It takes more than a recipe to make a tasty brew. Register | Login

Redbud Ale Partial
Color
Stats
OG1.050
FG1.014
IBU32
ABV4.60 %
SRM15
BJCP Style
04C. Bitter And English Pale Ale, Strong Bitter / English Pale Ale
Description
Hop Jockeys Homebrew Club theme beer for February, red ale. Our second brew using steeped grains. OG and ABV were higher than calculated. Whole hops from freshops.com.
Submitted by helioselene on 27-Mar-2006

Recipe Details
Tasting Notes Excellent ruddy head and deep red color. Full body, hop and malt balanced. Add clarifier like Irish moss or Whirlfloc (contains Irish moss) to help clarify and settle.
Awards
Boil Volume 1.50 gallons
Boil Time 60 minutes
Batch Size 6.25 gallons
Yeast White Labs California Ale Yeast WLP001 (76% app. attenuation)
Primary Fermentation Plastic bucket, 3 days
Secondary Fermentation Glass carboy, 3 days
Other Fermentation
Procedure Add 4 oz unrefined cane sugar to 16 oz water. Add 1 t sea salt and scrapings from B-complex. Pitch yeast into starter at least 24 hours before brew day. Chill 3 gallons of water. Heat 1.5 gallons to 120F. Add 3.5 pounds of crushed grains in coarse grain bag. Protein rest for 20 minutes. Heat to 150F. Steep for 30 minutes. Remove grain bag and squeeze to remove wort. Heat to 210F. Add 6 pounds of amber DME with constant stirring. Add hops in fine mesh bag according to schedule. Add 3 teaspoons of sea salt to primary fermenter. Drain kettle at end of boil time into primary fermenter through fine mesh funnel. Set in ice water. Rinse hops with at least 2 gallons of chilled water and transfer to primary fermenter through fine mesh funnel. Rinse grains with at least a half gallon of chilled water and transfer to primary fermenter through fine mesh funnel. Set in ice water. Stir vigorously with whisk to aerate until wort cooled to about 80F. Fill primary fermenter to 6.25 gallons with room temperature water (about 70F). Pitch yeast at 77F from container. OG 1.060. Racked to primary 2/11. Racked to secondary 2/14. FG 1.014, ABV 6.0% and racked to bottles 2/17 (Grolsch-type, 500 milliliter and 1 liter). 1/2 teaspoon unrefined cane sugar per 500 milliliter. Refrigerated at 40F 2/21. Bottle conditioned at 40F until 3/17.
  Style Comparison
  Low   High
OG 1.046 1.050 1.065
FG 1.011 1.014 1.020
IBU 30 32 65
SRM 6 15 14
ABV 4.4 4.60 6.2
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
63.2 % 6.00 Amber Dry Malt Extract Muntons 32.4 12.5
10.5 % 1.00 British Cara-Malt Simpsons CaraMalt 30-37L 4.2 10.0
10.5 % 1.00 German Carahell Weyermann CaraRed 20L 4.1 12.0
10.5 % 1.00 British Crystal 70-80L Simpsons Dark Crystal 70-80L 4.1 75.0
5.3 % 0.50 German Dark wheat Weyermann Dark Wheat 7.5L 2.3 8.0
  9.50     47.1  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
33.3 % 1.00 Cascade Freshops Whole/Plug 7.0 7.0 60 0.025 17.5
33.3 % 1.00 Amarillo Freshops Whole/Plug 9.5 9.5 20 0.009 8.5
33.3 % 1.00 Pacific Gem Freshops Whole/Plug 13.6 13.6 7 0.004 6.1
  3.00               32.0