Seeing Red Ale
This recipe is aimed at brewing a beer with a little more color and body than Back in the Saddle Brew. I've also used Cascade hops to try and achieve the bitterness and aroma of Sierra Nevada Pale Ale.
Ingredients:Fermenation:Statistics:
IBU: Bitterness  SRM: Color  ABV: Alcohol
  • 4 lbs Muntons Amber Dry Malt Extract
  • 3 lbs Muntons Light Dry Malt Extract
  • 2 oz Cascage plug hops
  • 1 oz Hallertau plug hops
  • 50 mg Wyeast British Ale 1098 liquid yeast
  • 5 gallons Saratoga Springs water straight from the spring
  • 3/4 cup corn sugar
Primary: In glass, 18 days at 65-68 degrees
Secondary: n/a
  • IBU: 33
  • SRM: 8
  • ABV: 6.1%
Preparation:
  1. Bring 1.5 gallons of water to boil, stir in malt extract and bring back up to slow boil.
  2. 1 oz Cascade hops in boil 60 minutes.
  3. 1 oz Cascade hops in boil 30 minutes.
  4. 1 oz Hallertau hops in boil 5 minutes.
  5. Remove from heat and place pot in ice bath and cool to room temperature.
  6. Transfer to primary filled with remaining water.
  7. Pitch yeast and aerate well by whisking.
  8. Ferment according to schedule and then siphon off to holding bucket.
  9. Prime with corn sugar and bottle.
Results:
This is a nice beer. Great amber color and malt flavor. Next time I think I'll dry hop another ounce of Cascades for little added depth.