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Wicked Red Ale, finally the right one
American Pale Ale • Extract • 5 gal
OK, last time is a charm. Last time I do one of these while distracted.
January 30, 2003 am 10:48am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .25 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 1.5 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- 6.6 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- .25 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 1.5 oz
Cascade - 5.5 AA% whole; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Willamette - 5.0 AA% whole; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
Put malts and barley into a boiling bag and place into 2 gallons of cold water. Bring to boil and remove, sloshing about and draining well. Add extract, sugar and boiling hops and boil 60 minutes. During the last 15 minutes add the finishing hops and spices. Funnel to primary fermentor. Add cool clean water to top to 5 gallons, cool to 80* and pitch rehydrated yeast. Ferment 5-7 days, Siphon to secondary fermentor and let settle for 5-7 days. Prime with 3/4 cup corn surgar in bottling bucket and bottle. Works better if you keg it with 1/2 cup corn sugar.
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.046 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.015 | |
| Color: | 13.5 SRM | 5 - 14 | |
| Alcohol: | 4.6% ABV | 4.5% - 6% | |
| Bitterness: | 32.5 IBU | 30 - 45 | |
Discussion
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