Red Amaranth Ale
Source: Scott Holub
Recipe added: 01/20/01
What started out to be a fun recipe, turned into a great strong Irish red ale.
Recipe type: Partial Mash
Batch Size: 5 gal
Starting Gravity: 1.065
Finishing Gravity: 1.020
Time in Boil: 1 hr
Primary Fermentation: 2 days
Secondary Fermentation: 1 month
- 2 lb. American 6-row
- 2/3 lb. American crystal 10L
- 1/2 lb. Rice (boiled)
- 1/2 lb. Melatoiden (specialty malt)
- 2 1/4 lb. Amaranth (Boiled)- nutritional grain, high protein
- 1/4 lb. Flaked triticale
- 1 1/2 oz. Roasted barley
- 3.5 lb. Light malt extract
- 1/2 lb. Fructose
- 2/5 lb. Corn sugar (for bottleing)
- 1 oz. Fuggles (4.75% AA, 60 min.)
- 1/4 oz. Fuggles (4.75% AA, 2 min.)
Boil Rice and Amaranth with plenty of water for 30-45 min until soft.
Mash crushed grains, with rice and amaranth including the water they boiled in using the following schedule:
120-122 °F for 30 min
148-152 °F 1 hr 45 min to pass iodine test, plus 10 minutes
170 °F for 10 min to mash out
Sparge, boil, add extracts and Hops, boil 1 hr
Cooled and pitched Edme dry ale yeast in 5 cup starter prepared by removing 3 cups of wort before it boiled and putting it in a suace pan with 2 c of water and 1/4 tsp yeast nutrient then boiling it for 10 minutes. Then I cooled it to 100 F or so and pitched the dry yeast. After 1.5 hours when the big pot of wort had been boiled, cooled, and racked to the primary. I pitched the yeast in the carboy. It was bubbling within 30 minutes and had the fastest fermentation I've ever seen. It bubbled and swirled so much it seemed my airlock could hardly keep up. It was done in 12 hours, but I left it for a few days because I couldn't believe it was done.
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