Beer Recipe of the week: Red Velvet

Recipe located in Zymurgy January/February 2011 Issue (pg. 43)

Gold Medal, GABF Pro-Am 2010 - Recipe submitted by Donny Hummel

 

 

Donny Hummel brewed his "Red Velvet" at the Eagle Rock Brewery in Los Angeles, CA. It was inspired by Hummel's passion for big, hoppy beers with a strong malty backbone. He had been brewing Red Velvet for about a year and entered it into a competition, where it took gold in its category and won Best in Show. The prize for the competition was to brew with Eagle Rock Brewery and was later entered into GABF, where it won gold in the Pro-Am division.

 

 

 

 

 

 

 

 

INGREDIENTS
for 6 U.S. gallons (22.7 liters)

14. 0 lb (6.35 kg)	UK pale two-row malt
3.0 lb (1.36 kg)	flaked rye
1.0 lb (0.45 kg)	dextrose
1.0 lb (0.45 kg)	40 °L crystal malt
1.0 lb (0.45 kg)	Munich malt
10.0 oz (283 g)	Victory malt
8.0 oz (227 g)	120 °L crystal malt
3.0 oz (85 g)	pale chocolate malt
1.5 oz (42 g)	Magnum hops, 14.4% A.A. (60 min)
1.0 oz (28 g)	Simcoe hops, 12.2% A.A. (30 min)
1.0 oz (28 g)	Amarillo Gold hops, 7.5% A.A. (10 min)
0.5 oz (14 g)	Amarillo Gold hops, 7.5% A.A. (0 min)
1.5 oz (42 g)	Centennial hops, 8.5% A.A. (0 min)
1.5 oz (42 g)	Amarillo Gold hops (dry hop 7 days)
1.5 oz (42 g)	Centennial hops (dry hop 7 days)
1	Whirlfloc tablet (15 min)
2500 mL	Wyeast 1056 American Ale yeast
2.26 volumes	CO2 to carbonate

Original Gravity: 1.092
Final Gravity: 1.017
SRM: 17
IBUs: 66
Brewhouse Efficiency: 70%
Boil Time: 90 minutes

DIRECTIONS

Mash grains at 152 °F (66 °C) for 75 minutes. Use reverse osmosis water and add 112 ppm calcium, 27 ppm magnesium, 238 ppm alkalinity, 80 ppm sodium, 101 ppm chloride, and 208 ppm sulfate. Oxygenate wort and pitch yeast at 60 °F (16 °C). Ferment at 66 °F (19 °C). Raise temperature to 68 °F (20 °C) as fermentation slows (after about 1 week). Dry hop finished beer at 68 °F (20 °C) for 7 days. Rack and condition for two weeks. Crash to 30 °F (-1 °C) for four days.

Extract version:

Substitute 11 lb (5 kg) pale liquid malt extract for the two-row and Munich malts. Substitute 1.7 lb (771 g) liquid wheat malt extract for the rye. Steep other grains for 30 minutes at 158 °F (70 °C) in brewing liquor, rinse, add extract and sugar and bring to a boil. Boil for 60 minutes, following the main recipe.

Mini-mash version:

Substitute 8 lb (3.6 kg) pale liquid malt extract for 11 lb (5 kg) of the two-row malt. Mash other grains as specified, add the LME after the sparge. Proceed with the recipe.

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