Windsor Yeast Starter:
n/a Additional Yeast or Yeast Starter:
n/a Batch Size (Gallons):
5 Original Gravity:
1.038 Final Gravity:
n/a Boiling Time (Minutes):
Golden-Red Primary Fermentation (# of Days & Temp):
7 days, 70 degrees Additional Fermentation:
2 weeks, in bottle Secondary Fermentation (# of Days & Temp):
n/a Tasting Notes:
Lightly tangy, full and refreshing, lightly hopped red ale.
12 oz. Crushed Crystal
1 oz. Black Patent (Briess)
3.3 lbs. Plain Light
2 lbs. Plain Light DRY
2 oz. Williamette (one oz. bitter 3.8% AA, one oz. finishing 4.5% AA)
11 g. Windsor
Bring 2 gallons of water to 160 to 165 degrees
Cut heat, add all grains and steep for 20 minutes
Remove grains and boil and then stir in both malts
return to boil and add beginning hops
boil for 55 minutes, stirring every once in a while
Add finishing hops after and boil for five more minutes
remove from heat, strain out hops, add to fermenter and add cold water
cool wort to 70 degrees and pitch yeast.
bottling: stir in 3/4 cup of corn sugar to boiling water and dissolve. add to beer before bottling.
primary fermentation for 1 week
condition in bottles for 2 weeks at 65 degrees
my upstairs neighbor's favorite. the best red ale i've been able to brew. simple and tasty.