Sunday, November 4, 2012

West Coast Red Ale

Brew #: 29


9 lbs. light LME
1 lb. Crystal 40L malt
1 lb Crystal 75L malt
5 oz Pale Chocolate malt
3 oz Chocolate malt
2 oz Carafa II malt
1 oz. Magnum 14.5%AA hop pellets (60 min.; bittering)
1 oz. Cascade 6.2%AA hop pellets (10 min; flavor)
1 oz. Columbus 15.2%AA hop pellets (10 min; flavor)
1 oz. Cascade 6.2%AA hop pellets (0 min; aroma)
1 oz. Columbus15.2%AA hop pellets (0 min; aroma)
3 vials White Labs WPL001 California Ale Yeast


1. Steeped grains in 1.5 gals water until reached 160F.
2. Sparged into 4.5 gals in kettle, with enough water to bring kettle level to 6 gals (24 qts).
3.  Brought to boil.  Turned off heat and added LME, bringing kettle level to 7 gals.
4. Brough back to boil, added bittering hops, and started clock.
5. At 10 mins to end of boil added flavouring hops
6. At end of boil, removed from heat and added aroma hops.
7.  Transfered to fermenter at 75F.

Vol. at start of boil: 7 gals.
Vol. at end of boil: 5.5 gals.
Vol. in fermenter: aprox. 4.75 gals.
Vol. in keg: aprox. 4.7 gals.
Pitching Temp: 75F
O.G: 1.067
FG: 1.022
PABV: 5.9%


Nov. 19: Racked off of sediment and into secondary fermenter.

Dec. 5th: Racked to keg and set to carbonate in kegerator.

Sunday, April 1, 2012

"Joe Hill" West Coast Red

#28:

9 lbs. light LME
1 lb. Crystal 40L malt
0.5 lb. British Crystal 135/165L malt
0.5 Pale Chocolate malt
0.5 Victory malt
1 oz. Citra 13.9%AA hop pellets (60 min.; bittering)
1 oz. Cascade 6.0%AA hop pellets (10 min; flavor)
1 oz. Centennial 10.5%AA hop pellets (10 min; flavor)
1 oz. Cascade 6.0%AA hop pellets (0 min; aroma)
1 oz. Centennial 10.5%AA hop pellets (0 min; aroma)
2 vials White Labs WPL001 California Ale Yeast


1. Placed grains in 1.5 gals cold water and brought to 154F.
2. Strained grain wort and added wort (yield 1 gal.) to 3 gals of cold water in kettle (yielding 20 qts/5 gals. of preboil volume), and brought to boil.
3. Once boil achieved, added LME and returned to boil.
4. Added bittering hops.
5. Boiled 50 minutes, and added flavoring hops.
6. Boiled 10 more minutes and added aroma hops, and removed kettle from heat.
7. Cooled and added to 1.5 gals. cold water in fermenter.

4/18/12: Kegged beer.

Gals. in Fermenter: 5.25
Gals. in keg: 4.75
O.G.: 1.067
F.G.:  1.016
A.B.V: 6.7%