Red Pale Ales

Red Pale Ales are my favorite Ales. The common ingrediant in all the beers below is Cara-red. I love this malt. Beers range from Pale Ales to  IPAs. All comments in red ink are my suggestions to how to improve me recipes and techniques.

Brews

1. Red Ale with Wheat
2. Dark Red 10 Gallon Brew
3. Big Red Willy
4. British Red
5. Son of Hopsicle IPA

Red Ale with Wheat

July 7, 2013  

Aiming and archived a lighter red Pale Ale with hop aroma. The wheat was used for mouth feel which I would not do again since it made the beer cloudy. Honey rounded it out nicely. I would do this again with Carafoam or Carapils replacing the wheat. Mash at 153 to get more of the Carared flavor.

Amt  Malts
10     Golden Promise
1       White Wheat
1        Carared
1/2     Honey Malt


70 minute mash at 151F. Sparged to make 6 gallons. (next time make 7 gallons)

OG   1.052(?)
FG    1.018
ABV  4.46%

The Boil
60 mins Magnum 2 oz
20 mins Columbus 2 oz

Yeast Saf-5, one week primary at 67F
Secondary dry hopped with Citra that was left in the keg until finished. (July 20th)
Great beer! - (Aug 10th)

Dark Red 10 Gallon Brew
May 17, 2012

 10 Gallon batch 

This turned out great. Lots of body, flavour and with about 4 wks lagering was even better.

Malts                         Weight

Maris Otter                18 lbs
Black Roasted Barley 5 oz
Carared                     2 lbs
40 L                           1 lbs
60 L                           1 lbs
British 70/80               2 lbs



The Boil

Mins oz                  Description
60    4                      Fuggles
15    2                      First Golding UK
15    1                      Golding US
15   NA                   Coil, Tablet

Saf 04 Yeast at 68 for 7 days
Mash 152F
FG 1.024
OG 1.070?
ABV 5.5%

Big Red Willy

(Willamette Hops and CaraRed)

Saturday Jan 22, 2011

10 gallons

This is my second brew with Red Cara. My first was a 5 gal batch (first grain recipe ever for me, see Brew 1492 IPA). This one has more redcara as a percentage and is aiming to be a lower ABV beer. If the foam/head is not very good consider going back to flaked barley. (May 18, foam was excellent, don’t go back :) )

I’m using Willamette hops however these hops are not pungent like the ones I grew in my yard last year.

Carboy A has 4oz of dry hops versus 2 oz with carboy B.

Ingredients

• 21 lb 2 row
• wlp001 yeast
• Malt - CaraFoam - 1 lb (mouth feel)
• Malt - CaraRed - 2 lb (Flavour)

OG

• 1.0415 (shows 11%)
• 1.0100 (shows 1.2%) Feb 3rd Carboy A

Estimated ABV 4.1%

Hop schedule (all whole)

• 60 mins 2 oz Centenial
• 45 mins 2oz Centenial
• 30 mins 2oz Willamette
• 20 mins 2 oz Willamette (coil, tablet)
• 5 mins 2 oz Willamette

Carboy Dry hop setup

• carboy a 4 oz dry hop
• carboy b 2 oz dry hop

Comments

• wort taste - smooth lite clean with lots of hop flavour but not too much.
• Willamette hops (whole) did not seem very aromatic.
• did 7/5/3 gals to make wort, next time (10gal =  5/5/5/3) (5gal = 5/3/3)
• 7 gallons is have to pour/move
• Next time circulate wort until clear before pouring in kettle
• Jan 27 - fermentation has slowed down (63F to 69F), still has small head.
• Feb 3 - aroma of caramel , smooth and good mouth feel, bit of and alcohol bite at the end
• Feb 4 - ETA Bottling
• Resting in closet and first drink will be in March.
• Feb 25 - First taste from the fridge - crisp clean bitter and lite for a home brew. Hops favour did not come through.
• march 7 - excellent mouth feel, nice bitter finish but still no will hop aroma. Nice lite IPA.
• Refractor says 4.9 BRIX
• March 19, Nice IPA (definitely not a IIPA) Good mouth feel, nice malty favour, faint hoppyness. A bit of an off flavour mid pallet. This could just be the hops aroma and not a bad thing. This is a beer better chilled.
• May 18, This is a great lite Red IPA. The hops have solid bittering but I was hoping for more hop flavour. Next time flame out hops? Nice mouth feel however this is very lite and feel much like an English bitter from a mouth feel point of view. If I did this again I would focus on the hop aroma.

