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Mountain Red
New formula - adding semi sweet chocolate to influence color
| Brewer: | Uncle Ralph | Email: | - | |||||
| Beer: | Mountain Red | Style: | American Pale Ale | |||||
| Type: | Extract w/grain | Size: | 5.0 gallons | |||||
| Color: |
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Bitterness: | 22 IBU | |||||
| OG: | 1.065 | FG: | 1.008 | |||||
| Alcohol: | 7.4% v/v (5.8% w/w) | |||||||
| Water: | 1 tsp - water crystals Mountain Spring Water |
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| Grain: | 1 lb. Dextrine malt (Cara-Pils) 1 lb. Flaked barley |
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| Steep: | Add grains to muslin sack. Steep in 1.5 gal of water @ 65C for 45 minutes Slowly rinsed 1 gal of 78C water through sack into boil pot |
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| Boil: | 60 minutes | SG 1.130 | 2.5 gallons | |||||
| 1 lb. 6 oz. Honey 6 lb. 6 oz. Light malt extract 2 oz. Bakers semi-sweet chocolate |
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| 1 tsp - Irish Moss |
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| Hops: | 2 oz. Saaz (4% AA, 60 min.) 1 oz. Saaz (4% AA, 30 min.) 1 oz. Hallertauer (3.8% AA, 15 min.) 1 oz. Hallertauer (aroma) |
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| Yeast: | Wyeast 1056XL Smack pack 25 drops of beano to primary fermenter |
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| Log: | 7 days for primary fermentation with blow-off air-lock. Decant to Secondary fermenter. Add 1 tbs finings gel to cup of cold water. Allow to swell for 30 minutes. Heat to 80C then cool to 30C before adding to secondary. Top to 5 gallons with water. Insert standard airlock. Ferment another 7 days |
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| Carbonation: | 1.5 tbs cane sugar to prime and beano does the rest. | |||||||
Recipe posted 04/20/10.
