Northwest Red Ale
Source- Jeremy Morton-Maxson
Description: A classic blend of malty caramel notes and bright hoppy flavors. Light copper in color and medium bodied in strength, this Red Ale has minimal bitterness and very subtle fruit esters. A well-balanced crowd pleasing beer.
7 lb. Light Liquid Malt Extract
2 oz. Black Patent Malt
8 oz. Melanoidin
1 oz. Columbus
1 oz. Cascade
Liquid option- Imperial Flagship or Wyeast 1056
You will also need:
2 tsp. Burton Water Salts
4 oz. Priming Sugar for bottling
2 Hop Steeping Bags
Optional- 1 Whirfloc Tablet (to clarify beer)
On Brew Day
- Heat 2.5 gallons of good quality water. Add water salts.
- Steep crushed grains in steeping bag for 20-30 minutes or until the water reaches 170. Remove grains and compost.
- Bring to a boil and remove from heat. Add liquid and/ or Dry Malt extract and stir to dissolve. The liquid is now called wort. Return liquid to a boil, watching carefully for boil overs.
During the boil
A standard hop schedule tells you when to add your hops to the kettle throughout the one hour boiling time. Hops added
at 60 minutes are boiled for the entire hour. Hops added at 15 minutes are added when there are 15 minutes remaining
in the boil. Etc.
- Use one ounce of hop pellets per steeping bag and tie a knot at the top- allowing as much room as possible for the hops to expand inside the bag.
1 oz. Columbus @ 60 min.
.5 oz. Cascade @ 15 min.
(Add the Whirflock tablet at 15 min.)
.5 oz. Cascade @ 0 min.
- Chill wort to 100 degrees as fast as possible. If you do not have a wort chiller, set the kettle in an ice bath in your sink.
- While the wort is chilling, sanitize fermenting equipment, carboy, stopper, airlock, funnel, etc.
- Add 2.5 gal. cold clean water to primary fermenter. Pour chilled wort into fermenter and top off with more cold water to reach 5 gallons.
- Aerate wort by putting a stopper in the carboy and rocking it back and forth for several minutes.
- Optional- take a specific gravity reading using a triple scale hydrometer and hydrometer jar. The reading should be approximately 1.052 Record the number as your OG (original gravity)
- Pitch your yeast when the wort is at room temperature (68-70 degrees.) Fill airlock with water or sanitizer to the fill line and seal fermenter.
You will begin to see activity in the fermenter within 48 hours. A foamy cap will develop on the top of the beer and bubbles will escape through the airlock. Over the next several days the activity will begin to slow down. Primary fermentation typically lasts one to two weeks. Optional- rack the beer into a sanitized carboy being careful to leave behind any sediment. Leave the beer in this secondary fermenter for an additional one to two more weeks.
Bottling and Beyond
Fermentation is finished when the final gravity (FG) reads approximately 1.012, but timing at this stage is flexible. When you are ready to bottle your beer, make a simple syrup by combing 4 oz. of priming sugar in a cup or two of water on the stove. Let this cool to room temperature. Sanitize your bottling equipment (Fifty 12 oz. bottles, auto-siphon, tubing, bottle filler, and bottle caps) and add the sugar to the bottling bucket. Siphon your beer into the bottling bucket and then siphon the beer into your bottles and cap. Your beer will be ready to drink after conditioning for two weeks at room temperature.
If you have any questions about the instructions in this recipe please call: 503 232 8793 or email firstname.lastname@example.org
900-A-1 7 lb. Light Liquid Malt Extract
1190-C-1 2 oz. Black Patent Malt
1193-M-2 8 oz. Melanoidin
1032-COL-5 1 oz. Columbus
1032-CAS-5 1 oz. Cascade
1147-3 Dry option-US05
IMP-A07 Liquid option- Imperial Flagship
WY-1056-XL or Wyeast 1056
You will also need:
1147-3 2 tsp. Burton Water Salts
870-D-1 4 oz. Priming Sugar for bottling
HSB 2 Hop Steeping Bags
1081-A-1 Optional- 1 Whirfloc Tablet (to clarify beer)