Red Flare Ale Again…

On August 2, 2009, in Homebrewing, Recipes, by Mark Ranes
Moridicai's Red Flare Ale Tap Handle

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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Columbus IPA Tap Handle

Columbus IPA Tap Handle

One of the things I like to experiment with in my brewing is making single hop ales.  It really allows you to see what a particular hop variety brings to an ale.  To take this one step further (and feed my background as a former science teacher:), I like to take a recipe for a single hop ale, and brew it again, changing only one thing – the variety of hop.  Basically, this means keeping the hopping schedule, individual hop charge IBU percentages and overall brew IBUs identical to the original ale.  Tomorrow, I’ll be taking my Two Hearted IPA recipe, and changing only the hop variety – from Centennial hops (my hands-down favorite, only one hop to brew with on a desert island:) to Columbus hops.

Additionally, I’ll be bottling up a few bombers of the Two Hearted IPA, since I know the second keg will be gone before the Columbus IPA is ready, to allow for side by side comparisons of the two ales.  I just finished filtering my water and milling the grain for tomorrow’s brew day.  As always, the milled grain smells wonderful:)

Here’s the recipe for tomorrow’s brew day:

Columbus IPA
14-B American IPA

Size: 10.08 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 317.28 kcal per 16.0 fl oz

Original Gravity: 1.071 (1.056 – 1.075)
Terminal Gravity: 1.018 (1.010 – 1.018)
Color: 7.27 (6.0 – 15.0)
Alcohol: 7.03% (5.5% – 7.5%)
Bitterness: 61.1 (40.0 – 60.0)

Ingredients:
20.0 lb Pale Malt(2-row)
4.0 lb Vienna Malt
10.0 oz Crystal Malt 10°L
6.0 oz Crystal Malt 40°L
1.0 lb Cara-Pils Dextrine Malt
.5 oz Columbus (15.0%) – added during boil, boiled 60.0 min
.75 oz Columbus (15.0%) – added during boil, boiled 45.0 min
.80 oz Columbus (15.0%) – added during boil, boiled 20.0 min
1.0 lb Corn Sugar
1.5 oz Columbus (15.0%) – added during boil, boiled 10.0 min
1.5 oz Columbus (15.0%) – added during boil, boiled 0.0 min
2 ea Whirlfloc – added during boil, boiled 10.0 min
1.0 tsp Yeast Nutrient – added during boil, boiled 10.0 min
2000 mL White Labs WLP001 California Ale

Milling grain for Columbus IPA

Milling grain for Columbus IPA

One other difference in this brew from the Two Hearted IPA is the yeast.  Unfortunately, I’m out of Pacific Ale yeast, but I’ll be restocking soon since a trip to B3 is in my near future.  This ale should dry out just a bit more than Two Hearted IPA, but I can adjust for that with a slightly higher mash temperature.

Brenda is off to San Franciso in the morning to take up another load of stuff to Meagan at AAU, so I’m on my own for the brew day.  Unfortunately, Meagan is using my older PowerBook G4 at school, until the new MacBooks are released in a couple weeks, so my iTunes server is MIA. I’ll have to rely on Sirius for brew day tunes:)

TAFTBD IPA on Deck for Sunday

On April 17, 2008, in Homebrewing, Recipes, by Mark Ranes

Last Friday afternoon, I went to the taps to pull a pint of one of my favorite homebrewed IPAs, my TAFTBD IPA (Teach a Friend to Brew Day), and it spit the keg’s accumulated yeast into my my pint glass. Swearing under my breath, I realized that it was time to break out the brew sculpture and make another batch. This is the ale I’ve brewed the last three years in November to mark the AHA‘s Teach a Friend to Brew Day event. It is a hearty, west coast IPA, with a strong malt backbone, that holds up well to large quantities of Columbus, Centennial and Cascade hops. This IPA is always well received by hopheads and is a beautiful amber-copper color, with a wonderful nose of citrusy and piny aromas. This isn’t a particularly “hop crisis” friendly brew, using 10 ounces of hops, but I’ve planned well in my 2007 harvest hop purchasing – and a pint of this stuff is mothers milk for hopheads:) The only thing I’m changing up on the recipe from past brews is the use of White Labs Pacific Ale yeast, WLP0041. Normally I use Cal Ale yeast, WLP001, in TAFTBD IPA, but the Pacific Ale yeast brings a little more yeast character to the table. I’ve used it in my IPAs in the past with great results. I’m so glad White Labs has removed this yeast from their seasonal lineup and made it available year-round. Here’s the recipe:

Teach A Friend to Brew IPA
14-B American IPA

Size: 10.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 305.76 per 16.0 fl oz

Original Gravity: 1.069 (1.056 – 1.075)
Terminal Gravity: 1.017 (1.010 – 1.018)
Color: 11.5 (6.0 – 15.0)
Alcohol: 6.78% (5.5% – 7.5%)
Bitterness: 65.47 (40.0 – 60.0)

Ingredients:
20.0 lbs Pale Malt (2-row)
5.0 lbs Golden Promise
2.0 lbs Victory Malt
1.0 lbs Cara-Pils Dextrine Malt
1.0 lbs Crystal 40L
1.0 oz Columbus (15.0%) – added during boil, boiled 60.0 min
1.5 oz Centennial (10.5%) – added during boil, boiled 30.0 min
2 ea Whirlfloc – added during boil, boiled 15.0 min
1.0 tsp Yeast Nutrient – added during boil, boiled 15.0 min
1.5 oz Centennial (10.5%) – added during boil, boiled 15.0 min
1.0 oz Cascade (5.8%) – added during boil, boiled 15.0 min
1.5 oz Cascade (5.8%) – added during boil, boiled 2.0 min
1.5 oz Centennial (10.5%) – added during boil, boiled 2.0 min
1.0 oz Cascade (5.8%) – added dry to primary fermenter
1.0 oz Centennial (10.5%) – added dry to primary fermenter

1 1600 ml starter White Labs WLP041 Pacific Ale

I made the starter this afternoon when I got home from work, so it really won’t have as much time as I’d like to build up the cell counts. I’ll feed the starter on Saturday and then again on Sunday morning when I fire up the burners on the brew sculpture.

Sadly, this won’t be ready and in prime condition until at least June…

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