Red King Ale

Classification: pale ale, brown ale, extract

Source: Karl Lutzen (lutzen@novell.physics.umr.edu) 3/9/92

Killian's Red is anemic compared to this. A nice brown-red ale and quite tasty. This can also be made as an Incredibly Edible Red ale by cutting it down to a seven gallon batch. In which case it is a very red ale with a lot of body, alcohol and a head that won't go away.

Ingredients: (for 10 gallons)

6.6 pounds, Northwestern dark malt extract
6.6 pounds, Northwestern amber malt extract
4 cups, crystal malt (60 L.)
2 ounces, Northern Brewer hops (8.2% alpha)
2 ounces, Clusters hops (6.9% alpha)
2 ounces, Cascades hops
Glenbrew ale yeast

Procedure:

Crush crystal malt and steep for 20 minutes. Strain and sparge grain into boiling pot. Add all extracts and enough water to bring dangerously close to top of brew pot. (Watch out for the massive boil-over! This batch WILL BOIL-OVER!) Just before this the foam gets to be nasty fill a pre-sanatized 2-liter soda bottle with the hot wort and allow to cool (leave a three inch head space). Pitch yeast in this when cool. Back to the wort, add one ounce of Northern brewer when the boil begins, and another ounce 15 minutes later. Add the 2 ounces of clusters at 40 minutes. At the end of the 60 minute boil, turn off heat and add the Cascades. Cover and allow to steep for 10-15 minutes. Strain out and sparge hops. Pour rest of wort into fermenter. Add water to bring to up to 6 gallons. (If your lucky enough to have a large enough fermenter, bring to 10 gallons). Pour in starter when wort is cool. One week later rack to 2 - five gallon carboys. Bring up to five gallon mark in each one (if needed). Ferment another week. Keg, age, drink.

Specifics:

O.G.: 1.082 (6 gallons)
F.G.: 1.016 (diluted to 10 gallons)
Primary Ferment: 1 week at 60--65 degrees
Secondary Ferment: 1 week at 60--65 degrees