Red Ale

 

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.

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!

I cut the Tettnang and Saaz hops by 50%. This resulted in a less hoppy beer that was more crowd pleasing.