“Alaskan Red” Red IPA

Craft Beer & Brewing Magazine - - Recipes In This Issue - Josh Weik­ert

ALL-GRAIN

Batch size: 5 gal­lons (19 liters) Brew­house ef­fi­ciency: 72% OG: 1.060 FG: 1.014 IBUS: 72 ABV: 5.9%

MALT/GRAIN BILL

8.5 lb (3.9 kg) Maris Ot­ter malt 1 lb (454 g) Mu­nich Malt 0.5 lb (227 g) Fawcett Crys­tal 45L 0.5 lb (227 g) Fawcett Crys­tal 120L 0.25 lb (113 g) Carafa Spe­cial I

HOPS SCHED­ULE

1 oz (28 g) Sim­coe [10% AA] at 45 min­utes 1 oz (28 g) Sim­coe [10% AA] at 20 min­utes 1 oz (28 g) Sim­coe [10% AA] at 5 min­utes 1 oz (28 g) Cen­ten­nial [9% AA] at 5 min­utes

YEAST

Wyeast 1007 (Ger­man Ale) Yeast

DI­REC­TIONS

Mill the grains and mix with 3.4 gal­lons (12.7 l) of 163°F (73°C) strike wa­ter to reach a mash tem­per­a­ture of 152°F (67°C). Hold this tem­per­a­ture for 60 min­utes. Vor­lauf un­til your run­nings are clear, then run off into the ket­tle. Sparge the grains with 3.9 gal­lons (14.7 l) and top up as nec­es­sary to ob­tain 6 gal­lons (23 l) of wort. Boil for 60 min­utes, fol­low­ing the hops sched­ule.

Af­ter the boil, chill the wort to slightly be­low fer­men­ta­tion tem­per­a­ture, about 60°F (16°C). Aer­ate the wort with pure oxy­gen or fil­tered air and pitch the yeast.

Fer­ment at 65°F (18°C) for 7 days, then let the tem­per­a­ture rise to 68°F (20°C) and hold for an ad­di­tional 7 days, then crash the beer to 35°F (2°C). Bot­tle or keg the beer and car­bon­ate to ap­prox­i­mately 2.25 vol­umes of CO2.

TIPS FOR SUC­CESS

If you’re not get­ting the bright fruit-and-floral fla­vors you’re look­ing for, con­sider mi­grat­ing the 5-minute hops ad­di­tion to a post-boil whirlpool and/or add a dry-hop. I like this beer to fea­ture its malt as well as its hops, though, so the stated tim­ing works just fine for me! With its high bit­ter­ing, this beer will cer­tainly seem hoppy, even with­out ob­vi­ous, up­front Amer­i­can hops fla­vors.

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