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: |
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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) |
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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. |
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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.