Currantly Red - A Red Currant Ale - Home Brew Forums

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Old 08-13-2012, 04:39 AM   #1
ZeeSniper
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Mar 2012
Dekalb, IL
Posts: 25
Liked 2 Times on 1 Posts


Recipe Type: Extract   
Yeast: US-05   
Yeast Starter: None   
Additional Yeast or Yeast Starter: None   
Batch Size (Gallons): 5   
Original Gravity: 1.058   
Final Gravity: 1.014   
Boiling Time (Minutes): 60   
Color: Copper   
Primary Fermentation (# of Days & Temp): 5 days @ 72   
Secondary Fermentation (# of Days & Temp): 18 days @ 72   
Tasting Notes: Tart, distinctly from red currants; High ABV, but well hidden; a tad dry   

Steeping:
2lbs Caramel 80L

Malts:
3lbs Muntons Plain Light DME
3lb Muntons Wheat DME (55% wheat)

Hops:
1oz Centennial Leaf (60 mins)
0.5 oz Warrior Leaf (30 mins)
0.5 oz Warrior Leaf (5 mins)
0.5 oz Fuggles Leaf (dry hop/secondary)

Yeast:
US-05 Dry

Other:
5lbs Freshly picked red currants from the garden. Rack onto secondary.

Primary: 5 days at 72 F
Secondary: 18 days at 72 F

Conditioned in keg for 4 weeks before drinking. Sampling earlier revealed extremely sour notes, but it mellowed out quite nicely later.

OG: 1.058 (before red currants were added)
FG: 1.014

I put the calculations into beer calculus to see what the abv would turn out to be after the addition of red currants, it puts the ABV to 8.5%.
--------------------------

My parents have had red currants growing in our yard for years, and I remember always taking a bunch and eating them til I ate too much and felt sick. I thought it would be a cool idea brewing with them before I moved out for good, especially because I've never seen any recipes using them before.

It took me about 1.5-2 hours to pick 5 lbs, and then actually take them off the little stems, but it was worth it. Just in case anyone was curious, I got all 5 lbs from one bush (keep in mind, it's been around for several years, hence the high yield).

I dry hopped with the Fuggles because I had some leftover from another brew. I figured it really couldn't hurt, and I think it helped out nicely. The tartness from the currants REALLY shows, and I think the dry-hopping might have helped hide a little bit of them.


Close Up of the yummy berries



All the Red Currants I Used



Before they were drowned in beer



After yeasties ate their faces out. Red currants not so red anymore, the bags were stained a bit.



The Final Product

 
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Old 08-13-2012, 04:57 AM   #2
TimpanogosSlim
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Mar 2012
Orem, UT
Posts: 962
Liked 83 Times on 74 Posts


i too grew up in a house with a lot of currant bushes in the yard, and i commend you on brewing with the berries.

And i wish i could taste it too. currant jelly is one of my favorite memories of growing up.

These days i just have more grapes than a single man has any right to. Came with the house. Mostly concords.

 
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Old 08-13-2012, 05:02 AM   #3
ZeeSniper
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Mar 2012
Dekalb, IL
Posts: 25
Liked 2 Times on 1 Posts


Quote:
Originally Posted by TimpanogosSlim View Post
i too grew up in a house with a lot of currant bushes in the yard, and i commend you on brewing with the berries.

And i wish i could taste it too. currant jelly is one of my favorite memories of growing up.
It tastes a lot like you would expect. If you remember red currants being quite tart, it's the same thing but a bit more pronounced, since there is no sweetness to ease the sourness.

 
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Old 08-13-2012, 05:30 AM   #4
TimpanogosSlim
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Mar 2012
Orem, UT
Posts: 962
Liked 83 Times on 74 Posts


Remind me to snag a couple pints of currant jelly the next time i swing by the old homestead . . . .

 
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