Red Hatch Ale

All Grain Recipe

Submitted By: dertech (Shared)
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Batch Size: 11.00 galStyle: American Amber Ale (19A)
Boil Size: 13.72 galStyle Guide: BJCP 2015
Color: 15.9 SRMEquipment: My All Grain Equipment (22 gal pot& 10 Gal Igloo Cooler)
Bitterness: 36.6 IBUsBoil Time: 60 min
Est OG: 1.060 (14.7° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.014 SG (3.7° P)Fermentation: Ale, Single Stage
ABV: 6.0%Taste Rating: 40.0

Ingredients
Amount Name Type #
2 lbs 8.00 oz Rice Hulls (0.0 SRM) Adjunct 1
18 lbs RedX (BestMälz) (15.2 SRM) Grain 2
3 lbs Munich Malt - 10L (10.0 SRM) Grain 3
3 lbs Rye, Flaked (2.0 SRM) Grain 4
2 lbs Carared (20.0 SRM) Grain 5
1 lbs Melanoiden Malt (20.0 SRM) Grain 6
1.35 oz Summit [17.0%] - Boil 60 min Hops 7
1.96 Whirlfloc Tablet (Boil 10 min) Misc 8
1.0 pkgs House (Imperial Yeast #A01) Yeast 9
14.00 oz Hatch chili (roasted) (Secondary 4 days) Misc 10

Notes

11/3/18: Brewed 11 gals w/ Josh Buker on his system at BrewChatter. We each took home 5+ gals in a 7 gal glass carboy. Pitched 1 packet Gigayeast Vermont IPA (Conan) at 3:30 PM (60 secs O2). Put in chest freezer set at 67 deg. 11/4/18: 9:00 AM - 1 bp/ 2 secs, 1/2" krausen @ 67 deg. 3:00: 3/4" krausen, 1 bps, added 1 pack of rehydrated Notingham yeast. 11/6/18: 6:30 AM - Krausen has fallen to 1/4" loose bubbles, 1 bp/1.5 secs @ 67 deg. Added 1 oz of Palisade Cryo hops. and increased temp to 68 deg. 3:00 PM - increased temp to 69 deg. 11/7/18: 1 bp/4 secs @ 69deg. 11/8/18: 1 bp/12 secs @ 69deg. 11/9/18: 1 bp/17 secs @ 69deg. 3:00 PM - SG = 1.019. 11/12/18: 2:00 - No burps for 1+ mins @ 69 deg. added 2nd dry hops ( 1 oz each Palisade & Cascade). 3:30 - 1 bp/23 secs @ 69 deg. 11/14/18: SG = 1.017 11/15/18: 9:00 AM - replaced blow-off w/ sanitized foil. Set temp to 33 deg. 11:00 PM - added gelatin @ 34 deg 11/17/18: 9:00 PM - Kegged 5+ gals. Shook om 40 PSI for 4:20. Put in fridge.

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