Torrefaction
Well-Known Member
Hi folks,
Im about to brew my first red ale (been serial brewing IPAs since I started AG last year) so I thought Id get some input. What do you think the following recipe will give me? I like hoppy reds that are complex and spicy and that have some body without being too malty/sweet. Also, Im shooting for a nice red colour; will this get me there? Thanks!
Brew Method: All Grain
Style Name: Red Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 28.5 liters
Boil Gravity: 1.040
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.057
Final Gravity: 1.014
ABV (standard): 5.65%
IBU (tinseth): 55.58
SRM (morey): 14.3
FERMENTABLES:
4 kg - Canadian - Pale 2-Row (73.7%)
0.5 kg - American - Rye (9.2%)
0.3 kg - American - Victory (5.5%)
0.25 kg - Flaked Wheat (4.6%)
0.125 kg - American - Caramel / Crystal 40L (2.3%)
0.15 kg - American - Caramel / Crystal 80L (2.8%)
0.1 kg - American - Roasted Barley (1.8%)
Rice hulls (handful or two)
Total: 5.43 kg (12 pounds)
HOPS:
10 g - Northern Brewer, Type: Leaf/Whole, AA: 9, Use: First Wort, IBU: 6.9
20 g - Northern Brewer, Type: Leaf/Whole, AA: 9, Use: Boil for 60 min, IBU: 22.79
20 g - Whitbread Golding, Type: Pellet, AA: 6, Use: Boil for 20 min, IBU: 10.12
20 g - Northern Brewer, Type: Leaf/Whole, AA: 9, Use: Boil for 15 min, IBU: 11.31
20 g - Willamette, Type: Pellet, AA: 4.5, Use: Boil for 10 min, IBU: 4.54
30 g - Willamette, Type: Pellet, AA: 4.5, Use: Boil for 0 min
Total 120 g (4.25 oz)
MASH GUIDELINES:
1) Infusion, Temp: 67 C (153 F), Time: 60 min, Amount: 16 L,
OTHER INGREDIENTS:
15 g - Irish Moss, Time: 15 min, Type: Fining, Use: Boil
YEAST:
White Labs - Dry English Ale Yeast WLP007
Starter: Yes
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med-High
Optimum Temp: 18.33 - 21.11 C
Fermentation Temp: 20 C
Im about to brew my first red ale (been serial brewing IPAs since I started AG last year) so I thought Id get some input. What do you think the following recipe will give me? I like hoppy reds that are complex and spicy and that have some body without being too malty/sweet. Also, Im shooting for a nice red colour; will this get me there? Thanks!
Brew Method: All Grain
Style Name: Red Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 28.5 liters
Boil Gravity: 1.040
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.057
Final Gravity: 1.014
ABV (standard): 5.65%
IBU (tinseth): 55.58
SRM (morey): 14.3
FERMENTABLES:
4 kg - Canadian - Pale 2-Row (73.7%)
0.5 kg - American - Rye (9.2%)
0.3 kg - American - Victory (5.5%)
0.25 kg - Flaked Wheat (4.6%)
0.125 kg - American - Caramel / Crystal 40L (2.3%)
0.15 kg - American - Caramel / Crystal 80L (2.8%)
0.1 kg - American - Roasted Barley (1.8%)
Rice hulls (handful or two)
Total: 5.43 kg (12 pounds)
HOPS:
10 g - Northern Brewer, Type: Leaf/Whole, AA: 9, Use: First Wort, IBU: 6.9
20 g - Northern Brewer, Type: Leaf/Whole, AA: 9, Use: Boil for 60 min, IBU: 22.79
20 g - Whitbread Golding, Type: Pellet, AA: 6, Use: Boil for 20 min, IBU: 10.12
20 g - Northern Brewer, Type: Leaf/Whole, AA: 9, Use: Boil for 15 min, IBU: 11.31
20 g - Willamette, Type: Pellet, AA: 4.5, Use: Boil for 10 min, IBU: 4.54
30 g - Willamette, Type: Pellet, AA: 4.5, Use: Boil for 0 min
Total 120 g (4.25 oz)
MASH GUIDELINES:
1) Infusion, Temp: 67 C (153 F), Time: 60 min, Amount: 16 L,
OTHER INGREDIENTS:
15 g - Irish Moss, Time: 15 min, Type: Fining, Use: Boil
YEAST:
White Labs - Dry English Ale Yeast WLP007
Starter: Yes
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med-High
Optimum Temp: 18.33 - 21.11 C
Fermentation Temp: 20 C