Reggie's Red Devil Dog Ale

Source: Shawn Mann
Recipe added: 08/06/00
Email: dharmamann@hotmail.com

Originally made to honor my dog Reggie, hence the name, this recipe is similar to Smithwick's Irish Ale, but carries a very distinct bouquet, superb clarity and very subtle under tones in its flavor. It is Smooth on the palette and a definite award winner. For more distinct batches tamper with the quantities of Cinnamon and/or Clover Honey. This is also a very succesful Raspberry, when the fruit is frozen in a sealed Cheesecloth bag and added to the second ferment. Enjoy!

Specifics

Recipe type: All Grain
Batch Size: 5 Gallons
Starting Gravity: 1.054
Finishing Gravity: 1.013
Time in Boil: 1.25 Hours
Primary Fermentation: 4-6 Days
Secondary Fermentation: 5-20 Days
Additional Fermentation: Allow 2 weeks for clarity in bottle.

Ingredients:

Yeast:
#1084 IRISH Yeast
Grains:
4.0 ounces Gambrinus Honey
4.0 ounces Belgian Aromatic
4.0 ounces F-B Cara Wheat
4.0 ounces Gambrinus ESB
8.0 ounces Scottish 90L
3.0 ounces F-B Roast Wheat
Royal Light Dry Malt 5.0 pounds
1 tablespoon Clover Honey
1/2 tsp. Cinnamon
Hopping Schedule:
Northdown 14.2 grams 10 minutes into boil
W.G.V. 14.2 grams last 20 minutes of boil
Fuggles 29 grams (do not boil- add last)
Brewers Sugar 3/4 cup
Calcium Carbonate 2.0 teaspoons
Irish Moss 2 teaspoons

Procedure:

Soak for 1 hour milled grains in precisely 155 degree water. Strain into boil pot. Sparge with 160 degree water. Add water to boil pot 3.5 gallon mark. Dissolve Malt, Gently Boil. Skim Foam. Add Calcium Carbonate. Add Hops #1. Add Honey and Cinnamon. Add Hops #2 after 40 minutes. Add Irish Moss at this time, also. After 1 hour cease boil bring to simmer. Quickly,Skim Foam. Turn off heat. Stir in Hops #3 (FUGGLES- provides bouquet), and quickly apply lid. Cool in water bath to 75-80 degrees. Transfer to Fermenter. Add Cool water to 5.25 gallons. Add Yeast. Second Ferment: Strain through cheese cloth when transfering and add 1/4 cup of the Brewer's Sugar. Racking: Add remainder of Brewer's Sugar. Allow 2 weeks at 65-68 degrees. Refrigerate after 2 weeks.

Back to previous Table of Contents