Moridicai's Red Flare Ale Tap Handle
I’ll be rebrewing my most recent red ale this morning. The last batch was well received by visitors to Sociables, and the last keg blew a couple of weeks ago. I’ve changed it up just a bit – dropped the Victory malt, upped the Munich, and added some Ahtanum hops. One final difference is subbing in White Labs Pacific Ale yeast WLP041, for the Cal Ale yeast I used last time. I’ll be be mashing in a bit lower, at 150 degrees, to make up for the fact that the Pacific Ale yeast attenuates a bit lower than the Cal Ale yeast. This is a big red ale – basically an imperial red ale. I comes out a bit big in both the OG and bitterness, but it tastes hoppily great with all of the hops added right near the end of the boil. Yum!
I lit the burners twenty minutes ago and will be mashing in just before 10:00 am. The weather looks cooler for brewing today. Life is good!
Here’s today’s recipe:
Mordicai’s Red Flare Ale 2
10-B American Amber Ale
Author: Mark Ranes
Date: 8/12/09
Size: 10.04 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 345.55 kcal per 16.0 fl oz
Original Gravity: 1.077 (1.045 – 1.060)
Terminal Gravity: 1.019 (1.010 – 1.015)
Color: 16.56 (10.0 – 17.0)
Alcohol: 7.66% (4.5% – 6.0%)
Bitterness: 65.9 (25.0 – 40.0)
Ingredients:
2.0 tbsp 5.2 pH Stabilizer – added during mash
27.0 lb Pale Ale Malt
2.0 lb Munich Malt
0.5 lb Crystal Malt 40°L
0.5 lb Crystal Malt 120°L
1.0 lb 2-Row Carapils Malt
0.5 lb Pale Chocolate
0.5 oz Columbus (15.0%) – added during boil, boiled 60.0 min
0.75 oz Columbus (15.0%) – added during boil, boiled 30.0 min
0.75 oz Columbus (15.0%) – added during boil, boiled 20.0 min
1.0 lb Corn Sugar
1.0 tsp Wyeast Nutrient – added during boil, boiled 10.0 min
2.0 ea Whirlfloc Tablets (Irish moss) – added during boil, boiled 10.0 min
2.5 oz Columbus (15.0%) – added during boil, boiled 10.0 min
2.0 oz Ahtanum (6.0%) – added during boil, boiled 1.0 min
2.5 oz Columbus (15.0%) – added during boil, boiled 1.0 min
2000.0 mL White Labs WLP041 Pacific Ale Yeast Starter
4.0 oz Columbus (15.0%) – added dry to primary fermenter
2.0 oz Ahtanum (6.0%) – added dry to primary fermenter
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