BamfBeer Red Ale: The Recipe
The recipe for the ale we brewed two days ago is a pretty well modified version of the recipe for Trout River Rainbow Red Ale that appeared in the March-April ‘06 issue of Brew Your Own magazine. Almost all of the step-by-step process was different for our setup than what is given in the magazine, but here’s the ingredient list:
- 10lbs 2-row pale malt
- 1lb medium crystal malt
- 0.5lb dark crystal malt
- 2 oz. roasted barley
- 1.0oz of Northern Brewer hops @ 9.3% alpha acids
- 2.0oz Cascade hops
- Wyeast 1084 (Irish Ale) yeast
The change in the amount of grain (we used more) necessitated more water. Further, the recipe looked pretty optimistic in terms of the gallons of water used. In the end, we used two gallons more water than was called for, increased the time for the protein rest, and wound up at an Original Gravity of 1.047, which is exactly what was called for in the recipe.
We also used a starter for our yeast, so it was fermenting nicely in no time at all.