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Old 03-15-2011, 02:12 AM   #1
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Default All-Grain - Dead Run Red

Recipe Type: All Grain
Yeast: WLP001
Yeast Starter: 1L
Batch Size (Gallons): 6
Original Gravity: 1.057
Final Gravity: 1.010
IBU: 47
Boiling Time (Minutes): 60
Color: 15.5
Primary Fermentation (# of Days & Temp): 14 days @ 70F
Additional Fermentation: 3 day cold crash @ 34F
Secondary Fermentation (# of Days & Temp): 14 days @ 70F
Tasting Notes: nice caramel, malty backbone with citrusy, floral hop flavor and aroma

Dead Run Red
Swiss Navy Brewing

(with my system): pre-boil gravity=7 gallons & post-boil gravity=6 gallons

Grain Bill

8lb US 2-Row
2lb 12oz German Munich
1lb 4oz US Caramel 120L


1 oz Chinook (First Wort Hopped)
.5 oz Ahtanum (15 min)
.5 oz Centennial (5 min)
.5 oz Amarillo (Flameout)
2 oz Amarillo (Dry-Hopped)

Additional Fermentables

1 lb Raw, Organic Honey (5 min)

Additional Ingredients

1/2 Whirfloc Tablet

Mash Notes

151F for 60min

Amarillo Dry Hop

On tap for Swiss Navy Brewing's 2010 Oktoberfest

Last edited by surferdrew; 03-21-2011 at 04:17 PM. Reason: updating info
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Old 04-27-2011, 04:10 PM   #2
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Hey Surferdrew! I'm thinking of using this recipe as a base for a 4th of July American red. It will be my first BIAB and first AG. Do you know of an American version of the Munich Malt that will be just as red? I hadn't thought about using honey; could you taste it in the final product? I'm looking to keep it very simple for my first AG and I want a session beer that I can scale up to a 10g batch for my 4th of July party.

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