Rusty Nail Winter Ale

All Grain Recipe

Submitted By: dnvall (Shared)
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Brewer: David Vallow
Batch Size: 3.00 galStyle: American Amber Ale (19A)
Boil Size: 4.93 galStyle Guide: BJCP 2015
Color: 14.4 SRMEquipment: 01-David BIAB 5 Gal Ale 60
Bitterness: 31.2 IBUsBoil Time: 60 min
Est OG: 1.062 (15.1° P)Mash Profile: 01-BIAB, Medium Body 152
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Single Stage
ABV: 6.4%Taste Rating: 30.0

Amount Name Type #
4 lbs 14.77 oz Pale Malt (2 Row), NW Pale (2.0 SRM) Grain 1
1 lbs 2.55 oz Munich Malt - 10L (10.0 SRM) Grain 2
5.32 oz Caramel/Crystal Malt - 15L (15.0 SRM) Grain 3
3.74 oz Victory Malt (25.0 SRM) Grain 4
2.15 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5
1.50 oz Roasted Barley (UK) (500.0 SRM) Grain 6
0.37 oz Magnum [11.6%] - Boil 50 min Hops 7
0.62 oz Willamette [4.5%] - Boil 15 min Hops 8
0.5 pkgs Safale American (DCL/Fermentis #US-05) Yeast 9

Taste Notes

This is a delicious American-style Red ale that keeps the hops and malt characters in balance. There's something special, to me at least, about San Diego Super Yeast (WLP090), which ferments this beer out nice and clean though leaves just the right amount of residual sweetness. The flavor/aroma blend of Willamette and Cascade hops is killer. 1. Add 1 gallon of boiling water to MLT while heating strike water and preparing for the rest of your brew day. 2. Empty the water from the MLT and fill with strike water volume at a temperature 15-17 degrees above your desired mash temperature. 3. Allow ten minutes for the cooler to absorb the heat of the water. I have found that my cooler will absorb about 3-5 degrees of heat depending on the temperatures in my house. Furthermore, when I mash in my grain willI steal about 12 degrees of heat (this number has been very consistent for me). Try to shoot for a slightly higher temperature. If I am above my temperature, I can stir the water around to cool it without having add any additional water. (After a ten minute rest and a few spins of the spoon, I am ready to mash in)


Version 2.1: Increased ABV to 6.0%

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