Latest revision as of 20:55, 8 March 2010

Redhead Ale

Ingredients:

• 1 can (3.3 lbs) light malt extract
• 1 can (3.3 lbs) amber malt extract
• 1 tube White Labs Dry English Ale yeast
• 1 oz fuggle hops pellets
• 1 oz soverign hops pellets
• 1 tsp irish moss
• 1 cup of priming sugar

Brought ~2.5 gallons of water to a boil, removed from heat, added malt extract. Returned to heat, added soverign hops and started a 1 hour timer. At 30 minutes, added irish moss. At 15 minutes, added fuggle hops. Cooled in a sink of cold water to 102F. Poured into primary and added cold water to 5 gallons. Pitched yeast at 72F. -Morrigu 18:41, 15 February 2010 (EST)

IG: 1.050 @ 74F = 1.051 @ 68F

Racked to secondary. Even better than last time. Beautifully clear, crisp, clean flavor. Yeast mat was just as solid as last time. -Morrigu 20:23, 22 February 2010 (EST)

Bottled. FSG: 1.016 @ 60F = 1.016 @ 68F = 4.66% ABV

A little less alcohol, higher terminal gravity than the last batch. Lower fermentation temperature probably to blame. Wonderful color, flavor, Very smooth. Slightly more bitter than last batch too, which is odd because the hops were theoretically lower AA than the previous batch. Still among my favorites. Probably try a variation on this one after the chili pepper ale. -Morrigu 20:55, 8 March 2010 (EST)

Chadius and Shallowmore helped start the batch.