British Red

Aug 4, 2012

Ingredients

• British Maris 2-Row 10 lbs
• Crystal 40L ½ lbs
• Crystal 60L ½ lbs
• Black Roasted Barley 2 oz
• Carared 1 lbs
• British 70/80 1 lbs
• Cascade 2 oz
• Fuggle 2 oz

Batch Mash Schedule

Minutes         Gals          Temp (F)
65                  4.5              159
20                  2.2              150
5                    2.5              168

This produced 8.5 gals of wort


Hop Schedule - 90 min boil

Minute       Adjunct
60             Cascade
20             Fuggle, tablet, coil

Yeast Whitelabs 004 Irish

Comments:

• This turned out great but lacked a bit of bitterness and I think I added more than the 2 oz of Black Roasted Barley so there is more of this flavour in it. 
• I would you a proper bittering hop next time and do a fuller hop for flavour next time but I would not add hops to the last 5 minutes or DH. I’ll leave that to the IPAs

Son of Hopsicle IPA - 5 Gallons

Saturday, March 26, 2011

1lb of hops, half used in dry hopping. Three flavour of malts used to create a rich head and a dark sweet malty flavour to balance with the heavy use of hops. High ABV target to maintain an overall aggressive full body beer. Final product reminds me of a smooth Hopsicle. This is a great beer and I’ll make it again. *

INGREDIENTS

Malted Grains

Name Lbs

GR304 Malt - Rahr 2-Row 14

Caramel/Crystal Malt - 60L 0.5

GR452C Malt - CaraRed 1.0

Malt - Weyermen Cara Hell 1.0

Hops

Name Oz AA% Pellet / Whole

Willamette 8 4.8 P

Centenial 2 11.0 W

Willamette 4 5.1 W

Columbus 2 14.4 P

Yeast

WLP001 White Labs Yeast (California Ale)

HOP SCHEDULE

Name Oz Time Pellet / Whole

The Boil

Centenial 2 60 mins W

Centenial 2 40 mins W

Willamette 4 20 mins W

Dry Hop (in secondary carboy)

Willamette 6 8 days P

Columbus 2 8 days P

WORT

5 gallons h2o to 165F (24 mins time it took for boil)

2 gallons h2o to 170F

Mash

Description Amount Time Temp

H2O 5 gals 60 152F

H2O 3 gals 10 170F

Creates a wort of about 6.5 gallons

Boil

1. Bring wort to rolling boil and reduce to 6.5 gals (then 30 min rolling boil)
2. Start hop schedule
3. 20 remaining add tablet and coil
4. added 2 gallons of boiling water (next time sparge with 2 more gallons)
5. Cool and transfer to Carboy (very sweet and dark)

BREW MEASUREMENTS

Target Actual

OG 1.065 1.065

FG 1.15.         1.021

IBU 70 123

ABV 7%.    6.06

ABV (R) 7%.     9.5% reading at end of primary fermentation

LOG

Mar 27		Good fermentation head of one inch, very dark, clumps of sediment, steady bubbles in air lock
Mar 30		Placed in Fridge to ferment at a steady 65F
Apr 11		Moved wort to new carboy (minus the scum/yeast) and added dry hop pellets. Place back in Fridge at 65F (Columbus hops smelled strong and nice, Willamette was soft and nice)
Apr 11		Tasted it again!!! Maybe try whole hops (dry hopping) mouth with no off tastes. No hop aroma as expected.Darker than most colour
Apr 18		Poured this into a keg today with some of the dry hop scum. No worries it will settle to the bottom and pour out first. I’m so pleased with this batch. Heavy beautiful hop aroma. Beautiful mouth feel and nice balance of malt, hops and ABV. This will mellow a bit over the next week and will be ready to drink. CO2 set at 20 PSI.
Apr 23		Next time suggestions: Dry hop with whole hops to reduce sediment.
Apr 25		Bloody perfect beer. Smooth, great mouth feel malty and nice strong hop aroma and taste. Do this one again. Two weeks made a big difference with Hop Aroma!
June 5		Finished keg.
Notes		Beer would have been better if lagered/ conditioned to remove sediment.I think this would have been smoother with whole hops. Tough to lauger when it tastes so good.