I've been wanting to try making a Red Ale for a while as I've never done one. I've had a few Imperial Reds lately that I've really liked, though I've found them a little on the too sweet side. I also want to make use the hops I have on hand.
So I've settled on Centennial and it turns out this is exactly what Rogue uses for its St. Rogue's Red. Along with Chinook, though I'm out of that and thought about maybe subbing a little Columbus for bittering.
Also, this would be an extract & steeping grains brew... anyone have any ideas or suggestions? If you have a good all grain base for a nice hoppy Red I'd be happy to take a shot at converting it for an extract brew. I'm just starting to get my info together so literally all info is appreciated. So far I'm thinking some Crystal 60, a little Victory and/or Special Roast, a little Chocolate... any thoughts on using some Carared with the Crystal? Is there much difference? I've never used Carared in anyting.
Anyway..sorry for rambling. Too much to figure out about making a good American Red and figured this is as good a place to get started as any.
Info on St. Rogue's Red:
Reddish copper in color, a roasty malt flavor with a hoppy sprucy finish. Saint Rogue Red is made with two-row Harrington, Klages and Munich malts, along with Hugh Baird 30-37, 13-17 Carastan, and Crystal 70-80 malts (44.4% speciality grains .39 lbs grain per bottle); Chinook and Centennial hops. Saint Rogue Red is available in a 22-ounce bottle, 12-ounce 6-pack (new for 2005), and on draft. Saint Rogue Red Dry Hopped-a draft only variation with raw Centennial hops added to the keg, giving the beer an increased hop finish and intense hop aroma.
Measurements: 13 degrees Plato, IBU 44, Apparent Attenuation 73, Lovibond 27
Info on Great Lakes Nosferatu:
Highly hopped stock ale rich with flavor, yet remarkably balanced. A strong red ale brewed with North American hops and cascades. ABV: 8.0% / ABW: 6.4% / IBU: 75 Color - 25 SRM Bitterness - Original Gravity - 18 Plato
So I've settled on Centennial and it turns out this is exactly what Rogue uses for its St. Rogue's Red. Along with Chinook, though I'm out of that and thought about maybe subbing a little Columbus for bittering.
Also, this would be an extract & steeping grains brew... anyone have any ideas or suggestions? If you have a good all grain base for a nice hoppy Red I'd be happy to take a shot at converting it for an extract brew. I'm just starting to get my info together so literally all info is appreciated. So far I'm thinking some Crystal 60, a little Victory and/or Special Roast, a little Chocolate... any thoughts on using some Carared with the Crystal? Is there much difference? I've never used Carared in anyting.
Anyway..sorry for rambling. Too much to figure out about making a good American Red and figured this is as good a place to get started as any.
Info on St. Rogue's Red:
Reddish copper in color, a roasty malt flavor with a hoppy sprucy finish. Saint Rogue Red is made with two-row Harrington, Klages and Munich malts, along with Hugh Baird 30-37, 13-17 Carastan, and Crystal 70-80 malts (44.4% speciality grains .39 lbs grain per bottle); Chinook and Centennial hops. Saint Rogue Red is available in a 22-ounce bottle, 12-ounce 6-pack (new for 2005), and on draft. Saint Rogue Red Dry Hopped-a draft only variation with raw Centennial hops added to the keg, giving the beer an increased hop finish and intense hop aroma.
Measurements: 13 degrees Plato, IBU 44, Apparent Attenuation 73, Lovibond 27
Info on Great Lakes Nosferatu:
Highly hopped stock ale rich with flavor, yet remarkably balanced. A strong red ale brewed with North American hops and cascades. ABV: 8.0% / ABW: 6.4% / IBU: 75 Color - 25 SRM Bitterness - Original Gravity - 18 Plato