Red Robe Ale

Extract Recipe

Submitted By: walterwagner1 (Shared)
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Brewer: Wally
Batch Size: 11.00 galStyle: American Amber Ale ( 6B)
Boil Size: 14.23 galStyle Guide: BJCP 1999
Color: 17.1 SRMEquipment: WALLY Pot (15 gal) - Extract
Bitterness: 50.7 IBUsBoil Time: 90 min
Est OG: 1.052 (12.9° P)
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Two Stage
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs 4.00 oz Caramunich III (Weyermann) [Steep] (60.0 SRM) Grain 1
12.00 oz Caramel/Crystal Malt -120L [Steep] (120.0 SRM) Grain 2
4.00 oz Black (Patent) Malt [Steep] (500.0 SRM) Grain 3
4.00 oz Caraaroma (Weyermann) [Steep] (178.0 SRM) Grain 4
4.00 oz Special B (Dingemans) [Steep] (147.5 SRM) Grain 5
4 lbs Spraymalt DME - Extra Light [Boil] (2.5 SRM) Dry Extract 6
1.00 oz Columbus (Tomahawk) [14.8%] - Boil 90 min Hops 7
1.00 oz Cascade [6.8%] - Boil 30 min Hops 8
2.00 tsp Irish Moss (Boil 15 min) Misc 9
2.00 tsp Yeast Nutrient [FERMAX] (Boil 10 min) Misc 10
9 lbs 0.04 oz Spraymalt DME - Extra Light [Boil for 1 min] [Whirlpool] (2.5 SRM) Dry Extract 11
2.00 oz Centennial [9.8%] - Steep 10 min Hops 12
2.00 oz Crystal [4.8%] - Steep 10 min Hops 13
2.0 pkgs British Ale Yeast (Wyeast Labs #1098) Yeast 14
3.00 oz Centennial [10.0%] - Dry Hop 7 days Hops 15
1.00 oz Cascade [5.5%] - Dry Hop 7 days Hops 16

Taste Notes

12/10: 4 days after fermentation began, took gravity: 1.012 for fermentor #1, and 1.013 for fermentor #2. Both identical in taste. Flavorful malt, soft bitterness (could use a bit more? will have to wait until carbed to see), faint hop character present in the nose, a bit more in the mouth. Pleasant mouthfeel/body. Clean yeast character. Nice reddish-brown hues, with plenty of yeast still in suspension. Still drinking the two uncarbed, warm samples from the testing cylinder with much appreciation! Very much looking forward to dry hopping, carbing, and enjoying in quantity! 12/15: Gravity down to 1.011 for both. Good hop flavor, aroma, although I would say at this point I may prefer more. Will be able to tell better after I crash, keg and carb. Might come out more with the carbonation and chilling. Put both in the garage fridge for a few days of cold crashing. Looking forward to this one!

Notes

12/6: First 705 Locksley Garage Brew! A life changing event. Noah joined, brought the music, and Sam Winter Lagers. didn’t drink one until he left (sad). We enjoyed several beers: treehouse brewing Julius (a fruity IPA), zero gravity conehead, 2017 Anchor Brewing Merry Chistmas Happy New Year Ale, Founder’s Porter…I think that covers it? Anyhow, on to the brew: Preheated oven to 170°F, with the pizza stone in it. Put 2 gallons of water in a pot and closed the lid, put on burner to high for 30 min. This steeping water reaching 170°F, so I added 3 cups of cold tap water, bringing the total amount of water to ~2.25 gallons and the temp down to 160°F. Next time heat the pot for less time to avoid this. Added 2.75 lb milled specialty grains to the 160°F water, rested at about 154°F. Stirred and placed lid on pot and added to a the preheated oven on top of the pizza stone and I turned off the oven. Let stand for 30 min. Meantime heated the 10 gallons of water in the boil kettle. After grains steep, lift out of pot and place in a colander, on top of the same pot. Took a pasta pot full of 180°F water out of the Boil Kettle and placed on the counter to cool down below 170°F, in order to rinse the grains. In retro, could have added cold water to it to lower the temp. Next time pull the water when it is around 165°F. Rinse the bagged specialty grains by pouring slowly over top and making sure all the water enters the pot underneath. Do not squeeze the grains. Pour resulting liquid into the BK. When boiling is reaching, turn off the burner and add the first DME portion. Stirred enough to dissolve. Return to boil. Started 90 min timer and added CTZ hops. BOILOVER! ACK! Next time: turn burner down, have spary bottle ready, slowly add hops while spraying and watching carefully, ready to turn off burner at first sign. How do people handle this? Boil went as planned. Ahead of next step, add immersion chiller to 5 gal bucket of sanitizer (for 10 min). 90 min timer out, burner off, flameout hops added and then 9lbs of extract stirred in. Whirlpool pump ran the whole time. Always stirred in the direction of the whirlpool. Place immersion chiller from sanitizer into BK. Attach QDs from water hose to attachments as they hand outside of the BK. They leaked slightly as the water passed through. Needs new gaskets? Ran chiller for about 20 min, temp read 68 but I think the wort ended up around 63°F, as the fermentation thermometers seemed to read. Maybe the thermometer needs to be adjusted? Went to drain into both fermenters at once, as usual, and the flow quickliy clogged. Why? Because of that fucking metal screen I bought for $80 that was supposed to effortlessly and seamlessly filter out all break and hop material. WTF!!! So I had to stir on top of that screen forever, for the entire drain! Fuck that thing. All in all though, success! 5.5 gal into each fermenter, which is awesome. Pitched one package of 1098 Wyeast into each, which had been activated about 4 hours prior. Put into ferment chambers, (which I reazlied later were pretty cold themselves…should have moved them the previous night to warm up. Fermenters sat at 63°F for a few hours before I realized, cranked the heat, cracked the doors, unplugged the fridgs, and closed the door to the room. Hopefully that will pick up the temp to 67°F so I can get the fermenters going again. Sure thing, they were going strong by the morning. Healthy ferment for 4 days. ———— 12/10: 4 days after fermentation began, took gravity: 1.012 for fermentor #1, and 1.013 for fermentor #2. Dry hopped each fermentor as planned. We will see how it goes!

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