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Old 01-26-2013, 03:43 AM   #1
Jan 2013
Chicago, IL
Posts: 13
Liked 1 Times on 1 Posts

Hey all... I've been playing with a recipe and I would like some advice. I am going a bit backwards with this recipe, as I didn't really care what style I brewed, I just wanted a crisp, hoppy red ale. Could be a Ruby, could be an irish red, could be an American Amber... Not too concerned. The reason is basically a gimmick, I do video game themed beers and I want a red ale for either a health potion brew, or my Hyrule Original Rupee Red Ale. I digress, here is the recipe:

Partial grain
ABV: 5.8%
IBU: 50.3
14.0 SRM
OG: 1.059
FG: 1.015
Boil volume: 2.5gal
Final volume: 5gal

White labs WLP001 California ale yeast

6.6lb LME. 77%
8oz. DME. 6%
8oz. Cara-pils. 6%
6oz. C60L. 4%
5oz. Special B. 4%
2oz. C120L. 1%
2oz. Roasted barley. 1%

1.75oz. Centennial. 60min
1oz. Amarillo. 30min
1.5oz. Amarillo. 5min

Now... again, I'm basically looking for a crisp, hoppy, red ale. I'm not sure what is considered a red ale on the SRM scale, or what malts are best to impart that red color. My research had led me to these choices, but if anyone had better suggestions or experience, I'd love to hear from you. This is my first time building a recipe and I actually converted this from an irish red all grain recipe a friend gave me. Thanks in advance!

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Old 01-26-2013, 01:09 PM   #2
Jul 2009
Posts: 1,002
Liked 59 Times on 56 Posts

I think this might come in too dark. I would get rid of the roasted barley entirely, and cut the Special B in half.
Brody's Brew House
Primary: Spiced ale
Planned: Butternut squash & gala apple harvest ale; brown ale or porter; barley wine
Kegged: Nothing
In the fridge: Dogfish 60 minute; Imperial Stout

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