Richards Ranch House Rausch Ale

Source: Chris Richard
Recipe added: 07/08/00
Email: Giddyup06@aol.com

This started out as a flavorful medium bodied ale brewed for my dad. Alcohol was on the low side which is what I was striving for as not to affect his medication. What I ended up with was an ale that is PERFECT for BBQ's and steaks. A very noticable smokey taste at first fads out to a pleasent hop bite at the end. In the Keg and lagered for 2 weeks left this nice and clear with a super dry finish in the mouth. Even though it was geared for one reason in mind( Flavor and hoppy with low alcohol) the malt comes through in a big way with the Rausch. Cutting it to maybe 1 pnd allows the hops to come in sooner but I have found the flavor will settle a little the longer it ages anyway. My first 5 gallons was in no way enough. Email me and let me know what you think. Texas and BBQ go hand in hand. This Ale only makes it better..

Specifics

Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1.051
Finishing Gravity: 1.019
Time in Boil: 60 min
Primary Fermentation: 6 days @ 70 degrees in glass
Secondary Fermentation: 2 weeks at 50 degrees in keg
Additional Fermentation: 3 weeks at 40 degrees in keg

Ingredients:

8.5 pnds pale ale malt
1.5 pnds German Rausch malt
0.5 pnds wheat malt
0.5 pnds crystal 60L
1/2 oz columbus @ 60 min
0.4 oz columbus @ 5 min
1/2 oz columbus dry hopped...2 weeks
1/2 oz Perle dry hopped.....2 weeks
Whitelabs California Ale Yeast

Procedure:

Mash grains at 153 degrees for 60 min or until conver. Boil for 60 mins. Force chill and pitch yeast at 75 degrees lowering to 70.

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