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Old 04-20-2010, 05:03 AM   #1
perfectlemur
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Mar 2008
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Goodevening all, I recently made my first PM brew, an IPA. I'm thinking of making my second PM beer next week and have been really digging on hopped up red ales recently, like Hop Head Red by Green Flash.

Does anyone have a recommendation on a good hopped up red ale? I found http://www.homebrewtalk.com/f69/india-red-ale-160034/ in the recipe DB, has anyone brewed it? Like it? Anything to change? Obviously I would need to try to convert it from AG to PM.

Thanks in advance!

 
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Old 04-20-2010, 05:14 PM   #2
Sab
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Jan 2010
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Hey Im trying this too!

How did yours work out?

 
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Old 04-20-2010, 06:41 PM   #3
pkeeler
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Mar 2010
New Jersey
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http://www.homebrewtalk.com/f36/gree...-recipe-97290/

Also see the links at the bottom.

So American Amber or Red, I see two different approaches to the grain bill. One is to use red caramel malts (20-40 or new ones like carared and caraamber) with 1-3 oz of chocolate or roast barley. The other way is to use just a 80 or 120 SRM crystal in a large quantity.

The whole style is a bit crazy too. With many AAs getting bigger and hoppier (and several IPAs getting darker and more reddish).

 
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Old 04-20-2010, 09:43 PM   #4
kyleobie
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Apr 2009
Chicago, IL
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I did a red back in my extract days. I got good color and solid malty flavor from a combination of 1/2# caramunich, 1/2#crystal 20 and 2 oz special b.

If I could do a PM or AG version, I'd throw some Munich in here too.
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Old 04-20-2010, 10:18 PM   #5
perfectlemur
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Mar 2008
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pkeeler, I saw that too but didn't see if anyone had brewed it. Do you see benefits or pitfalls of going the red caramels w/ a darker malt or a lot of the dark caramels?

Kyleobie, I am going to do PM so could add Munich. I have no experience with it, if I added a few pounds of Munich would I subtract a little pale (malt and extract since PM) and subtract a little of my crystal/caramel malts?

Thanks for the suggestions everyone!

 
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Old 04-21-2010, 07:30 PM   #6
perfectlemur
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Mar 2008
Posts: 12

Here is what I'm thinking at the moment, any thoughts?

Grain Bill
-----
4.5 lbs LME (late addition, 15 min)
2.5 lbs Munich Malt
1.5 lbs Pale 2-Row
.75 lbs Caramel 40L
.19lb Chocolate Malt

Mash malts @ 154F for 60 min (6 qt)
3.25 gal boil

Hop Bill
-----
60 min 1 oz Simcoe
10 min 1 oz Amarillo
5 min .5 oz Simcoe

Dry hop
-----
7 days 1 oz Amarillo
7 days .5oz Simcoe

End results
-----
OG: 1.058
FG: 1.019
ABV: 5.2%
Color: 16 SRM
IBUs: 60


I try to keep my hops in 2 oz increments currently as that's how I buy them and I'm not smart enough to plan recipes ahead. I haven't done an Amarillo/Simcoe beer yet, though I like both hops and have read great things so though now may be the time.

EDIT: I forgot, I like using US-05 yeast but was thinking with a red an English Ale yeast might be best, what do you guys think?

Reason: Add yeast question.

 
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Old 04-21-2010, 07:46 PM   #7
kyleobie
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Apr 2009
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Basic recipe looks good to me, although I can't speak to the amount of chocolate malt in a red.

With a PM, your mash temps won't make too much different, but you may want to shoot something around 150. I have a lot of difficulty with attenuation with extract.

I recommend a highly attenuating yeast like 05 for the same reason, but that's probably personal preference.
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Old 04-22-2010, 12:01 AM   #8
TheManes
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Dec 2009
Westchester, NY
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I'm brewing the AHS Hoppy Red Ale this weekend, first time AG.

 
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Old 04-22-2010, 03:19 AM   #9
perfectlemur
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Mar 2008
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Thanks Kyleobie, do you think 1 lb of caramel 120L or .5 lb caramel 40L and .5 lb caramuncich. Would that be dark red enough?

TheManes, how does it compare to my plan?

 
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Old 04-22-2010, 01:24 PM   #10
dedhedjed
 
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Feb 2010
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I did a partial mash of the AHS Hoppy Red Ale last weekend...its fermenting now and the airlock sure smells good...we'll see how it turns out in a month or so.

 
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