Red Ale

 This time I tried to do a double batch of my Red Ale because a big event was coming up.  Ran into some technical difficulties because of the amount of ingredients relative to the size of my containers.  I fixed it by mashing less and sparging more, and it seemed to work out just fine.

GRAIN	GRUIT
6# Munich I	2 oz Hallertau Mittelfruh
6# Munich II	2 oz Tettnang
8# Pilsner	2 oz Czech Saaz
2# Aromatic
1.5# Honey Malt	YEAST
0.5# Caramunich 60	Safale US-05

 

PROCESS:

1.    Clean and sanitize EVERYTHING.

2.    Heat 35 quarts of water to 165 degrees F.  Add to grain in mash tun.

3.    Allow to sit (mash) for 60 minutes.

4.    Drain liquid (wort) from mash tun into kettle while showering additional hot water over over grains (sparging) until draining wort no longer tastes sweet.

5.    Bring wort to a boil.  WATCH FOR HOT BREAK and turn down heat when it begins to prevent boil-over.

6.    Immediately after hot break add Hallertau hops and set countdown timer for 60 minutes.

7.    At 20 minutes remaining add Tettnang.

8.    At 15 minutes add yeast nutrient.

9.    At 10 minutes add Whirlfloc.

10. At 5 minutes add Czech Saaz.

11. At 0 minutes turn off heat and cool to 65 degrees F.

12. Place in primary fermentor, add yeast, close fermentor and apply airlock.

13. Ferment for 2+ weeks.

14. Keg, pressurize to 10 PSI.

15. Share and Enjoy!