African Rooibos Red Ale

American-Style Pale Ale - All Grain

Recipe Description

Somewhere between a cream ale, red ale and mild pale, I designed this beer for my boyfriend's birthday, inspired by his time in South Africa and the flavors of the country.

  • Batch Size: 5.5 gal (20.8 L)
  • Boil Size: 6.25 gal (23.7 L)
  • Boil Time: 60 mins

Ingredients

  • Grains/Fermentables
  • 6 lbs (2.72 kg) 2-Row Malt (2 °L)
  • 1.5 lbs (0.68 kg) Flaked Corn (1.3 °L)
  • 1 lbs (0.45 kg) Flaked Oats (1 °L)
  • 1 lbs (0.45 kg) White Wheat (2 °L)
  • 0.5 lbs (0.23 kg) Crystal 120 (120 °L)
  • After Boil
  • 0.5 lbs (0.23 kg) Honey (1 °L)
  • Hops
  • 2 oz (56.7 g) Willamette Pellet 4.5% AA (Boil - 45 mins)
  • Miscellaneous
  • 12 oz (340.19 g) Rooibos (Boil - 0 mins)
  • 4 oz (113.4 g) Rooibos (Bottling)
  • Yeast
  • American Ale Yeast II (Wyeast 1272) (Liquid)

Directions

Infusion Step: Mash at 150 °F (66 °C) for 60 minutes.

Recommended Sparge: 170 °F (77 °C)

Steep rooibos after boil for 10 minute after boil, before turning on chiller. Steep additional rooibos with priming sugar before bottling.

Hold in primary fermentor for 21 days at 68 °F (20 °C).

Allow to carbonate and age for 14 days at 68 °F (20 °C).

If you started brewing this beer today you could be drinking it by Jan. 16, 2018. Start brewing this recipe.