Reddin' Red Ale

This is an american amber ale base grist that is great in either the American category or the red ale category. It has a unique malty aroma and balancing hops in the finish.

Brewer:	MIchael Uhrich		Email:	ybbcales@hotmail.com
Beer:	Reddin' Red Ale		Style:	American Amber Ale
Type:	All grain		Size:	5 gallons
Color:	16 HCU (~10 SRM)		Bitterness:	24 IBU
OG:	1.056		FG:	1.010
Alcohol:	6.0% v/v (4.7% w/w)
Water:	Boost calcium levels and soften water slightly.
Grain:	7 lb. American 2-row .75 lb. American victory 1 lb. American crystal 40L 1 lb. American Munich
Mash:	80% efficiency
	Mashed in 2 3/4 gallons and rested for conversion for 1 hour at 150F Sparged andlautered to yield 6.25 gallons of wort.
Boil:	60 minutes	SG 1.047	6 gallons
	Irish moss for 20 minutes
Hops:	.5 oz. Nugget (12% AA, 60 min.) .25 oz. Willamette (5% AA, 15 min.) .5 oz. Willamette (aroma)
Yeast:	I recomend fermenting this with either 1272 from Wyeast, AMerican Ale at the low end of the scale to maintain a dryness in the finish, or even the Dry English Ale strain from Whitelabs.
Log:	Ferment at 65F for 5-7 days. Transfer to secondary and condition additional 5-7 days with 1/2 oz. Willamettes for dry character and aroma.
Carbonation:	Carbonate with 3/4 cup corn sugar for 3 weeks before serving. Then age additional week at cold cellar temperatres.
Tasting:	Good malty amber ale with hops balancing slight toasty bready nuttiness. Dry finish and lasting malt flavors. Good beer to keg also. This is to have a small head, but release malty aroma.

Recipe posted 05/16/01.