Batch 4: Al’s Red-eye ale

Changed the name of this one because I haven’t got my scale in yet, and thus I’m having to “eyeball” the hops! Should be pretty close… LOL!

OK.  Just ordered the stuff for my 4th batch.  It’s going to be a “red” ale, about 6% ABV.  I haggled with a bunch of people on various forums with the recipe, and a lot of good advice was digested.  In the end, I decided upon  this recipe, for whatever it’s worth:

  • 4 lbs, 8 oz Briess pilsen extra light liquid extract
  • 3.o lbs Briess sparkling amber dry extract
  • 1.0 lbs Weyerman Cara-munich II
  • 0.5 lbs Briess carapils
  • 0.5 lbs Briess 2-row caramel 120
  • 1.0 oz Magnum 15.2% AA bittering hops 60 min
  • 1.0 oz Cascade 6.0% AA 10 minutes flavor/aroma hops 10 min
  • 1.0 oz Cascade 6.0% AA at flameout
  • 1.0 oz Cascade 6.0% AA dry hops after one week in primary
  • 1.0 oz Amarillo 9.3% AA dry hops after one week in primary
  • 1/2 tsp 5-star super Irish moss powder
  • Safale S-05 dry yeast
  • 5 oz corn sugar at bottling*

5.5 gallon batch

  1. fill pot number one with two gallons bottled spring water (actual volume used about 1.75 gallons)
  2. heat to 165.
  3. add crushed malt
  4. hold at 155 for 40 minutes
  5. In stainless 5 gallon pot, pre-boil 1 gallon spring water
  6. strain wort from the grain bucket into stainless steel 5 gallon pot
  7. bring to boil
  8. add 1 oz magnum hops
  9. boil 50 minutes
  10. with about 20 minutes to go, I added the wort chiller to the pot.  I had the wort chiller filled with hot water at this time to prevent this step from killing the boil
  11. add dried malt extract, liquid malt extract.  I actually added this a little at a time over about the last 20 minutes, so as to keep the boil going.  This seemed to work well, I plan to do this again.
  12. stir
  13. Once the boil started again, (which was quickly this time) I added an ounce of cascade flavor hops packet at the 50 minute mark and boiled 10 more minutes.
  14. at flameout added the last ounce of cascade hops
  15. at flameout I started cooling the wort by running cold water slowly through the wort chiller.  It cooled the wort quickly, SO much easier than using ice!
  16. Sanitized fermentation bucket whilst waiting for wort to cool.
  17. Sanitized other need utensils (spoon, thermometer, SG meter, wine thief, strainer)
  18. added 2 gallons chilled spring water to sanitized fermentation bucket by letting it fall off the counter into the bucket, adding oxygen to the water in the process
  19. poured cooled wort into fermentation bucket.  No straining this time, we’ll see how this works.  I figure with dry hopping it probably won’t make much difference anyway, but we will see when it’s done.
  20. top to 5.5 gallons
  21. Used sanitized thermometer to check temperature of wort before pouring into bucket, it was about 80F or so, while the water in the bucket was cooler than this.
  22. Used sanitized wine thief to sample for OG reading
  23. Aerated wort by vigorous stirring
  24. Pitched yeast into bucket (was dry yeast, I pitched directly)
  25. Waited five minutes
  26. gently stirred using sanitized stainless steel spoon
  27. Installed sanitized lid and airlock
  28. Put in closet, ambient temperature 68-70F.
  29. After one week, dry hopped with 1 oz cascade and 1 oz Amarillo pellets

Targets**

  • 1.061 SG
  • 1.015 FG
  • 45.5 IBU
  • 14.14 SRM
  • 6.03 ABV

Actual OG: 1.060, pretty spot on!  Actual FG 1.012, close enough!

*going to try the 5oz package of bottling sugar on this one and see how it comes out

**note: targets are according to website.  Thus the targets are approximate.  I don’t have the BeerSmith software yet to check it myself but will soon get it.

Post a comment or leave a trackback: Trackback URL.

Comments

  • alcaponejunior  On March 8, 2012 at 3:30 pm

    Tossed in the dry hops today, an ounce of Amarillo and an ounce of cascade. Tested the gravity and it was 1.014. I doubt it will go much lower, but I will leave it until the 17th or so before bottling to absorb the flavor from the dry hops.

  • alcaponejunior  On March 15, 2012 at 7:09 am

    Bottled today. It’s actually pretty red in the glass, slightly tan too but it should look pretty good once it’s conditioned. Tasted very hoppy, relatively good levels of bitterness but a bit higher than I envisioned (at least tasting the unconditioned beer). It tastes good though, you can really smell and taste the late addition and dry hops!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: