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Hurricane Red Ale
| Brewer: | Lilipad Saloon | Email: | - | |||||
| Beer: | Hurricane Red Ale | Style: | Irish Red Ale | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 25 IBU | |||||
| OG: | 1.064 | FG: | 1.006 | |||||
| Alcohol: | 7.5% v/v (5.9% w/w) | |||||||
| Water: | Commercially bottled spring water. | |||||||
| Grain: | 2 lb. English Maris Otter 0.5 lb. Weyermann CaraRed 0.5 lb. British Medium Crystal |
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| Steep: | Put grains in water, bring water to 160°F, and steep for 30 minutes. | |||||||
| Boil: | 60 minutes | SG 1.064 | 5 gallons | |||||
| 6 lb. Amber Liquid Malt Extract 6 oz. Belgian candi sugar |
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| Add 3/4 cup of candi-sugar at beginning of boil. Add 1 tsp of irish moss at final 15 minutes of boil | ||||||||
| Hops: | 1 oz. Cascade (6% AA, 60 min.) .5 oz. Cascade (6% AA, 15 min.) .5 oz. Cascade (aroma) |
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| Yeast: | Wyeast Irish Ale | |||||||
| Log: | Primary Fermentation = 4 days at 75°F,(Blow-off hose was necissary). Secondary Fermentation = 3 weeks at 65°F-78°F. During the second week of the secondary fermentation, hurricane Gustav knocked my power out for about 4 days. With the help of a bucket of water, a couple of bags of ice, and an old T-shirt, I was able to save my beer from the heat. (It's important to keep priorities straight during natural disasters.) |
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| Carbonation: | 2.5 volumes | Corn Sugar: 4.63 oz. for 5 gallons @ 75°F | ||||||
| Dissolve corn sugar in 1 Liter of water, bring to a boil to sanitize, then mix into bottling bucket with the beer. | ||||||||
Recipe posted 09/15/08.
