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End of the World American Red
Specialty Beer • All Grain • 11 gal
Second iteration
December 4, 2011 am 01:41am
3.0/5.0 1 rating
Ingredients (All Grain, 11 gal)
- 23 lbs
Pale Ale Malt; Briess
Pale Ale Malt; Briess
Golden color with a malty flavor. Characteristics & Applications: • Can be used as a base malt. • More pronounced malty flavor than 2-Row Brewers Malt. • Use with 2-Row Brewers Malt for rich malt flavor and additional color. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 2 lbs
Caramel Malt 40L; Briess
Caramel Malt 40L; Briess
Sweet, caramel, toffee flavor. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel Malt 40L is a roasted caramel malt that imparts golden to light red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 1 lbs
Special Roast Malt; Briess
Special Roast Malt; Briess
Toasty, biscuity, sour, tangy flavors. Characteristics & Applications: • Excellent for Nut Brown Ales, Porter and other dark beer styles. • Special processing develops unique Toasty, Biscuity, Sour, Tangy flavors distinctive to Special Roast Malt . • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 1 lbs
Special B - Caramel malt; Dingemans
Special B - Caramel malt; Dingemans
The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
- 2 oz
Simcoe® - 12.2 AA% pellets; boiled 60 min
Simcoe®
Used for aromatic, and especially bittering properties.
- 1 oz
Cascade - 5.5 AA% pellets; boiled 10 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Nugget - 12.4 AA% pellets; boiled 10 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
-
Wyeast 1028 London Ale™
Wyeast 1028 London Ale™
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.
Notes
Mash as 150. Add 4 oz chocolate malt to second half of batch sparge.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.066 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.012 | 0.995 - 1.035 | |
| Color: | 17.3 SRM | 1 - 50 | |
| Alcohol: | 7.1% ABV | 2.5% - 14.5% | |
| Bitterness: | 59.8 IBU | 0 - 100 | |
Discussion
Brewed 12/11/11
2011-12-11 11:58pm
Hit mash at 150. Gravity a little low, O.G. 1.066. Added 4 oz Chocolate malt to second half of batch sparge, crushed normal. Amazing red color in the boil. Also added 1oz Cascade and 1oz Nugget at 0 minute. Dry hop with 2oz Cascade, 2oz Simcoe, and 2oz Nugget. Not quite as red after fermentation. Left dry hops in for 9 days. Kegged 12/31/11 at 1.012. Needed 3 weeks in keg to age. Turned out quite good. A little too bitter, though. Good body / head. Some sweetness up from, with a bitter / drying finish. Next time, lower the BU / GU or try bittering with Magnum. Although finishing at 1.012, it seems to have too much residual sweetness and body. Maybe next time bump down the crystal additions and make up the color with a little black malt.
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