Rappahannock Red Ale

Clone of Potomac River Brewing Co.'s (defunct) "Rappahannock Red Ale" as adapted
from the 20 BBL recipe brewed at the original Chantilly, VA, location circa 1997.

Brewer:	myLHBS		Email:	Derek@myLHBS.com
URL:	http://www.mylhbs.com
Beer:	Rappahannock Red Ale		Style:	American Amber Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	28 HCU (~15 SRM)		Bitterness:	49 IBU
OG:	1.058		FG:	1.015
Alcohol:	5.6% v/v (4.4% w/w)
Water:	I use the same local water supply (fairly neutral & mildly hard) that the brewery did and would add: - 1 tsp. gypsum to the boil
Grain:	1.25 lb. American crystal 60L 1 oz. American chocolate
Steep:	Steep at 154° F for 15 - 30 mins.
Boil:	60 minutes	SG 1.049	6 gallons
	6 lb. Briess Golden Light dry malt extract
	- At boil: 2.25 oz. Mt. Hood (4.25% AA, 60 min.) & 1.5 tsp. gypsum - After 30 min.: add Whirlfloc/Irish Moss - After 45 min.: .75 oz. Cascade (4.25% AA, 15 min.) & .75 oz. Mt. Hood (4.25% AA, 15 min.) - At knockout: 1.25 oz. Cascade (aroma)
Hops:	2.25 oz. Mt. Hood (4.25% AA, 60 min.) .75 oz. Cascade (4.25% AA, 15 min.) .75 oz. Mt. Hood (4.25% AA, 15 min.) 1.25 oz. Cascade (aroma)
Yeast:	Wyeast 1028 (London ale)
Log:	Ferment at 68° F
Carbonation:	Artificial: 2.5 volumes Priming: for ease I suggest one Cooper's Carbonation Drop per 12 oz. bottle
Tasting:	Adding gypsum to the boil helps this beer drop crystal clear. The finished product should bitter-sweet with pronounced caramel, fruit and hop flavors.

Recipe posted 04/04/06.