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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Time for a Red – An Imperial Red!

On December 29, 2008, in Homebrewing, Recipes, Technology, by Mark Ranes
Mordicai's Red Flare Ale Tap Handle

Red Flare Ale Tap Handle

I really enjoyed the Evil Twin Red Ale I brewed this last summer.  It was supposed to be way hoppy, but came out like a more traditionally balanced red ale.  Tomorrow, I’m taking that recipe, bumping up the malt bill a bit, and then using the hopping schedule for my Columbus IPA and hoping for an imperial red ale.  I’m naming this red ale after my first World of Warcraft toon to hit 80 after the recent expansion, Mordicai – a hunter (yea, it’s nerdy – but the general public thinks that making homebrew is nerdy, too – so get over it!), with the ale’s name referencing a hunter skill.  If you play a WoW hunter, you’ll get it:)

This will be my 74th batch of ale, and the last I brew in 2008, so I’m hoping for an ale to remember.  I just finished prepping the brewing water, and milling the malted barley, for tomorrow’s brew day, so it should be an easy, uneventful brew day.  Here’s the recipe:

Mordicai’s Red Flare Ale
10-B American Amber Ale
Author: Mark Ranes
Date: 12/30/08

Size: 10.04 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 339.51 kcal per 16.0 fl oz

Original Gravity: 1.076 (1.045 – 1.060)
Terminal Gravity: 1.019 (1.010 – 1.015)
Color: 16.65 (10.0 – 17.0)
Alcohol: 7.53% (4.5% – 6.0%)
Bitterness: 51.5 (25.0 – 40.0)

Ingredients:
2.0 tbsp 5.2 pH Stabilizer – added during mash
26.5 lb Pale Ale Malt
1.25 lb Munich Malt
.75 lb American Victory
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 45.0 min
0.5 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
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
2000.0 mL White Labs WLP001 California Ale
2.0 oz Columbus (15.0%) – added dry to primary fermenter
2.0 oz Columbus (15.0%) – added dry to secondary fermenter

Evil Twin Red Ale on Deck

On July 6, 2008, in Homebrewing, Recipes, by Mark Ranes

Evil Twin Red Ale LabelTomorrow I’ll be brewing a red ale, Evil Twin Red Ale.  This is an all late hopped ale, with all the hops added in the last 20 minutes of a ninety minute boil, so the hop flavor and aroma should be pretty intense.  This is Jamil Zainasheff’s Evil Twin Red ale.  I had to sub in eleven pounds of Golden Promise as I only had eleven pounds Marris Otter, but it should be pretty close to Jamil’s ale. This ale is based on AleSmith’s seasonal Evil Dead Red Ale.

I’ll be getting up early (at least for me:) to light the burners and get this brew off the ground early, as the temperatures are projected to be right at 100 over 104 degrees tomorrow here in the valley…

Here are the recipe particulars:

Evil Twin Red
10-B American Amber Ale

Size: 10.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 308.09 per 16.0 fl oz

Original Gravity: 1.069 (1.045 – 1.060)
Terminal Gravity: 1.017 (1.010 – 1.015)
Color: 17.0 (10.0 – 17.0)
Alcohol: 6.83% (4.5% – 6.0%)
Bitterness: 26.18 (25.0 – 40.0)

Ingredients:
2.0 tbsp 5.2 pH Stabilizer – added during mash
22.0 lbs Maris Otter Pale
1.25 lbs Munich Malt
.75 lbs American Victory
1.0 lbs Crystal Malt 40°L
0.5 lbs Crystal Malt 120°L
1.0 lbs 2-Row Carapils Malt
0.5 lbs Pale Chocolate
0.5 oz Centennial (10.0%) – added during boil, boiled 20.0 min
0.5 oz Amarillo (8.5%) – added during boil, boiled 20.0 min
1.25 oz Centennial (10.0%) – added during boil, boiled 10.0 min
1.25 oz Amarillo (8.5%) – added during boil, boiled 10.0 min
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
2.0 oz Centennial (10.0%) – added during boil, boiled 0.0 min
2.0 oz Amarillo (8.5%) – added during boil, boiled 0.0 min
2.0 oz Centennial (10.0%) – added dry to primary fermenter
2.0 oz Amarillo (8.5%) – added dry to primary fermenter
2000.0 mL Starter White Labs WLP001 California Ale

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