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Josh's Dry Hopped Red Ale
American Amber Ale • All Grain • 23 L
Attempt at cloning Rogue Dry Hopped St Rogue Red Ale
November 30, 2010 pm 09:50pm
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Ingredients (All Grain, 23 L)
- 3.5 kg
Best Pale Ale Malt; Simpsons
Best Pale Ale Malt; Simpsons
The main ingredient of cask / keg ales.
- 1 kg
Light Munich Malt; Joe White Maltings
Light Munich Malt; Joe White Maltings
Product Code: 1104
- 0.3 kg
Crystal Malt; Joe White Maltings
Crystal Malt; Joe White Maltings
Product Code: 1108
- 0.3 kg
Medium Crystal Malt; Simpsons
Medium Crystal Malt; Simpsons
Ale colour and flavour adjustment tailored to requirement.
- 0.3 kg
Crystal 100; Bairds Malt
Crystal 100; Bairds Malt
Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70 -80 °ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. Adjustment of the amount and/or colour of the Crystal malt may brew some very distinctive beers, but this may require some careful experimentation. Crystal malts have been used in the brewing of Lager beers, but considerable care is required to ensure that whilst a distinctive flavour is achieved, the crystal flavour and colour does not become too dominant. In all beers they can help prevent the formation of oxidised (cardboard) flavours.
- 12 g
Chinook - 11.4 AA% pellets; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 30 g
Centennial - 8.7 AA% pellets; boiled 20 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 40 g
Centennial - 8.7 AA% pellets; boiled 10 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
-
Wyeast 1272 American Ale II™
Wyeast 1272 American Ale II™
Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.
Notes
Attempt at Dry Hopped St Rogue Red Ale 10 minute hops in no-chill cube Wyeast Pacman yeast 3L starter using wort, then added back to the 20L cube Dry hopped 40g Chinook, 20g Centennial
Style (BJCP)
Category: 10 - American Ale
Subcategory: B - American Amber Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.015 | |
| Color: | 16.4 SRM | 10 - 17 | |
| Alcohol: | 5.2% ABV | 4.5% - 6% | |
| Bitterness: | 43.7 IBU | 25 - 40 | |
Discussion
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