Monday, July 23, 2012

What I am Brewing: Dark Ale #6

My dark ale, just before the yeast was pitched (added).

Temporary Name: Dark Ale #6
Finished Name: Still debating...

My initial goals in designing this beer was to first, use only ingredients I had already, and second, to try and make a really dark Irish Red Ale. Beer Advocate descibes Irish Red Ales as: A bit sweet, with a lightly hopped tea-like flavor, and an even dextrinous body, Irish Red Ales are easy to please. Look for well-rounded and blanced flavors, and a pleasant toasted malt character in many examples. A drying finish is common.

Unfortunately, I think I made this one too dark. You can see in the photo how this is much more of a dark brown ale. When cleaning up my equipment after brewing, there is a red tint to everything, but I think I used too much of the Roasted Barley. We will see how this progresses.

  • 4 lbs - Muntons Dried Plain Light Malt
  • 1 lb - Muntons Dried Plain Dark Malt
  • 1 lb - Grains: Simpson's Dark Crystal
  • 1/2 lb - Grains: Simpson's Roasted Barley
  • 1/4 lb - Grains: Weyermann Cara Red
  • 1.0 oz - Hops: First Gold Pellets (AA 8.0%), boiling hops
  • 1.0 oz - Hops: Willamette Pellets, (AA 4.8%), finishing hops
  • Yeast - Wyeast Irish Red Ale Yeast

  • Simmer crushed grains in 2 gallons of water at 150-160 degrees F for 30 minutes.
  • Remove grains.
  • Bring to boil.
  • Add malt extracts and boiling hops, and return to boil.
  • Boil for 60 minutes.
  • Add finishing hops for last 1 minute of boil.
  • Strain into 5 gallon carboy with 2 gallons of cold water.
  • Top off for total of 5 gallons.
  • Add yeast when cool (below 75 degrees F).
  • Ferment, rack, prime with 3/4 cup corn sugar, bottle, age, drink!

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