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Old 02-18-2010, 10:13 PM   #1
Bernie Brewer
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Feb 2006
Eldorado, WI
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Recipe Type: All Grain   
Yeast: Wyeast American Ale   
Yeast Starter: yes   
Batch Size (Gallons): 10   
Original Gravity: 1.050   
Final Gravity: 1.012   
IBU: 25.6   
Boiling Time (Minutes): 60   
Color: 12.6   
Primary Fermentation (# of Days & Temp): 21 days @ 68f   
Tasting Notes: Nicely balanced- I'm no hophead, so I keep the IBU's on the low end of the style   

I've been brewing this one for a couple years now, and a friend recently requested this brew for their 25th wedding anniversary. So, if it's good enough for an event like that, it's good enough to post here!

Here is a beersmith file of the recipe:RighteousRed.bsm

Amount Item Type % or IBU
11.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 53.7 %
4.00 lb Caramel/Crystal Malt - 30L (30.0 SRM) Grain 19.5 %
4.00 lb Munich Malt - 20L (20.0 SRM) Grain 19.5 %
1.00 lb Biscuit Malt (23.0 SRM) Grain 4.9 %
0.50 lb Wheat Malt, Ger (2.0 SRM) Grain 2.4 %
2.00 oz Cascade [6.80%] (60 min) Hops 20.5 IBU
1.00 oz Cascade [6.80%] (15 min) Hops 5.1 IBU
American Ale (Wyeast Labs #1056) Yeast-Ale


Mash Name: Temperature Mash, 1 Step, Medium Body Total Grain Weight: 20.50 lb
Sparge Water: 9.05 gal Grain Temperature: 60.0 F
Sparge Temperature: 168.0 F TunTemperature: 160.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Name Description Step Temp Step Time
Saccharification Add 25.63 qt of water at 167.7 F 154.0 F 60 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min



Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
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Old 02-20-2010, 12:37 PM   #2

Hi Bernie. I'm brewing tomorrow (hopefully) what I've been thinking of as an American Red too. I'm going in a little different direction, using Munich as my base malt to give it a little more malt backbone and using the White Labs East Coast yeast, again to accentuate the malt, and uping the IBUs a little.

My main question though was about the red color - I was planning on using a small amount of roast barley added to the mash just during the mash out and sparging - to get color and not flavor. Does your 30 L Caramel in the mash give a red color?

Thanks for sharing your recipe!

 
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Old 02-20-2010, 03:18 PM   #3
Bernie Brewer
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Yes, the crystal is the main color factor
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Old 03-27-2010, 07:15 PM   #4
patrick524
 
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Jan 2010
New Bern, North Carolina
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Brewed this yesterday, used a few variations on the grain but thanks for the recipe! Ended up with 5.5 gallon batch.

Pale Malt 2 Row 5.5#
Caramel Malt 40 L 2#
Caramunich II 45L 2#
Castile Biscuit 25 L 0.5#
White Wheat 2L 0.25#

Did a 70 min mash in, sort of my magic number, this was my third all grain so I'm still stumbling around int he dark a little

 
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Old 06-21-2011, 05:39 PM   #5
reezle
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May 2011
west linn, oregon
Posts: 34
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Great recipe. Just bottled mine last night. Added about a half ounce of black when I brewed it and the color is gorgeous.
Even warm and flat right out of the bottling bucket the flavor is superb. (can't let that last 1/2 bottle go to waste)

 
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Old 09-01-2011, 02:30 PM   #6
jvcjbl
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Jan 2011
Houston, Texas
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Quote:
Originally Posted by Bernie Brewer
I've been brewing this one for a couple years now, and a friend recently requested this brew for their 25th wedding anniversary. So, if it's good enough for an event like that, it's good enough to post here!

Here is a beersmith file of the recipe:<img src="http://www.homebrewtalk.com/attachment.php?attachmentid=14735"/>

Amount Item Type % or IBU
11.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 53.7 %
4.00 lb Caramel/Crystal Malt - 30L (30.0 SRM) Grain 19.5 %
4.00 lb Munich Malt - 20L (20.0 SRM) Grain 19.5 %
1.00 lb Biscuit Malt (23.0 SRM) Grain 4.9 %
0.50 lb Wheat Malt, Ger (2.0 SRM) Grain 2.4 %
2.00 oz Cascade [6.80%] (60 min) Hops 20.5 IBU
1.00 oz Cascade [6.80%] (15 min) Hops 5.1 IBU
American Ale (Wyeast Labs #1056) Yeast-Ale

Mash Name: Temperature Mash, 1 Step, Medium Body Total Grain Weight: 20.50 lb
Sparge Water: 9.05 gal Grain Temperature: 60.0 F
Sparge Temperature: 168.0 F TunTemperature: 160.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Name Description Step Temp Step Time
Saccharification Add 25.63 qt of water at 167.7 F 154.0 F 60 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min

Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
What was the batch size of this recipe?
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