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All American Red Ale formulation

Post #1 made 16 years ago
by SacSoul
I'm in formulation stage, so this is by no means a final recipe. Please critique at will :) And I appologize for this not being in the official format. I'll reformat once it is properly formulated.

Name: All American Red Ale
Thoughts to style: A red ale using only grains, hops, and yeasts produced/harvested in North America
Style Guideline: Irish Red Ale (believe that is 9B or 9C)
Desired flavor: I want this one to be leaning to the malty side

Grain Bill:
- 2 Row Base 9 lbs
- Crystal 80L 1 lbs
- Munich (Dark) 1 lbs
- Barley (Roasted) 0.125 lbs

Hops
- Sterling 1 oz 60 minutes

Other
- Whirlfloc 1 tab

Yeast
- Wyeast Scottish Ale 1 liq. package

I'm thinking I will shoot for boil at 4 gallons for 90 minutes to get a little bit of caramelization and enhance the amber/red color.

If someone could point me to a reference for how to calculate kraousen amounts that would be much appreciated too.

A major question I have is if I should do the standard single step mash schedule or if malty beers benifit from a slightly more complex schedule, and if so, what rests should I shoot for and how long. I probably won't attempt any multi-step BIAB process this time around, but I consider this recipe a starting point that I will re-brew and tweak a couple of times.
Arrogant Bastard Ale: "...Perhaps you think multi-million dollar ad campaigns make a beer taste better. Perhaps you're mouthing your words as you read this."

Post #2 made 16 years ago
by hashie
Your recipe looks good, although, I'd hold back the 60 minute addition to 45. I find it reduces the overall bitterness and allows the malt to shine through.

Here is a link to the red ale that I consider my house beer. You'll note I use carared to get the red colour and a bit of caraaroma for malty richness.


edit; spelling :(
Last edited by hashie on 29 Jul 2010, 06:57, edited 6 times in total.
"It's beer Jim, but not as we know it."

Post #3 made 16 years ago
by SacSoul
hashie wrote:Your recipe looks good, although, I'd hold back the 60 minute addition to 45. I find it reduces the overall bitterness and allows the malt to shine through.

Here is a link to the red ale that I consider my house beer. You'll note I use carared to get the red colour and a bit of caraaroma for malty richness.


edit; spelling :(
Thanks for the tip hashie. I think I will hold back to 45 on the hops. I'll consider the carared too. Do you think I should use it in place of the barley? I was hoping the barley would add just a hint of complexity along with some deeper color tones, but that was sort of a wild guess on my part (and trying to stick with grains harvested in the US :)).
Last edited by SacSoul on 29 Jul 2010, 10:28, edited 6 times in total.
Arrogant Bastard Ale: "...Perhaps you think multi-million dollar ad campaigns make a beer taste better. Perhaps you're mouthing your words as you read this."

Post #4 made 16 years ago
by Beachbum
Another great spec malt to use in an Irish Red is Weyermann Caraaroma - it turns out redder than red and a rich maltyness. I use 300g which is about 10 ounces.
Image
scuse the huge picture
Last edited by Beachbum on 29 Jul 2010, 11:39, edited 6 times in total.

Post #5 made 16 years ago
by hashie
SacSoul wrote: Thanks for the tip hashie. I think I will hold back to 45 on the hops. I'll consider the carared too. Do you think I should use it in place of the barley? I was hoping the barley would add just a hint of complexity along with some deeper color tones, but that was sort of a wild guess on my part (and trying to stick with grains harvested in the US :)).
If you do use a "foreign" grain, I'd use the caraaroma to replace the barley.

Why not make 2 batches, one with you original recipe and the second with an adjusted recipe, then compare?
Last edited by hashie on 30 Jul 2010, 06:40, edited 6 times in total.
"It's beer Jim, but not as we know it."

Post #6 made 16 years ago
by SacSoul
hashie wrote:
SacSoul wrote: Thanks for the tip hashie. I think I will hold back to 45 on the hops. I'll consider the carared too. Do you think I should use it in place of the barley? I was hoping the barley would add just a hint of complexity along with some deeper color tones, but that was sort of a wild guess on my part (and trying to stick with grains harvested in the US :)).
If you do use a "foreign" grain, I'd use the caraaroma to replace the barley.

Why not make 2 batches, one with you original recipe and the second with an adjusted recipe, then compare?
I will probably do that. Two half batches sounds nice :D
Last edited by SacSoul on 30 Jul 2010, 09:26, edited 6 times in total.
Arrogant Bastard Ale: "...Perhaps you think multi-million dollar ad campaigns make a beer taste better. Perhaps you're mouthing your words as you read this."
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