment until FG is 1.021.
13) Transfer beer to secondary.