Bob was reading on Beeradvocate, and thought the Green Flash Hop Head Red sounded like the perfect beer. On Green Flash's website it says:
Hop Head Red Ale
Resinous hop character and bitterness balance the rich carmel malt base. We took it a step further and Amarillo dry-hopped the brew to 45 ibu's, creating refreshing and savory hop flavors and aromas. Is it red IPA? That's your call.
"Resinous" hop character makes me think of chinook, so I would assume that's the bittering hop, or at least a good one to use. Amarillo would be the flavor and aroma. The website says 6% ABV and 45 IBUs.
I've never had this beer, does the "rich caramel malt" taste seem like a sweeter beer, or is it a raisiny caramel malt taste, like with crystal 120? I was thinking if it's a red ale, it must be a darker crystal.
For malt, I was wondering about using 7-8 pounds of two-row and adding some Munich malt for malt flavor and sweetness. Lots of crystal 120- maybe as much as a pound. I think I'd go with an OG of 1.058 or so, and use a clean American ale yeast.
Has anybody whoever tasted this beer got any input? It's hard to come up with a recipe trying to recreate a beer you've never had! Thanks!
Hop Head Red Ale
Resinous hop character and bitterness balance the rich carmel malt base. We took it a step further and Amarillo dry-hopped the brew to 45 ibu's, creating refreshing and savory hop flavors and aromas. Is it red IPA? That's your call.
"Resinous" hop character makes me think of chinook, so I would assume that's the bittering hop, or at least a good one to use. Amarillo would be the flavor and aroma. The website says 6% ABV and 45 IBUs.
I've never had this beer, does the "rich caramel malt" taste seem like a sweeter beer, or is it a raisiny caramel malt taste, like with crystal 120? I was thinking if it's a red ale, it must be a darker crystal.
For malt, I was wondering about using 7-8 pounds of two-row and adding some Munich malt for malt flavor and sweetness. Lots of crystal 120- maybe as much as a pound. I think I'd go with an OG of 1.058 or so, and use a clean American ale yeast.
Has anybody whoever tasted this beer got any input? It's hard to come up with a recipe trying to recreate a beer you've never had! Thanks!