06: Redrum Red Ale

REDRUM US RED ALE (Batch #3, OG 1050 - 1014, Brewed 13/10/19

Third RED/Ruby Ale, (from the Craft Brew book and tweaked.) Not as good as previous brews. Was using up old hops and grain bill ruined the colour.

Ingredients:

3.2 pale ale malt.

400g pale crystal malt.

700g Munich malt

250g Amber malt

250g wheat malt

100g Dark crystal malt

100g Roasted malt

Total: 5.0kg

Hop Profile:

Brambling 15g, 60m

Fuggles 20g, 30m

Citra 15g, Galaxy 15g hop stand for 20m

Dry hop 45g Galaxy, 5g Cascasde (23/10/19)

Irish Moss 5g 45m

Yeast: US Ale (US-05 Fermentis)

Notes:

  1. Kit: stainless boiler, coolbox mashtun and plastic fermenter.
  2. Mash: 3.5gall @75C (stir) then leave for 90m and drain to bucket.
  3. Sparge: 85C and a 50mm head of water held over the grain with the tap set to a slow trickle (with perforated tin foil) to gather 5.5gall of wort.
  4. Boil: 60m to hop profile above, Irish moss (15m to end) , cooling coil added at 0m to end of boil and cooled to 20C.
  5. OG: 1054
  6. FG: 1012 (~5.4% ABV)
  7. Finings: None.
  8. Bottled: 27/02/18, tasted malty and low hopped, very pleasant.
  9. Condition: 1 week warm, then two weeks cool prior to drinking.
  10. Priming: A teaspoon of white sugar per bottle.

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REDRUM US RED ALE (Batch #2, OG 1054 - 1012, Brewed 17/02/18)

My second RED/Ruby Ale, taken from the Craft Brew book and tweaked. Resulted in a malty quaffable brew, but not as good as the first batch!

Thoughts: Made a second batch with hops kicking around and a simpler grain bill. Although nice and drinkable was bot a patch on this version. So for batch #3 will go back to this recipe!

Ingredients:

3.2 pale ale malt.

400g pale crystal malt.

700g Munich malt

350g Amber malt

250g wheat malt

50g Dark crystal malt

500g Roasted malt

Total: 5.0kg

Hop Profile:

Cascasde 6g, 60m

Citra 10g, Cascade 10g, Galaxy 10g, 20m

Citra 10g, Cascade 10g, Galaxy 10g, hop stand

Citra 25g, Cascade 25g, Galaxy (03/10/18)

Yeast: US Ale (US-05 Fermentis)

Notes:

  1. Kit: stainless boiler, coolbox mashtun and plastic fermenter.
  2. Mash: 3.5gall @75C (stir) then leave for 90m and drain to bucket.
  3. Sparge: 85C and a 50mm head of water held over the grain with the tap set to a slow trickle (with perforated tin foil) to gather 5.5gall of wort.
  4. Boil: 60m to hop profile above, Irish moss (15m to end) , cooling coil added at 0m to end of boil and cooled to 20C.
  5. OG: 1054
  6. FG: 1012 (~5.4% ABV)
  7. Finings: None.
  8. Bottled: 27/02/18, tasted malty and low hopped, very pleasant.
  9. Condition: 1 week warm, then two weeks cool prior to drinking.
  10. Priming: A teaspoon of white sugar per bottle.

REDRUM US RED ALE (Batch #1, OG 1054 - 1012, Brewed 17/02/18)

My first RED/Ruby Ale, taken from the Craft Brew book and tweaked. Resulted in a malty quaffable brew!

Thoughts: Made a second batch with hops kicking around and a simpler grain bill. Although nice and drinkable was bot a patch on this version. So for batch #3 will go back to this recipe!

Ingredients:

3.0 pale ale malt.

400g pale crystal malt.

700g Munich malt

250g Amber malt

250g wheat malt

100g Dark crystal malt

100g Roasted malt

Total: 5.0kg

Hop Profile:

Cascasde 2g, 60m

Citra 7g, Cascade 7g, Galaxy 7g, 20m

Citra 5g, Cascade 5g, Galaxy 5g, end

Citra 13g, Cascade 13g, Galaxy 13g, dryhop (12/2/18)

Yeast: US Ale (US-05 Fermentis)

Notes:

  1. Kit: stainless boiler, coolbox mashtun and plastic fermenter.
  2. Mash: 3.5gall @75C (stir) then leave for 90m and drain to bucket.
  3. Sparge: 85C and a 50mm head of water held over the grain with the tap set to a slow trickle (with perforated tin foil) to gather 5.5gall of wort.
  4. Boil: 60m to hop profile above, Irish moss (15m to end) , cooling coil added at 0m to end of boil and cooled to 20C.
  5. OG: 1054
  6. FG: 1012 (~5.4% ABV)
  7. Finings: None.
  8. Bottled: 27/02/18, tasted malty and low hopped, very pleasant.
  9. Condition: 1 week warm, then two weeks cool prior to drinking.
  10. Priming: A teaspoon of white sugar per bottle.
  11. Taste: Very nice, warm, malty.
  12. Next Brew: Would aim to lower the darker malts to get a 'redder' colour.