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London Red Ale

A smooth ale with great character, if a little sweet.

Brewer: Jonathan S. Reid Email: jsreid@cybertours.com
URL: http://www.cybertours.com/~jsreid
Beer: London Red Ale Style: Ale
Type: Extract w/grain Size: 5 gallons
Color:
13 HCU (~9 SRM)
Bitterness: 10 IBU
OG: 1.058 FG: 1.010
Alcohol: 6.2% v/v (4.9% w/w)
Water: No treatment except an on-tap water filter. (Our well has a bit of iron in it.
Grain: 1 lb. American crystal 20L
Steep: Grains are placed in 1 gallon of cold water, brought to 80 degrees, held for 15 minutes, brought to 150 degrees; held for 15 minutes, then brought to a boil. Strain and rinsed with 2-3 quarts of cold water.
Boil: 60 minutes SG 1.194 1.5 gallons
7.5 lb. Light malt extract
Add 4 oz. Malt dextrine, Irish Moss during boil. Add Geletin at bottling.
Hops: 1 oz. Cascade (7% AA, 60 min.)
1 oz. Willamette (5% AA, 15 min.)
1 oz. Hallertauer (aroma)
Yeast: London Ale yeast.
Log: Add Cascade when boiling starts, Willemette 40 minutes later, Hallerteau in last 5 minutes.
I think I'll try dry-hopping the Hallerteau next time.
Depending on weather, primary fermentation takes 3 to 10 days. When activity dies down, rack into carboy. Should take 3 to 5 weeks in carboy before bottling.
Carbonation: Prime with light dry malt, boiled. Standard amounts. If bottled too soon excess carbonation can occur. This is very heavy and will produce a lot of alcohol and carbonation, so do not finish until SG is down to 1.01.
Tasting: Rich, full-bodied; very malty, slightly sweet. Have tried with Begium yeast and is quite sour. Tried with Canadian yeast and is quite good although I do not care for that particular taste.
If anything it could use some more hops.
Color is slightly dark considering the ingredients. Head retention is not that good.

Recipe posted 08/02/97.