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NNN's Red Rider
American Brown Ale • Extract • 5 gal
Turned out great. Crisp, clean and not to bitter. Color could have been a little darker, but overall a good beer. Tasted after being in the bottle for 21 days. Approx. 3.8% alcohol.
February 22, 2004 pm 12:28pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .5 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- .5 lbs
Weyermann CaraMunich® I; Weyermann
Weyermann CaraMunich® I; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- .25 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.
- .25 lbs
American Caramel 30°L
American Caramel 30°L
Provides color, body, and contributes to foam retention and beer stability.
- 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.
- 1 oz
Chinook - 12.2 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.
- 1 oz
Centennial - 9.9 AA% pellets; boiled 10 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 oz
Centennial - 9.9 AA% pellets; boiled 1 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- .25 oz
Irish Moss - (omitted from calculations)
Irish Moss
-
White Labs WLP002 English Ale
White Labs WLP002 English Ale
A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual s
Notes
Steep 2-row and Munich for 40 minutes at approx. 150F; remove and then steep remaining grains @ same temp for 30 minutes. Add half of the liquid extract and begin boil. Add Irish Moss with 20 minutes left in the boil. Then add remaining extract in the last 10 minutes.
Style (BJCP)
Category: 10 - American Ale
Subcategory: C - American Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.016 | |
| Color: | 11.9 SRM | 18 - 35 | |
| Alcohol: | 4.7% ABV | 4.3% - 6.2% | |
| Bitterness: | 61.1 IBU | 20 - 40 | |
Discussion
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