Recipe Type: All Grain
Yeast: Safale S-04
Yeast Starter: 1 Qt of yeast cake/slurry
Batch Size (Gallons): 5
Original Gravity: 1.042
Final Gravity: 1.012
Boiling Time (Minutes): 68
Primary Fermentation (# of Days & Temp): 3 weeks
Tasting Notes: Quaffable easy drinking very light roast character, well balanced, clean.
This is my 'Crimson Ale' brewed up for the 2008 College FB season by this Bama fan. It's based on Jamil Zainasheff's IRA recipe, but different enough to call my own!
7# Marris Otter
.375# Caramel 60
.25# Caramel 120
.25# British Roasted Barley
1.08 oz. Kent Golding 4.8 AAU - 60 Mins
1 tsp Irish Moss @ 15-20 mins till flameout
Mash 1.3 U.S. Qts of water per pound of grain @ 154 degrees f.
Sparge with close to 2 U.S. Qts of water per pound of grain @ 178 degrees f.
Safale S-04 yeast pitched onto approximately 1 Qt. of slurry
Ferment at 60-65 degrees f. Ferment cool to keep the esters down!
SG 1.042 estimated FG 1.012 estimated abv 4.1%
IBUs 20 SRM 18
Brewhouse eff. 71%
I forget the Carb level, but carb on the low end. I used approximately 1/2 cup plus 2 tablespoons.
Did a side by side with Smithwicks. My bier is darker by about 5 SRM, has a bit more roasted barley character, and bigger caramel and toffee notes. Notice this isn't a clone of Smithwicks it's similar but with bigger flavor, lower in alc., and has a bit more roasted character. Very clean finishing with balanced bittering. The intent here is for a quaffer to drink during CFB games, something that'll go with my usual fair of spicy pub style foods. A flavorful versatile quaffer was the goal, goal achieved!
If ya brew it, let me know how it turns out.
"Perhaps wisdom for me is understanding how truely small I am, and that there is no smug self centered moment of clarity when there is so much more to learn" Anthony Bourdain