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American Red Ale

American Red Ale

American Pale Ale • Extract • 5 gal


This is a copy of AHS Red Ale

February 18, 2013 at 10:30pm

0.0/5.0 0 ratings

Ingredients (Extract5 gal)

  • .5 lbs American Munich

    American Munich

    Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.

  • .5 lbs Weyermann CaraMunich® I; Weyermann

    Weyermann CaraMunich® I; Weyermann

    Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.

  • .25 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.

  • .5 lbs Crystal Malt 80°L

    Crystal Malt 80°L

    Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.

  • 7 lbs Munich Liquid; Alexanders

    Munich Liquid; Alexanders

    Often used in belgian specialty ales, Dusseldorf Altbier, and Northern German Altbier.

  • 1 oz Cascade - 6.2 AA% pellets; boiled 50 min


    Spicy with citrus notes. Slightly grapefruity.

  • 1 oz Cascade - 6.2 AA% pellets; boiled 10 min


    Spicy with citrus notes. Slightly grapefruity.

  • 1 oz Cascade - 6.2 AA% pellets; boiled 5 min


    Spicy with citrus notes. Slightly grapefruity.

  • White Labs WLP051 California Ale V

    White Labs WLP051 California Ale V

    From Northern California. This strain is more fruity than WLP001, and slightly more flocculant. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.

Style (BJCP)

Category: 10 - American Ale

Subcategory: A - American Pale Ale

Range for this Style
Original Gravity: 1.055 1.045 - 1.060
Terminal Gravity: 1.013 1.010 - 1.015
Color: 16.0 SRM 5 - 14
Alcohol: 5.6% ABV 4.5% - 6%
Bitterness: 33.1 IBU 30 - 45



Brew Day 8/18 Notes

2013-08-20 6:33am

Steeped Grains in 3 gal 150-160 degrees for 30 minutes. Rinsed grain bag with 1 gal of 70 degree water (should have used 170 degree, but whatever). Once wort cooled, siphoned to bucket and then "splash" aerated between two sanitized buckets. Racked from bucket to 6 gal glass fermenter. Pitched 1.5L starter of WLP051 at 71 degrees. OG: 1.0512 Active fermentation within a few hours. As of 6:30 AM 8/20 still bubbling once every 3-4 seconds and about an inch of tan krausen with A TON of protein and other debris on top. Perhaps need to try straining out more trub using a sterile cheesecloth. NOTE: Malt Extract was AHS branded Munich extract.


Whoa...that is some sulphur

2013-08-22 9:37pm

The WLP051 was throwing crazy amounts of sulphur on second day of fermentation. My apartment smelled like dog farts. I read that this yeast can kick out some stink, so I am not too worried. I had never used a starter before this batch, and I think that I will keep it up. The fermentation started fast, but never violent (I have had sluggish fermentations with WLP051 before) and was steady...even until now(day 5). I imagine that if I had pitched WLP001 or 1056 it would have blown the airlock off.


Clearing quite nicely

2013-09-02 10:52am

The color seems a bit darker than I was going for, likely due to caramelization. Color doesn't mean much to me. I tasted before racking to secondary (I know, I know, I just wanted to free up my 6.5 gallon carboy for my black ale), and it had some nice flavors, but there was some overly phenolic flavors and some harsh bitterness that attacked the sides of my tongue. I am hoping that it mellows out with some age. Otherwise I chalk it out to fermentation temp (I just got a chest freezer and thermostat yesterday).

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