Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
0.25 oz |
Magnum0.25 oz Magnum Hops |
|
Pellet |
15 |
Boil
|
60 min |
14.39 |
11.1% |
0.50 oz |
Cascade0.5 oz Cascade Hops |
|
Pellet |
7 |
Boil
|
15 min |
6.67 |
22.2% |
0.50 oz |
Amarillo0.5 oz Amarillo Hops |
|
Pellet |
8.6 |
Boil
|
15 min |
8.19 |
22.2% |
0.50 oz |
Cascade0.5 oz Cascade Hops |
|
Pellet |
7 |
Boil
|
5 min |
2.68 |
22.2% |
0.50 oz |
Amarillo0.5 oz Amarillo Hops |
|
Pellet |
8.6 |
Boil
|
5 min |
3.29 |
22.2% |
2.25 oz
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
0.25 oz |
Magnum (Pellet) 0.24999999942814 oz Magnum (Pellet) Hops |
|
14.39 |
11.1% |
1 oz |
Cascade (Pellet) 0.99999999771257 oz Cascade (Pellet) Hops |
|
9.35 |
44.4% |
1 oz |
Amarillo (Pellet) 0.99999999771257 oz Amarillo (Pellet) Hops |
|
11.48 |
44.4% |
2.25 oz
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
4.22 gal |
Single Infusion |
Infusion |
-- |
152 °F |
60 min |
4.96 gal |
Batch Sparge |
Sparge |
-- |
170 °F |
5 min |
Starting Mash Thickness:
1.5 qt/lb
|
Target Water Profile
Balanced Profile
Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
80 |
5 |
25 |
75 |
80 |
100 |
Rice Hulls:
Add 1lb for every 5lbs for grain to help with heat distribution.
Crystal Malt:
Add after mash-out, during vorlauf.
Condition at least 4 weeks. |
Mash Chemistry and Brewing Water Calculator
|
Notes
Overall Impression:
An amber, hoppy, moderate-strength American craft beer with a caramel malty flavor. The balance can vary quite a bit, with some versions being malty and others being aggressively hoppy. Hoppy and bitter versions should not have clashing flavors with the caramel malt profile.
Aroma:
Low to moderate hop aroma with characteristics typical of American or New World hop varieties (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, or melon). A citrusy hop character is common, but not required. Moderately-low to moderately-high maltiness (usually with a moderate caramel character), which can either support, balance, or sometimes mask the hop presentation. Esters vary from moderate to none.
Appearance:
Amber to coppery-brown in color. Moderately large off-white head with good retention. Generally, quite clear although dry-hopped versions may be slightly hazy.
Flavor:
Moderate to high hop flavor with characteristics typical of American or New World hop varieties (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, or melon). A citrusy hop character is common, but not required. Malt flavors are moderate to strong, and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). Malt and hop bitterness are usually balanced and mutually supportive, but can vary either way. Fruity esters can be moderate to none. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish.
Mouthfeel:
Medium to medium-full body. Medium to high carbonation. Overall smooth finish without astringency. Stronger versions may have a slight alcohol warmth.
Comments:
Can overlap in color with darker American pale ales, but with a different malt flavor and balance. Regional variations exist with some being mainstream and others being quite aggressive in hopping. Stronger and bitterer versions are now split into the Red IPA style.
History:
A modern American craft beer style developed as a variation from American Pale Ales. Known simply as Red Ales in some regions, these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide.
Characteristic Ingredients:
Pale ale malt, typically North American two-row. Medium to dark crystal malts. May also contain specialty grains which add additional character and uniqueness. American or New World hops, often with citrusy flavors, are common but others may also be used.
Style Comparison:
Darker, more caramelly, more body, and generally less bitter in the balance than American Pale Ales. Less alcohol, bitterness, and hop character than Red IPAs. Less strength, malt, and hop character than American Strong Ales. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK).
Vital Statistics:
OG: 1.045 – 1.060
FG: 1.010 – 1.015
IBUs: 25 – 40
SRM: 10 – 17
ABV: 4.5 – 6.2%
Commercial Examples:
Deschutes Cinder Cone Red, Full Sail Amber, Kona Lavaman Red Ale, North Coast Ruedrich's Red Seal Ale, Rogue American Amber Ale, Tröegs HopBack Amber Ale
Tags:
standard-strength, amber-color, top-fermented, north-America, craft-style, amber-ale-family, balanced, hoppy
Last Updated and Sharing
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- Last Updated: 2019-10-29 21:10 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
Fermentables |
$ |
|
Steeping Grains (Extract Only) |
$ |
|
Hops |
$ |
|
Yeast |
$ |
|
Other |
$ |
|
Cost Per Barrel |
$ 0.00 |
|
Cost Per Pint |
$ 0.00 |
|
Total Cost |
$ 0.00 |
|
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