Nebraska Red

Classification: 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 Honey-Wheat recipe. 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 the lines of a red dog clone) and have been moderately successfull with the following recipe.
My Friend George Shutelock has pronounced this recipe a Russian Red Bitter, and since it practically blew the lid of my fermenter, I dubbed it the "Red Russian Atomic Ale", after more consideration, since it does not run true to any given style, I have renamed it............ enjoy.

This ale is very lightly hopped, it does have a nice balance between the sweetness 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 that normally don't light darker beers.

Ingredients:

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 grain, 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 quart of boiled / cooled water-extract slurry.

Procedure:

Wort cooled to 85 F, aerated by stirring, and pitched the yeast starter at 85F.

Specifics:

OG: 1062
FG: 1015