Before I left the Mr Beer Forums I decided to participate in a recipe collaboration program with another brewer, Chris aka mnstarzz13.
Weighting the Hops |
We tossed out a few more ideas before deciding on taking the same base recipe, in this case Red Velvet (link) a red ale recipe from Donny Hummel that took a Gold Medal in the GABF Pro-Am 2010, and each tweaking it slightly for our own tastes. For Chris that meant dialing back the IBUs to make it less bitter and for me moving the IBU/SG Ratio closer to 1. We also each made slight adjustments to the malt and hop bills, for example with Amarillo being in short supply here I subbed it with Citra. Understandable Chris had a hard time nailing down some Simcoe and planned on subbing it with Northern Brewer. I couldn’t allow that as there is no one to one sub for Simcoe and I’ve never seen Northern Brewer on any of the searches I ran.
Originally I was calling the recipe MB Collaboration Red but became inspired into thinking it would make a great beer to name after my screen name StarRaptor. At one point I was calling it an IRA (India Red Ale) fortunately the absurdity caught up with me and I came to the light deciding the style would be a Double American Red.
The New Rig |
Never one to quite I simple bought more of the ingredients I used before dumping. Fortunately I had decided to dump prior to the flavor addition so I didn’t loss that much hops. The second round was not without its issues; I was a little low on my mash temp, had cooling issues (it was a really hot day) and only collected 4 gallons of wort.
Still it was nice to brew again and the beer is chugging along in one of my many temperature controlled chest freezers.
Cheers
-SNB
Double American Red Ale
Type: Partial Mash
Date: 8/27/2011
Batch Size (fermenter): 5.00 gal (only captured 4)
Brewer: Scott Bennett
Boil Size: 6.93 gal
Boil Time: 60 min
Equipment: Brew Pot (12.5 gal) and Igloo Cooler (10 Gal)
Brewhouse Efficiency: 72.00 %
Beer Profile
Measured Original Gravity: 1.092 SG
Est Final Gravity: 1.019
Estimated Alcohol by Vol: 9.1 %
Bitterness: 94.5 IBUs
Est Color: 17.0 SRM
Ingredients
Malt
4 lbs Pale Malt (2 Row) UK (3.0 SRM)
4 lbs Light Dry Extract (8.0 SRM)
2 lbs 8.0 oz Rye Malt (4.7 SRM)
1 lbs Rice Dry Extract (7.0 SRM)
1 lbs Carared (20.0 SRM)
13.6 oz Caramel/Crystal Malt - 40L (40.0 SRM)
8.6 oz Victory Malt (25.0 SRM)
8.0 oz Munich Malt (9.0 SRM)
2.6 oz Chocolate Malt (350.0 SRM)
0.50 oz Magnum [14.40 %] - First Wort 75.0 min
1.00 oz Simcoe [12.20 %] - Boil 20.0 min
1.00 oz Citra [12.00 %] - Boil 20.0 min
1.00 oz Citra [12.00 %] - Boil 0.0 min
1.25 oz Centennial [8.50 %] - Boil 0.0 min
Dry Hops
2.00 oz Citra [12.00 %] - Dry Hop 7.0 Days Hop
2.00 oz Centennial [8.50 %] - Dry Hop 7.0 Days Hop
Yeast
1.00 Starter San Diego Super Yeast (White Labs # WLP090)
Other
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) -
1.00 tsp Yeast Nutrient (Boil 15.0 mins)
1.00 Tbs 5.2 pH Stabilizer (Mash)
Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 14 lbs 8.8 oz
Sparge Water: 6.44 gal
Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F
Mash Steps
Mash In Add 7.53 qt of water at 175.0 F 152.0 F 75 min
Sparge Step: Fly sparge with 6.44 gal water at 168.0 F
Kräusen Porn
Wow .. that is a BIG hoppy beer. Makes me thirsty reading the recipe.
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