This double red ale took home a gold medal at the 2016 Great American Beer Festival. Boxing Bear Brewing of Albuquerque describes it as a hop-forward red ale with aromas of sweet candied hops and pineapple.
This homebrew recipe is featured in Top 50 Commercial Clone Beer Recipes. Find out what recipe was featured for your state!
Boxing Bear Brewing Co. The Red Glove Double Red Ale | Specialty Beer
- 11.75 lb Weyermann Pale Malt
- 12 oz White Wheat
- 12oz Dextrin Malt
- 6 oz Honey Malt
- 6 oz Crystal 120
- 5 oz Crystal 140
- 3 oz Roasted Barley
- 0.5 oz Columbus hops, 14% a.a. (FWH)
- 0.3 oz Chinook hops, 13% a.a. (FWH)
- 0.3 oz Simcoe hops, 13% a.a. (FWH)
- 1.3 oz Magnum hops, 12% a.a. (90 min)
- 0.7 oz Centennial hops, 10% a.a. (15 min)
- 0.5 oz Simcoe hops, 13% a.a. (15 min)
- 1.3 oz Centennial hops, 10% a.a. (0 min)
- 1.1 oz Simcoe hops, 13% a.a. (0 min)
- 2.5 oz Centennial hops (dry)
- 2.5 oz Cascade hops (dry)
- 2.5 oz Crystal hops (dry)
- 2.5 oz Simcoe hops (dry)
- Whirlfloc (10 min)
- Yeast Nutrient (10 min)
- Wyeast 1056, White Labs WLP001 or Safale US-05
- Original Gravity: 1.074
- Final Gravity: 1.023
- ABV: ~6.7%
Single infusion mash at 154° F for 60 minutes.
Conduct a 90 minute boil, following the schedule in the ingredients.
Cool to 66° F, aerate and pitch yeast. Pitch rate should be 750,000 cells per milileter per degree plato.
At 97% terminal gravity, add the dry hops. Remove after 4 days. Carbonate to 2.2 volumes of CO2.