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Sunburn Red Ale
| Brewer: | Uncle Ralph | Email: | - | |||||
| Beer: | Sunburn Red Ale | Style: | American Amber Ale | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 22 IBU | |||||
| OG: | 1.054 | FG: | 1.006 | |||||
| Alcohol: | 6.2% v/v (4.8% w/w) | |||||||
| Water: | 1 tsp - Water Crystals | |||||||
| Grain: | 2 lb. 0 oz. American 6-row 2 oz. American chocolate 2 lb. 0 oz. Flaked rice |
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| Steep: | Add grains to muslin sack. Steep in 1.5 gal of water maintained at 65C for 45 minutes. Slowly rinsed 1 gal of 78C water through sack in colander above boil pot. |
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| Boil: | 60 minutes | SG 1.108 | 2.5 gallons | |||||
| 2 lb. Brown sugar 3 lb. 3 oz. Light malt extract |
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| 1 tsp - Irish Moss | ||||||||
| Hops: | 1 oz. Kent Goldings (5% AA, 60 min.) 1 oz. Mt. Hood (4.5% AA, 45 min.) .5 oz. Mt. Hood (4.5% AA, 30 min.) .5 oz. Mt. Hood (aroma) |
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| Yeast: | Wyeast 1084XL Irish Ale Yeast smack pack. Added 25 drops of beano to the fermenter. |
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| Log: | Allow 7 days for primary fermentation using blow-off fermenter. Must use a blow-off fermenter, the beano makes the intial fermentation kick. Transfer to secondary. Add 1 tbs of finings gel to cup of cold water and allowed to swell for 30 minutes. Heated to 82C then cooled to 30C before adding to secondary. Topped to 5 gallons with cold water. Insert standard air lock. Allow to ferment another 7 days | |||||||
| Carbonation: | 2 Tbs cane sugar to prime beano does the rest. | |||||||
Recipe posted 05/09/08.
