Rappahannock Red Ale

Clone of Potomac River Brewing Co.'s (defunct) "Rappahannock Red Ale" as adapted
from the 20 BBL recipe brewed at the original Chantilly, mc, location circa 1997.

Brewer:	mcgdo		Email:	DerekT2@msn.com
Beer:	Rappahannock Red Ale		Style:	American Amber Ale
Type:	All grain		Size:	5 gallons
Color:	23 HCU (~13 SRM)		Bitterness:	48 IBU
OG:	1.062		FG:	1.015
Alcohol:	6.1% v/v (4.8% w/w)
Water:	I use the same local water supply (fairly neutral & mildly hard) that the brewery did so I follow their practice of adding: - one tsp. gypsum to the mash - one tsp. gypsum to the sparge water - one tsp. gypsum to the boil
Grain:	10 lb. American 2-row 1.25 lb. American crystal 60L 1 oz. American chocolate
Mash:	75% efficiency
	Mash at 154° F for 30 - 60 mins. (depending on conversion)
Boil:	60 minutes	SG 1.052	6 gallons
	- At boil: 2.25 oz. Mt. Hood (4.25% AA, 60 min.) & 1 tsp. gypsum - After 30 min.: add Whirlfloc/Irish Moss - After 45 min.: .75 oz. Cascade (4.25% AA, 15 min.) & .75 oz. Mt. Hood (4.25% AA, 15 min.) - At knockout: 1.25 oz. Cascade (aroma)
Hops:	2.25 oz. Mt. Hood (4.25% AA, 60 min.) .75 oz. Cascade (4.25% AA, 15 min.) .75 oz. Mt. Hood (4.25% AA, 15 min.) 1.25 oz. Cascade (aroma)
Yeast:	Wyeast 1028 (London ale) or Safale S-04 (English ale)
Log:	Ferment at 68° F
Carbonation:	Artificial: 2.5 volumes Priming: for ease I suggest one Cooper's Carbonation Drop per 12 oz. bottle
Tasting:	Adding gypsum to the boil helps this beer drop crystal clear. The finished product should bitter-sweet with pronounced caramel, fruit and hop flavors.

Recipe posted 01/22/05.