Hi - I'm a longtime lurker, first time poster. I'm a novice brewer, I've done maybe half a dozen all-grain brews.
I recently visited Bell's cafe and very much enjoyed their Deb's Red Ale. I thought I might want to brew something like it, but I couldn't find clone recipes online. I emailed them on their website and got a response less than 24 hours later with this:
Gravity of the beer is around 1.056, 5.8 ABV and 46 IBUs. Here’s how I would recommend making something similar:
Base malt of 80% 2-row to 20% Pale Ale malt blend. If you are an extract brewer, use 2 cans of Briess Golden Light LME.
0.5 lbs each of Caramel 20L and Victory or Biscuit malt.
Maybe 2 oz. of Roasted barley just for color adjustment.
I don’t know that it’s all Centennial hops, but that would make sense. I’d add a good ounce and a half for bittering (adjust based on your software’s IBU calculations), maybe ½ ounce around 30 minutes and an ounce near flameout.
If you can culture our yeast from a bottle, that would be best, but S-04 dry yeast is a decent alternative.
As this is my first time constructing a recipe, I wanted to get some advice before I finalize anything (I plan to brew this weekend after next). Here's what I came up with:
Type: All Grain
Batch Size (fermenter): 5.00 gal
Boil Size: 6.99 gal
Boil Time: 60 min
End of Boil Volume 6.24 gal
Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 4.60 gal
Est Mash Efficiency 86.4 %
Amt Name Type # %/IBU
7 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 70.5 %
2 lbs Pale Ale Malt (3.5 SRM) Grain 2 18.2 %
8.0 oz Biscuit Malt (23.0 SRM) Grain 3 4.5 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4 4.5 %
4.0 oz Carafa III (525.0 SRM) Grain 5 2.3 %
1.00 oz Centennial [10.00 %] - Boil 60.0 min Hop 6 31.8 IBUs
0.50 oz Centennial [10.00 %] - Boil 30.0 min Hop 7 12.2 IBUs
1.00 oz Centennial [10.00 %] - Boil 1.0 min Hop 8 1.4 IBUs
1.50 oz Centennial [10.00 %] - Dry Hop 0.0 Days Hop 9 0.0 IBUs
Est Original Gravity: 1.057
Est Final Gravity: 1.014
Estimated Alcohol by Vol: 5.7 %
Bitterness: 45.4 IBUs
Est Color: 15.1 SRM
I'll make a starter from some Oberon I've got in the fridge. I added the dry hop because it was mentioned somewhere online that it was dry hopped, and it makes sense due to how floral the beer's aroma is.
Any ideas or help would be greatly appreciated. Thanks!
EDIT: Updated Recipe
EDIT 2: Updated again, dropping the roasted barley and adding Carafa III