On October 25, I brewed my second beer, a red ale.
Per usual, I based my recipe off of other ones, but slightly tweaked to my own preferences. Below is the recipe and some notes.
Grains:
- 8lbs 2-Row (Briess Organic)
- 1 lb Caramel 60L (Briess Organic)
- 1 lb German Munich
- 1/4 lb Chocolate Malt
Hops:
- Bittering: 1 oz Golding (plug) @ 60 mins
- Aromatic: 1 oz Amarillo (pellets) @ 15 mins
I did a 60 minute single-infusion mash at 155 degrees F. Sparge at 175 degrees F. 60 minute boil.
Yeast: Wyeast American Ale
Single fermentation: 19 days.
Original Gravity: 1.054
Final Gravity: 1.010
- Brew Date: 10/25/09
- Bottle Date: 11/13/09
- First Taste: 11/29/09
Thoughts/Lessons learned:
I didn’t properly mix the priming sugar into the beer before bottling, so it came out inconsistently carbonated. Some bottles were flat, while others had the proper amount of carbonation.
Stadium Red Ale
Tasting:
Overall low head retention on the beer. The flavor is OK, moderately hoppy (compared to my 1st mildly hopped Brown Ale). I can actually smell the Amarillo subtly coming through. Good color and clarity. Pretty good to drink at home, but nothing I’m going to share with others. Got to perfect this recipe for production. :)
