Next up is a red ale, trying to emulate what I remember from Cooperstown Brewing Company’s Old Slugger. It had a delicious malt and hop balance that leaned a little into the toasted malt dimension. I dreamed up this recipe that has a toasty malt component but with moderate hopping. I wanted something that has a touch of a hop bite (not aggressive), with some soft herbal hop flavor and a bit of a floral nose.
- 10.75 lb English Pale
- 1.25 lb Victory malt
- 0.1 lb Carafa II
- 1 oz First Gold, 60 min (3% a.a.)
- 0.25 oz Cascade, 30 min (7% a.a.)
- 0.8 oz First Gold, 10 min (3% a.a.)
- 0.5 oz Cascade, 3 min (7% a.a.)
- WYeast British Ale II (1L starter)
// Mash-in w/ 4.8 gal at 152F for 50 minutes, raise to 168F. 2 tsp gypsum to mash. Sparge w/ 3 gal 168F water. Collect around 6.5 gal 1054 wort. Boil 75 minutes, collect 5 gallons 1062. Chill to 60F. Pitch half decanted starter. Left to ferment at 66F. Brewed 12/27/16. //
12/28/16: Good airlock activity.
1/2/17: Gravity down to 1020. Still slightly sweet but malt/hop flavors are getting there. Will let sit for a few more days then crash.
1/4/17: Moved to fridge to crash cool.
1/5/17: Added gelatin.
1/8/17: Kegged. Super clear. Flavor doesn’t impress me – harsh hop edge with malt flavors that don’t really jive. We’ll see how it turns out once conditioned. Tasting notes.