Red Recipe

[MikeFlynn74]

looking to make something thats a great table beer. Something that would def bring out the flavors in meats- So talk to me on this. Its also in the Recipe section too.

https://www.homebrewtalk.com/showthread.php?t=64724

Recipe Type: All Grain
Yeast: US-05
Yeast Starter: no
Batch Size (Gallons): 5.5
Original Gravity: 1.052
Final Gravity: 1.014
IBU: 57.3
Boiling Time (Minutes): 60
Color: 11° (Copper to Red/Lt. Brown)
Primary Fermentation (# of Days & Temp): 10 @ 65
Secondary Fermentation (# of Days & Temp): none
Additional Fermentation: Keg- 14 days at 12.5psi

Mash @ 154 for 60

76% 9lb British Pale (Maris Otter) 37 3
17% 2lb Rye Malt 30 2
4% 8oz American Crystal 40L 34 40
2% 4oz Belgian Special B 30 220

60 0.5 Simcoe pellet 13.0
60 0.5 Amarillo pellet 7.0
30 0.25 Simcoe pellet 13.0
30 0.25 Amarillo pellet 7.0
0-5 0.75 Amarillo pellet 7.0
0-5 0.75 Simcoe pellet 13.0

1TSP Irish Moss @ 15min left

5.1% A.B.V.
4.0% A.B.W.
173cal per 12 oz


I wanted something with a good malty/hop balance. Something that would go great with dinners and could be a good session beer. Cheap, doesnt use a ton of hops and done quickly. Any suggestions?

Damnit I misspelled Recipe

 

[Brewsmith]

Maybe just an ounce or so of roasted barley to redden the color a little. Grind it up into a powder for maximum extraction.

 

[Kai]

I think that if you're looking for a more even balance between malt and hops you need to lower the hopping rate a little. This looks delicious, but definitely balanced toward the hops.

 

[MikeFlynn74]

Maybe knock down the initial hops to .25 oz?