Author Topic: Red Ale  (Read 1254 times)

Offline JJeffers09

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Red Ale
« on: July 26, 2016, 06:22:43 PM »
Anything noticeably wrong with this recipe?

7.5Gal / 75% eff
1.056OG / 1.013FG
26.9IBUs / 14.6SRM
5.5% 76%AA

 Water Profile Target / Actual
 Calcium - 55.0 / 52.7
 Magnesium - 10.0 / 12.3
 Sodium - 10.0 / 10.7
 Sulfate - 75.0 / 78.0
 Chloride - 63.0 / 62.2
 Bicarbonate - 40.0 / 44.7
 Cations - 4.0 / 4.1
 Anions - 4.0 / 4.1
 Total Hardness - 179 / 182
 Alkalinity - 33 / 37
 RA - (-12)/(-8)
 SO4/Cl - 1.2 / 1.3


 Mash - Single Infusion @67.2C/153F
 85.76% Rahr 2-row
 6.60% Briess Caramel 80L
 3.30% Great Western Malting Melanoidin Malt
 3.30% Gambrinus Malting Honey Malt
 1.05% Briess Black Malt (Looking for Blackprinz/or carafa III dehusked that's 2.5oz)

 23.8 IBU Willamette 60min
 3.1 IBU Willamette 10min
 Whirlfloc finning 10min


WLP060 @ 20C/68F - I have used 001/004/051 and did not like the finished product as much.


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Offline dmtaylor

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Re: Red Ale
« Reply #1 on: July 26, 2016, 06:31:38 PM »
I'm unable to verify the SRM from where I'm sitting at work but assuming your calcs are correct...

Looks great to me.  Enjoy it.
Dave

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Offline HoosierBrew

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Re: Red Ale
« Reply #2 on: July 26, 2016, 06:36:50 PM »
Yeah, looks solid. What did the SRM calc to, out of curiosity?
Jon H.

Offline JJeffers09

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Re: Red Ale
« Reply #3 on: July 27, 2016, 01:30:18 PM »
14.6srm
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Offline brewinhard

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Re: Red Ale
« Reply #4 on: July 27, 2016, 05:43:57 PM »
Looks good to me too. I would add about an oz of something interesting at knockout just to combat that big malty nose you will get. But hey, that's just me....

Offline ynotbrusum

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Re: Red Ale
« Reply #5 on: July 29, 2016, 11:19:41 AM »
That's real close to the Firestone Walker 805 (if you swapped the melanoiden and carafa for more honey malt).  He uses WLP 002, IIRC.  So, I bet it will be great!
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Offline JJeffers09

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Re: Red Ale
« Reply #6 on: July 31, 2016, 12:16:57 PM »
Got this brewed up.  I was just over OG, so I topped up a liter.  Brewing outside, 1 dampfbier (Bavarian steam beer) and the red.  Double brew day when you hit you numbers make it fun! I went with 75 min boil, but on a new propane burner 210,000 btu and it was a little too hot for the first 15 mins.  I got through hot break, and brought it to a gentler boil.  But the color is muted vs smooth red, aroma is awesome though.  I really need to get some RedX malt for the next one.  But we will see.  3hrs and it was off to a rapid strong fermentation Wish me luck!
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Offline Steve Ruch

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Re: Red Ale
« Reply #7 on: July 31, 2016, 03:39:05 PM »
Anything noticeably wrong with this recipe?
Quote

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Offline JJeffers09

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Re: Red Ale
« Reply #8 on: August 03, 2016, 08:02:28 PM »
What gravity do you call this? Only 4 days in the fermenter and it tastes amazingly smooth and malty... I am so excited

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Offline dmtaylor

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Re: Red Ale
« Reply #9 on: August 03, 2016, 08:07:39 PM »
It's very hard to see from that picture but it appears the gravity is about 1.008-1.009.
Dave

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Offline JJeffers09

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Re: Red Ale
« Reply #10 on: August 03, 2016, 08:55:39 PM »
Hi long should I let it ride if it's finished... at least 14 days in th e fermenter?

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Offline dmtaylor

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Re: Red Ale
« Reply #11 on: August 03, 2016, 11:03:26 PM »
It seems like it's got to be done already.  Wait 3 more days, check gravity and make sure it stays right at 1.008-1.009.  If so, it will be safe to bottle or keg.  If not, wait a couple days more then check again, and repeat until it is stable.  Then it's ready to roll.  There's no need at all to wait an arbitrary 14 days or whatever if it's done.
Dave

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Offline JJeffers09

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Re: Red Ale
« Reply #12 on: August 04, 2016, 12:58:01 AM »
What about the lager yeast in the wlp060 blend.  I want to let the 001 and the 010 clean up the diacetyl from whatever lager strain is in that blend.
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Offline dmtaylor

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Re: Red Ale
« Reply #13 on: August 04, 2016, 01:04:30 AM »
What gives you the idea that there's lager yeast in there?  At least it doesn't say so on White Labs' website.  I guess I'm not part of the "in" crowd on that.

Even if true, I wouldn't think that should be a problem.  You're fermenting warm, right?  And there's plenty of yeast to eat the diacetyl.  If you do get some diacetyl down the road, condition in the 50s or 60s for 2-3 weeks and it will be gone.  But, I seriously, seriously doubt it would even happen.
Dave

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Offline JJeffers09

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Re: Red Ale
« Reply #14 on: August 04, 2016, 11:15:08 AM »
WLP010 is a top cropper, it forms a nice head on the top of the fermentation, very traditional ale yeast trait. WLP060 has some lager yeast, which ferments from the bottom, and will pull down the ale yeast with it. So both are fermenting active and normal, just a good example of yeast differences.
http://www.whitelabs.com/yeast/wlp060-american-ale-yeast-blend
 FAQ section on the website

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« Last Edit: August 04, 2016, 11:24:32 AM by JJeffers09 »
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