Red Ale

This batch of my Red Ale, like the Not-a-Pils, were made during the "Brewers and Bakers" meetup hosted by the wonderful Lady Gwenhwyfar and Noble Owain.

GRAIN	GRUIT
3# Munich I	1 oz Hallertau Mittelfruh
3# Munich II	0.5 oz Tettnang
4# Pilsner	0.5 oz Czech Saaz
1# Aromatic
0.75# Honey Malt	YEAST
0.25# Caramunich 60	Safale US-05

 

PROCESS:

1.    Clean and sanitize EVERYTHING.

2.    Heat 18 quarts of water to 165 degrees F.  Add to grain in mash tun.  Goal temp is ~151 F.

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. Check and record starting gravity.

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

14. Ferment for 2+ weeks.

15. Check final gravity, calculate %ABV.

16. Keg, pressurize to 10 PSI.

17. Share and Enjoy!

Not a %$^ing Pils

 This was supposed to be a standard Pilsner, made for my shipmates on the Black Rose.  It didn't turn out quite right.  While it was greatly enjoyed by all and may be my wife's favorite of all the beers I've made, it was declared to be Not a F*(&ing Pils by Meistr Alain and Lord Ciaran...and the name has stuck :)

GRAIN	GRUIT
11.5# Pilsner	1 oz Tettnang (divided)
0.5# Cara Pils
	YEAST
	US-05

PROCESS:

1.    CLEAN AND STERILIZE EVERYTHING.

2.    Heat 18 quarts water to 165 F and add to grain in mash tun (goal temp 150-152 F)

3.    Mash for 60 minutes.

4.    Sparge with 170 F water while draining wort into kettle.

5.    Boil wort.  WATCH FOR HOT BREAK.

6.    Set countdown timer for 90 minutes.  Add 0.5 oz Tettnang.

7.    At 15 minutes add 0.25 oz Tettnang.

8.  At 10 minutes add Whirlfloc.

9.    At 0 minutes turn off heat and add 0.25 oz Tettnang.

10. Cool to 65 F.  Check starting gravity.

11. Add yeast.  Place in primary fermentor and apply airlock.

12. Ferment at ~69 F for 2+ weeks.

13.Check final gravity.

14. Keg and pressurize to 10 PSI.

15. Share and Enjoy!