The Red-HEADed Step Child or The Red HEAD

American-Style Amber/Red Ale - Partial Mash

Recipe Description

Something I came up with one night. Thought I've already came up with two Stouts and miscellaneous others. It's time for a Re/Amber Ale.

  • Batch Size: 5 gal (18.9 L)
  • Boil Size: 3.5 gal (13.2 L)
  • Boil Time: 60 mins

Ingredients

  • Grains/Fermentables
  • 8 lbs (3.63 kg) 2-Row Malt (2 °L)
  • 3 lbs (1.36 kg) Light Dry Malt Extract (4 °L)
  • 1 lbs (0.45 kg) Crystal 60 (60 °L)
  • 1 lbs (0.45 kg) CaraMunich (56 °L)
  • 0.5 lbs (0.23 kg) CaraPils (2 °L)
  • 1 oz (28.35 g) Chocolate Malt (350 °L)
  • 0.25 lbs (0.11 kg) Belgian Biscuit Malt (23.75 °L)
  • Hops
  • 1 oz (28.35 g) Cascade Pellet 7% AA (Boil - 60 mins)
  • 1 oz (28.35 g) East Kent Golding 5.5% AA (Boil - 30 mins)
  • 1 oz (28.35 g) East Kent Golding Leaf 5.5% AA (Dry Hop)
  • Miscellaneous
  • 1 tsp (4.93 mL) Irish Moss (Boil - 15 mins)
  • 1 tsp (4.93 mL) Yeast Nutrient Powder (Boil - 0 mins)
  • Yeast
  • Safale US-05 (Dry)

Directions

Infusion Step: Mash at 155 °F (68 °C) with 3.5 gal (13.25 L) of water for 45 minutes.

Recommended Sparge: 155 °F (68 °C)

Hold in primary fermentor for 8 days at 75 °F (24 °C).

Transfer to secondary fermentor for 14 days at 75 °F (24 °C).

Allow to carbonate and age for 14 days at 71 °F (22 °C).

If you started brewing this beer today you could be drinking it by Jan. 20, 2019. Start brewing this recipe.