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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:
- Kit: stainless boiler, coolbox mashtun and plastic fermenter.
- Mash: 3.5gall @75C (stir) then leave for 90m and drain to bucket.
- 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.
- Boil: 60m to hop profile above, Irish moss (15m to end) , cooling coil added at 0m to end of boil and cooled to 20C.
- OG: 1054
- FG: 1012 (~5.4% ABV)
- Finings: None.
- Bottled: 27/02/18, tasted malty and low hopped, very pleasant.
- Condition: 1 week warm, then two weeks cool prior to drinking.
- 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:
- Kit: stainless boiler, coolbox mashtun and plastic fermenter.
- Mash: 3.5gall @75C (stir) then leave for 90m and drain to bucket.
- 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.
- Boil: 60m to hop profile above, Irish moss (15m to end) , cooling coil added at 0m to end of boil and cooled to 20C.
- OG: 1054
- FG: 1012 (~5.4% ABV)
- Finings: None.
- Bottled: 27/02/18, tasted malty and low hopped, very pleasant.
- Condition: 1 week warm, then two weeks cool prior to drinking.
- 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:
- Kit: stainless boiler, coolbox mashtun and plastic fermenter.
- Mash: 3.5gall @75C (stir) then leave for 90m and drain to bucket.
- 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.
- Boil: 60m to hop profile above, Irish moss (15m to end) , cooling coil added at 0m to end of boil and cooled to 20C.
- OG: 1054
- FG: 1012 (~5.4% ABV)
- Finings: None.
- Bottled: 27/02/18, tasted malty and low hopped, very pleasant.
- Condition: 1 week warm, then two weeks cool prior to drinking.
- Priming: A teaspoon of white sugar per bottle.
- Taste: Very nice, warm, malty.
- Next Brew: Would aim to lower the darker malts to get a 'redder' colour.
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