rappy's red

This recipe is a very good tasting beer. It is lightly hopped and it's very deceiving as far as color compared to body is concerned. It's a very light bodied red ale. Anybody who doesn't like a heavy beer will like this recipe.

Brewer:	mike rapp		Email:	-
Beer:	rappy's red		Style:	American Red Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	24 HCU (~13 SRM)		Bitterness:	21 IBU
OG:	1.049		FG:	1.012
Alcohol:	4.8% v/v (3.8% w/w)
Water:	I did not use any softeners in my water because I am fortunate enough to have very good city water that tastes great.
Grain:	1 lb. American crystal 20L 2 oz. Roasted barley
Steep:	I steeped all grains in a bag for over an hour. Steep in 2 gallons of cold water and slowly raise the temp. to about 160 degrees over a period of an hour, while drinking some beer with friends of course, that's why it took so long!
Boil:	60 minutes	SG 1.082	3 gallons
	6 lb. 6 oz. Light malt extract
	Use irish moss during the last 15 minutes with the flavor edition of hops.
Hops:	1 oz. Cluster (7% AA, 60 min.) .5 oz. Willamette (5% AA, 15 min.) .5 oz. Willamette (aroma)
Yeast:	I used WYeast #1056, American Ale. I followed the directions on the package and pitched. I used no starter.
Carbonation:	Use 3/4 cup of corn sugar when priming. Or 1 1/4 cup of DME if you like.
Tasting:	This beer tastes really good!! It's very lightly hopped and has a light body. It also has a hint of a roasted aroma from the roasted barley. Next time I would steep some vienna malt with the other grains and use cascade hops for flavor and aroma.

Recipe posted 01/22/01.