rednekhippiemotrcyclfreak
Well-Known Member
After trying this beer today I looked at trying to develop a clone recipe. I immediately ran into problems sourcing Harrington, Metcalfe, and Copeland malts and Topaz and Galaxy hops. So I went with more readily available ingredients and came up with this recipe. Comments/suggestions welcome.
13 lb 2 row pale
1 lb caramel/crystal 60
1 pound Special B Malt (180 SRM)
3 oz Roasted Barley (300 SRM)
1.5 oz Chinook hops 60 min
1 oz Willamette 10 min
1 oz Willamette 0 min
1 oz Amarillo dry hop 3 days
Wyeast 1332 Northwest Ale yeast
mash at 152 for 60 minutes, 90 minute boil.
OG 1.070
FG 1.019
IBU's 53.6
est ABV 6.7
SRM 22.3
The little I know about this beer came from drinking one bottle and reading the actual ABV of 6.75% and the ingredients (in unspecified amounts) on the bottle label. Sam Adams calls this a Red IPA but it is darker than the range for reds in Beersmith and while the hops are noticeable in taste and smell, I wouldn't put it in the IPA category. I would call it a hoppy dark red.
13 lb 2 row pale
1 lb caramel/crystal 60
1 pound Special B Malt (180 SRM)
3 oz Roasted Barley (300 SRM)
1.5 oz Chinook hops 60 min
1 oz Willamette 10 min
1 oz Willamette 0 min
1 oz Amarillo dry hop 3 days
Wyeast 1332 Northwest Ale yeast
mash at 152 for 60 minutes, 90 minute boil.
OG 1.070
FG 1.019
IBU's 53.6
est ABV 6.7
SRM 22.3
The little I know about this beer came from drinking one bottle and reading the actual ABV of 6.75% and the ingredients (in unspecified amounts) on the bottle label. Sam Adams calls this a Red IPA but it is darker than the range for reds in Beersmith and while the hops are noticeable in taste and smell, I wouldn't put it in the IPA category. I would call it a hoppy dark red.