Need a Red Ale Recipe

[Brett3rThanU]

I have never done a red ale, nor do I know much about them so I was hoping someone could point me to a good recipe. The key is that I really need the red color to pop as it's a brew for the opening game of the Houston Texans I'm hoping to use the hops I have on hand (Warrior, Cascade, Amarillo, Centennial, Mt Hood, Halleurtaur, Chinook), but if not it's okay. I do also have some washed WLP0001 yeast I can use as well, but not required. So fire away, I need ideas!

EDIT: I'd also like it quite sessionable as we'll be drinking it in 100+ degree heat.

 

[JerseyJoe]

Irish Red
Batch Size (fermenter):5.00 gal
Boil Time:60 min
End of Boil Volume5.72 gal Brewhouse Efficiency:70.00 %
Final Bottling Volume:5.00 gal Est Mash Efficiency77.0 %
7 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 88.6 %
8.0 oz Caramunich II (46.0 SRM) Grain 2 5.7 %
4.0 oz Caramel Wheat Malt (46.0 SRM) Grain 3 2.9 %
4.0 oz Chocolate Rye Malt (250.0 SRM) Grain 4 2.9 %
1.00 oz Willamette [5.50 %] -Boil 60.0 min Hop 5 21.1 IBUs
0.75 oz Williamette [5.50 %] -Boil 30.0 min Hop 6 12.2 IBUs
0.25 oz Williamette [5.50 %] -Aroma Steep 0.0 min Hop 7 0.0 IBUs
1.0 pkg British Ale II (Wyeast Labs #1335) [125.00 ml] Yeast 8 -Beer Profile
Est Original Gravity:1.044 SG Measured Original Gravity:1.044 SG
Est Final Gravity:1.010 SG Measured Final Gravity:1.010 SG
Estimated Alcohol by Vol:4.5 % Actual Alcohol by Vol:4.4 %
Bitterness:33.3 IBUs Calories:144.8 kcal/12oz
Est Color:11.8 SRM
Mash Profile
Mash Name:Single Infusion, Medium Body Total Grain Weight:8 lbs 12.0 oz
Sparge Water:3.46 gal Grain Temperature:72.0 F
Sparge Temperature:168.0 F Tun Temperature:72.0 F
Adjust Temp for Equipment:FALSE Mash PH:5.20
Mash Steps
Mash In Add 10.94 qt of water at 163.7 F 152.0 F 60 min
Mash Out Add 6.13 qt of water at 200.7 F 168.0 F 10 min
Sparge Step:Fly sparge with 3.46 gal water at 168.0 F

 

[JerseyJoe]

1MAINEBrew recipe for a copper head red looks good check out his picks to see if its red enough.
https://www.homebrewtalk.com/f65/copperhead-red-ale-326549/

 

[KeythL]

Mother's Day Ale

Irish Red Ale

Recipe Specs

----------------

Batch Size (G): 5.5

Total Grain (lb): 10.000

Total Hops (oz): 1.50

Original Gravity (OG): 1.048 (°P): 11.9

Final Gravity (FG): 1.012 (°P): 3.1

Alcohol by Volume (ABV): 4.72 %

Colour (SRM): 9.4 (EBC): 18.5

Bitterness (IBU): 21.4 (Average)

Brewhouse Efficiency (%): 70

Boil Time (Minutes): 60

Grain Bill

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9.000 lb Maris Otter Malt (90%)

0.500 lb Crystal 60 (5%)

0.500 lb Melanoidin (5%)

Hop Bill

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0.75 oz East Kent Golding Pellet (5.8% Alpha) @ 45 Minutes (Boil) (0.1 oz/Gal)

0.25 oz East Kent Golding Pellet (5.8% Alpha) @ 15 Minutes (Boil) (0 oz/Gal)

0.50 oz Mt. Hood Pellet (5.5% Alpha) @ 15 Minutes (Boil) (0.1 oz/Gal)

Misc Bill

----------------

1.00 oz Whirlfloc Tablet @ 10 Minutes (Boil)

Single step Infusion at 151°F for 60 Minutes.


The Melanoidan gives it a strong red tint. My efficiency is never that low (70) ABV usually comes in around 5.5

 

[stikolaboloni]

I've brewed this one which is a simple but solid recipe, was a big hit. If you're looking for a redder hue, maybe replace one of the Munichs with Carared. I believe this one was like a 26 SRM.

Mashed 75mins @153

10.0 lb German/Weyermann( 2-row) Pale Malt (3L)
1.00 lb German/Weyermann CaraMunich III (50-60L) (crystal 40)
1.00 lb German/Weyermann CaraMunich I (30-45L) (crystal 60)
1.0 oz Challenger/UK [8.3%] pellets (60 min)
1 tablet Whirlfloc (20 min)
1.0 oz Mt. Hood/US [3.6%] (FWH) *add to BK as wort is received from tun
1.0 oz Mt. Hood/US [3.6%] [1/2 oz knockout; 1/2 dry hop]