American Red Recipe

Here is the recipe that I created for my American Red. I had originally intended for it to be a Irish Red, but I made it way too strong. Irish Red's are lighter in consistency and have less alcohol content.

American Red

Grains:
1 lb. British Munich
2 lb. British pale
10oz. British Crystal 120L

Steep:
Steep at 170f for 20 minutes.

Malt Extract:
6.6lb Munich Light malt
1lb. Brown Sugar

1tsp irish moss at 30min

Hops:
2 oz. Kent Goldings (5% AA, 60 min.)
2 oz. Mt. Hood (4.5% AA, 60 min.)
1 oz. cascade for 2nd ferm. dry hop.

Yeast:
Irish Ale yeast slappy.

The original gravity is: 1.064
The alcohol is: 6.5% v/v (5.0% w/w)
The color is: 27 HCU (~14 SRM) (Dark RED)
The bitterness is: 44 IBU

Imperial Stout Recipe's

I have posted up both recipe's, the old and the new, in succession. check them out. The old was wayy too thick, Literal sludge. I'm going for a clearer brew with more taste and less sludge this time.

Old Imperial Russian Stout Recipe:

8oz British Chocolate
8oz British Crystal 70-80l
12oz American Chocolate
12oz American Black Patent
12oz Roasted Barley

6.5lb Amber Malt Extract
6lb Dark Malt Extract

2oz chinook
1oz centennial
3oz willamette

scottish ale yeast slap pack.

New Imperial Stout Recipe -=6 Gallon=- 2.5 boil.

Grain: Steep for 30 min @ 140-160

3oz. British Crystal 95-115L (probably be 120L)
2oz. British Chocolate
4oz. British Black Patent
2lb. British Brown


Malt Extracts:
8.6lb Amber (or similiar quantity)
6.6lb Dark (or similiar quantity)

Hops:
2oz. Centennial 60min
2oz. Centennial 30min
2oz. Chinook 60min
2oz. Chinook 30min
1oz. Willamette or Fuggles(if available) Aroma

1tsp Irish Moss @ 30 min.
British Ale Wyeast Slappy slap.

The original gravity is: 1.121
The alcohol is: 12.4% v/v (9.7% w/w)
The color is: 124 HCU
The bitterness is: 44 IBU

Yeast Starter 2

This week marks the cooking of Imperial Russian Stout, build no. 2.0, officially dubbed "Immortal Ale." Today I am starting off with the Yeast Starter again. This time I am going with a 1200ml size with 6.1oz, or .76 cups of Light DME.



I am trying out a cheap way to keep the starter cool, using household items. I have a collapsible cooler that we use for picnics, that I have placed the stirrer in, and will be accompanied by bags of ice wrapped in a towel to help moderate the temperature. Of course I will keep a thermometer in there to make sure it doesn't get TOO cold.





Also I made a makeshift funnel out of a dixie cup so that I didn't make so much of a mess, like last time (see previous yeast starter post, picture of hand being used as funnel).



I am also attempting to build a cooler plate to help keep the temperature inside the fermentor down, using things that I have around the house. Sofar my method is to use a USB powered soda can cooler, and a steel computer case side panel.





The Starter has started boiling, in 20 minutes I will cool it, which should take about a half hour most likely. After that it's just pitching yeast, setting the stirrer, and go. Updates to follow on my twitter account, linked on the side of the blog. I will also be posting up the recipe that I have re-worked and will be using tomorrow.