Red Ale

An Irish Red style American Pale Ale; LOTS of HOPS.

My first attempt at my own receipe; it taught me patience.

Brewer:	Bret's Brew		Email:	bdotts@pacbell.net
Beer:	Red Ale		Style:	American Pale Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	21 HCU (~12 SRM)		Bitterness:	50 IBU
OG:	1.056		FG:	1.020
Alcohol:	4.6% v/v (3.6% w/w)
Water:	I use bottled spring water for the boil since my tap water is VERY hard. I use distilled water to bring the fermenter to 5 gal.
Grain:	1.0 lb. American crystal 60L 0.5 lb. Flaked wheat
Steep:	Steep the grains for 30 min. @ 190 F°. Sparge with 1 cp hot water.
Boil:	60 minutes	SG 1.047	6 gallons
	7.0 lb. Light malt extract
	Add 2 tsp Irish Moss at start of boil.
Hops:	1 oz. Columbus (14% AA, 60 min.) 1 oz. Cascade (aroma)
Yeast:	Wyeast 1084 Irish Ale smack pack.
Log:	I use a two stage wort chiller with the first stage immersed in ice water. This chills the wort to ~80° in 20 min. Aerate with airstone for 30 min. before pitching. Primary fermentation: 3 days @ 60 F°, Secondary fermentation: 11 days @ 65 F°.
Carbonation:	3.5 volumes	Corn Sugar: 8.27 oz. for 5 gallons @ 65°F
	1 cp. priming sugar and 2 oz. Isinglass finings. Bottled into 46 12 oz. bottles. Calculated 159 calories per bottle.
Tasting:	Initial opening after 4 wks. produced mixed results, with very strong yeast flavors. After 3 months it has settled into a very good red ale. Good head retention, mild malt flavors, and lots of hops.

Recipe posted 09/29/98.