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Speakeasy Prohibition Ale: Prohibition Ale is the first beer we bootlegged back in 1997. Anything but traditional and now a GABF winning brew (2013–American Amber/Red Category), Prohibition pours a deep reddish amber hue, with a fluffy tan head that leaves a beautiful lacing on the glass. A lush, complex aroma teases the senses with juicy grapefruit, citrus, pine, spice and candied caramel malts. Mouth-feel is creamy, with a silky, medium body and modest carbonation. Red Ale - American Amber / Red 6.1% 50IBU Chinook, CTZ, Cascade, Centennial Two-row Pale, CaraMunich, Crystal ===== https://byo.com/recipe/heretic-brewing-co-s-evil-twin-clone/ Heretic Brewing Co.’s Evil Twin clone (5 gallons/19 L, all-grain) OG = 1.064 FG = 1.014 IBU = 45 SRM = 17 ABV = 6.6% Ingredients 10.5 lbs. (4.8 kg) 2-row British pale ale malt 1.6 lbs. (0.74 kg) crystal malt (75 °L) 14 oz. (0.4 kg) Munich malt 1 oz. (28 g) roasted barley 1 oz. (28 g) huskless black malt 4.3 AAU Columbus hops (60 min.) (0.31 oz./9 g at 14% alpha acids) 12.6 AAU Columbus hops (0 min.) (0.9 oz./25 g at 14% alpha acids) 9.9 AAU Citra® hops (0 min.) (0.9 oz./25 g at 11% alpha acids) 0.8 oz. (23g) Citra® hops (dry hop, 7 days) 0.8 oz. (23g) Columbus hops (dry hop, 7 days) 0.9 oz. (25g) Citra® hops (dry hop, 4 days) White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) or Safale US-05 yeast 3⁄4 cup corn sugar (if priming) Step by Step Mill the grains and mix with 4.1 gallons (15.5 L) of 165 °F (74 °C) strike water to reach a mash temperature of 153 °F (67 °C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear. Sparge the grains with 2.8 gallons (10.6 L) and top up as necessary to obtain 6 gallons (23 L) of wort. Boil for 90 minutes. Add the first Columbus hop charge with 60 minutes left in the boil. Add the second Columbus hop addition, and the first Citra® addition at the end of the boil. After the boil, turn off heat and begin a vigorous whirlpool in your kettle. Let the hot wort stand for 20 minutes, then chill the wort to slightly below fermentation temperature, about 65 °F (18 °C). Aerate the wort with pure oxygen or filtered air and pitch yeast. Ferment at 67 °F (19 °C) for 7 days. Add the dry hops and raise to 72 °F (22 °C) for three more days. Add the second round of dry hops for an additional four days (seven total days of dry hopping). Once the beer reaches terminal gravity, bottle or keg the beer and carbonate to approximately 2.5 volumes. You may want to cold-crash the beer prior to packaging to 35 °F (2 °C) for 48 hours to improve the clarity.