Planning AG#8 - Red ale

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chrisb2k

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Hi all

Having got some Late Red in that was on offer at S'bury's I've taken quite a shine to it, so looking to make something similar for the coming summer months.

It mentions EKG and Cascade on the label, and it tasted nice and hoppy, a bit like an APA I made a while back, so I've knocked this up to see what the oracles here on THBF think. I've gone for a 60 mins boil to hold back on the bittering, and maybe a little for convenience if I'm honest. I'm using Cascade for bittering and more Cascade and EKG at the end. I've also gone for Crystal and Roasted barley in a small amount for the red colouration, which I read somewhere.

Length 20.00 L
All Grain

Characteristics
Recipe Gravity 1.049 OG Estimated FG 1.012 FG
Recipe Bitterness 28 IBU Alcohol by Volume 4.7%
Recipe Color 14° SRM Alcohol by Weight 3.7%

Grains
Quantity Grain Type Use
0.25 kg Crystal 60L Grain Mashed
3.80 kg Maris Otter Malt Grain Mashed
0.09 kg Roasted barley Grain Mashed

Hops
Quantity Hop Type Time
20.00 g Cascade Whole 60 minutes
15.00 g Cascade Whole 30 minutes
15.00 g Kent Golding Whole 10 minutes
15.00 g Kent Golding Whole 0 minutes
20.00 g Cascade Whole 0 minutes

Yeast S-04

Mash 90 mins
Boil 60 mins

So all opinions/advice welcome!

Chris

EDIT: just thought, this may be in the wrong place. Please feel free to move to discussions or whatever.
 
The best red ale I've ever made had a wee bit black malt in it. Deepest red colour I've ever seen in a beer.

Then I did a wee Google and it's quite common to put a touch of black malt in a red ale. I'd try that.

K
 
kev said:
The best red ale I've ever made had a wee bit black malt in it. Deepest red colour I've ever seen in a beer.

Then I did a wee Google and it's quite common to put a touch of black malt in a red ale. I'd try that.

K

Cheers Kev will give that a go. Maybe I'll replace roasted barley with black malt ...
 
If it was me I'd replace all the roasted barley with black malt. I don't really like a roasted flavour in red/light ales.

K
 
This one's in the bag! Perfect day for brewing yesterday, plus imminent hose pipe ban will render brewing in the shed difficult for a while.

I went with suggestion by Kev and used black malt, to seemingly great effect. Full details of the day are on my blog but in summary:

Grains

0.25 kg Crystal 60L
3.80 kg Maris Otter Pale Malt
0.09 kg Roasted barley Black malt

23775f46.jpg


Hops

20.00 g Cascade 60 minutes
15.00 g Cascade 30 minutes
15.00 g East Kent Golding 10 minutes
15.00 g East Kent Golding 0 minutes
20.00 g Cascade 0 minutes

before and after :)
5a83a508.jpg
f63a5c77.jpg


Mash

90mins at 67'C - only lost a degree so not too bad

Sparge

19a506ca.jpg


nice colour during sparge!

ebf10aad.jpg


Boil

into the boiler ...

85b9dca3.jpg


boiler on ... oh sh!te :(

c561dc46.jpg


into the FV and back into boiler including hop filter! Hubble bubble etc. Looking for cold break at the end during chilling but never seem to get it :( 98'C to 25'C in about 35 minutes so maybe a little slow ?

b6cc688e.jpg


Yeast in at 22'C: I used a packet of Safale S-04. Working it's magic this morning

c4400fcd.jpg


Great brew day despite a short haetus to move the wort about. OG was 1048 - delightfully close to 1049 as predicted by QBrew

Looking forward to this one :)
 
Looks like it all went well! Nice colour too!

I think bottled Late Red is a different recipe to the cask recipe, tastes like a totally different beer.
I don't like the flavour of the bottled version but really like the cask!

Hope yours turns out how you like it! :drink:
 
Bottling this tomorrow so will have a sneaky QA ;)

I'm calling it "Rubilee", in honour of the jubilee and, it being ruby, and the beer being red, and there being a street party I will be carting some of these off to - it all falls in to place :D

:cheers:
 
This dropped down to 1005! 89% attenuation and now 5.8% as opposed to a light 4.7% :eek:

I knew S-04 were good but wasn't prepared for that... :lol:

not exactly a wasted batch but really not what I was aiming for. Any suggestions how/why this yeast went so nuts? Mash temp was 68'C dropping only a degree over 90 mins so I dont think it was that.

C.
 

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