pale ale, red ale, extract
Source: Paul McFarland, (Bucket@aol.com),
HBD #1993, 3/25/96
I would like to thank those fine people that replied with advice about my
It will be racked and bottled soon, and I'll post the result.
I have been experimenting recently, trying to make an amber - red ale (Along
lines of a red dog clone) and have been moderately successfull with the
My Friend George Shutelock has pronounced this recipe a Russian Red Bitter,
it practically blew the lid of my fermenter, I dubbed it the "Red Russian
after more consideration, since it does not run true to any given style, I
This ale is very lightly hopped, it does have a nice balance between the
added by the crystal malt and the hops that were used.
Next time I try this recipe (Which will be soon) I will use more hops to
bring up the
bitterness a little.
But for now, I have a very nice red ale that is highly enjoyed by my friends
normally don't light darker beers.
- 6.6 Lbs Munton & Fison Amber Malt Extract (Unhopped)
- 1.0 Lbs Crystal Malt (Steeped 45 minutes at 150-170 F)
- 2.0 Oz Roasted Barley (Same as above)
- 1.0 Oz Cascade Hops (for bittering, First wort Hopped, added with specialty
steeped 45 minutes then boiled for one hour)
- 0.5 Oz Cascade Hops ( For flavor, Boiled 15 minutes)
- 0.5 Oz Cascade hops (for aroma, Boiled 2 minutes)
- 1.0 Tsp Irish moss, (Rehydrated and added for fining added for last 15
minutes of boil.)
- 2 - 6 Gram packets of Muntons Dry yeast. (Rehydrated and started in a
of boiled / cooled water-extract slurry.
Wort cooled to 85 F, aerated by stirring, and pitched the yeast starter at