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Red eye ale
| Brewer: | Steve Jensen | Email: | sugaree1@attbi.com | |||||
| Beer: | Red eye ale | Style: | American Amber Ale | |||||
| Type: | Partial mash | Size: | 5.125 gallons | |||||
| Color: |
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Bitterness: | 41 IBU | |||||
| OG: | 1.056 | FG: | 1.013 | |||||
| Alcohol: | 5.5% v/v (4.4% w/w) | |||||||
| Water: | Used bottled spring water. Irish moss 1tsp with 15 left in boil | |||||||
| Grain: | 2 lb. American 2-row 12 oz. American Munich 1 lb. American crystal 90L 1 lb. Dextrine malt (Cara-Pils) |
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| Mash: | 65% efficiency | |||||||
| Brought 2.5 gallons of water up to 160°. Added grains, held at 152° for 1 hour. Sparged with 1.5 gallons of 170° water. | ||||||||
| Boil: | 60 minutes | SG 1.072 | 4 gallons | |||||
| 4 lb. Light dry malt extract | ||||||||
| Brought up a boil added first hops addition. At 30 min added second addition of hops. With 15 min left added 1tsp irish moss and malt extracts. | ||||||||
| Hops: | 1 oz. Centennial (10.5% AA, 60 min.) 1 oz. Cascade (6% AA, 30 min.) |
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| Yeast: | Wyeast 1056 American Ale | |||||||
| Log: | Ferment fro 1 week @ 68°, rack to secondary age for 2 weeks @ 65°. Add 3/4 cup corn sugar or 7/8 cup light dry malt extract. Age for 6 week, then enjoy. | |||||||
Recipe posted 02/03/03.
