Next weekend is a brewing weekend, and its been quite some time since I brewed a nice pale ale. One of the better pale ales I've enjoyed recently is the Deschutes Red Chair NWPA. It seems a little different from when it was called the Red Chair IPA, but it is quite delicious and very drinkable. Both my girlfriend and I love to knock these down with dinner so this seemed to be a great influence to start with.
Since this beer is relatively new and I haven't seen anybody deconstruct this one I emailed Deschutes to see what I'd get. Lo and behold I got a response with a few "clone recipes" that are brewery authorized, but it only lists ingredients and not times/temps/etc. It is a decent starting point though.
Here is what they gave me to work with.
Boil Time: 95 minutes
Yeast Type: English yeast
Malt: NW 2-row Pale Malt, Crystal Malt, Carastan, Carapils, Munich, Pilsner
Hops: Cascade, Centennial
A little digging on the internet reveals a bit more useful info:
ABV: 6.4%
IBUs: 60
So they are obviously bittering with Centennial and finishing with Cascade. I might do an Apollo / Simcoe version since those are some of my favorite hops.
The grainbill is a bit complex. Its not very thick so the attenuation is probably around 75%
2row malt character is present, so its probably 75-85% 2row.
The color is fairly light so the crystal malt and carastan must be of the low lovibond varieties and in small amounts.
A touch of carapils is probably for head retention as there isn't much body.
The munich is obviously part of the nice "red" soft caramel smooth maltiness.
The pilsner malt just confuses the hell out of me.
Who wants to take a crack at decoding this recipe? I'm working on mine and I'll post in the morning after some more thought.
Since this beer is relatively new and I haven't seen anybody deconstruct this one I emailed Deschutes to see what I'd get. Lo and behold I got a response with a few "clone recipes" that are brewery authorized, but it only lists ingredients and not times/temps/etc. It is a decent starting point though.
Here is what they gave me to work with.
Boil Time: 95 minutes
Yeast Type: English yeast
Malt: NW 2-row Pale Malt, Crystal Malt, Carastan, Carapils, Munich, Pilsner
Hops: Cascade, Centennial
A little digging on the internet reveals a bit more useful info:
ABV: 6.4%
IBUs: 60
So they are obviously bittering with Centennial and finishing with Cascade. I might do an Apollo / Simcoe version since those are some of my favorite hops.
The grainbill is a bit complex. Its not very thick so the attenuation is probably around 75%
2row malt character is present, so its probably 75-85% 2row.
The color is fairly light so the crystal malt and carastan must be of the low lovibond varieties and in small amounts.
A touch of carapils is probably for head retention as there isn't much body.
The munich is obviously part of the nice "red" soft caramel smooth maltiness.
The pilsner malt just confuses the hell out of me.
Who wants to take a crack at decoding this recipe? I'm working on mine and I'll post in the morning after some more thought.