Ruby Red IPA
Source: Lou Flum
Recipe added: 02/06/97
Beautiful medium red color, like a wine. Prominent nose hop/
malty odor. At 2 weeks after bottling, hop bite is noticable
but is followed by quite a malty flavor. Seems well balanced
but will see after more conditioning. Great mouth feel,
almost reminds me of a trappist ale in quality. Next time
may use 7 - 7 1/2 lbs. of malt or cut out the brown sugar.
I think with the probable high alcohol content I expect this
to age nicely into an old ale.
Recipe type: Extract
Batch Size: 5 gallons
Time in Boil: 1 hour
Primary Fermentation: 7 days
Secondary Fermentation: 7 days
- 8 1/2 pounds light malt extract (M&F)
- 1 pound brown sugar
- 1 pound crystal malt
- 1 1/2 oz. cascade (boil)
- 1/2 oz. cascade (10 min. left)
- 1 oz. cascade (1 min. left)
- 2 packets M&F ale yeast
- 3/4 cup sugar
Crack crystal malt (medium color) and add to about 2 gal. of
cold water. Strain just before boil. Add extract and brown
sugar, boil hops. Add 1/2 oz. hops at 50 minutes. Add 1 oz.
at 59 minutes. Sparge into primary, add water up to 5 gals.
Add yeast at 75 degrees. Primary 1 week, secondary 1 week.
Bottle with 3/4 cup of sugar.
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