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Old 08-15-2010, 10:57 PM   #1
Jun 2008
South County, RI
Posts: 69

Recipe Type: All Grain   
Yeast: Wyeast 1028 - London Ale   
Batch Size (Gallons): 5   
Original Gravity: 1.056   
Final Gravity: 1.014   
IBU: 21   
Boiling Time (Minutes): 60   
Color: 14   
Primary Fermentation (# of Days & Temp): 1 wk @ 62F   
Secondary Fermentation (# of Days & Temp): 2 wk @ 62F   
Tasting Notes: Very very smooth and easy to drink. A nice subtle touch of roastiness at the end.   

8# Crisp Marris Otter
1# Crystal 40L
5 oz Cara Red
2 oz Roasted Barley

1/2 oz East Kent Goldings, 7.2%, @ 60m
1/2 oz East Kent Goldings, 7.2% @ 15m

1 Tablet Whirl-floc, @ 15m

Wyeast 1028 - London Ale yeast

This is a nice, easy-to-drink, smooth ale. Nice flavor that ends in just a touch of roastiness. My only regret is that it doesn't have a nice reddish color - it's more the color of a normal ale, but my mouth is color-blind so it doesn't really matter! This keg is going very quickly.

Since this was so easy and smooth to drink, I'm actually thinking of using this as a base for a spruce ale later in the year. I have a couple of big ziplocks of young spruce tips in the freezer that are itching to be used. Any thoughts on this?

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