Red-Headed Stepchild

Too hoppy to be an Irish Red. Too dark to be a pale ale. Not enough strength or maltiness to be an old/strong ale. But nice, light-bodied, and very drinkable. I find myself pounding them down repeatedly...hence the cliché-ed name.

Brewer:	Wayne		Email:	waynef415@hotmail.com
Beer:	Red-Headed Stepchild		Style:	English Pale Ale
Type:	Partial mash		Size:	3.5 gallons
Color:	47 HCU (~21 SRM)		Bitterness:	25 IBU
OG:	1.051		FG:	1.013
Alcohol:	4.9% v/v (3.9% w/w)
Water:	Added 8 gr gypsum powder to the mash.
Grain:	1 lb. Maris Otter 12 oz. American Victory 8 oz. German Melanoidin 4 oz. British Chocolate 8 oz. Rye
Mash:	65% efficiency
	Mash in 1.5 gal water at 155°F for 60 minutes, no grain bags. Sparge with 3.3 gal water at 168°F.
Boil:	60 minutes	SG 1.037	4.89 gallons
	3 lb. Amber malt extract
	Added Irish moss at 15 minutes.
Hops:	0.67 oz. Kent Goldings (4% AA, 60 min.) 0.33 oz. Kent Goldings (4% AA, 30 min.) 0.25 oz. Hallertauer (3.7% AA, 10 min.) 0.75 oz. Hallertauer (aroma)
Yeast:	Wyeast 1318 London Ale III
Log:	Just a simple single-stage fermentation, primary for 8 days at 75°F. Racked straight to the bottling bucket with gelatin finings.
Carbonation:	Bottled with 3 oz. corn sugar plus about 0.25 oz heading powder, dissolved in 1 pt of boiling water, for carbonation at 75°F.
Tasting:	I entered this in a contest several weeks back, and it scored 41 out of 50 in the Irish Red category. Beautiful brown color that turns fiery red when held to the light. Aroma is very complex, you could say spicy, bready, and floral hoppy. The addition of rye also gives the flavor a nice spicy kick. Perfect carbonation feel with thick off-white foam cap. Not as much malt flavor as I would have liked, but overall a VERY nice cure for whatever ails you.

Recipe posted 12/12/08.