Hoppy Red Ale Ingredients
Steep crushed malted grain in 2.5 to 3.0 gallons of 150° water (tap water is about 130°) for 30 minutes. Remove the grain from the hot water with a strainer, then bring water to a boil. When boiling starts, remove pot from burner and add 1 cup malt syrup. Return to a boil, then add boiling hops and boil for 60 minutes. Add first addition of Palisades hops at the beginning of the boil. Add Irish Moss and second additions of Palisades hops for last 30 minutes of boil. Add first addition of Amarillo hops for last 15 minutes of the boil. Add second addition of Amarillo at the end of the boil. Then add remainder of malt syrup and stir to mix, wait 10 minutes to sanitize. Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5 gallon mark. Add yeast when beer is less than 78°. After about 4 days of fermentation, add the last addition of Amarillo hops to dry hop this beer for more aroma! Bottle when fermentation specific gravity has dropped to 1.012, and beer has cleared, about 8 to 12 days.