#10  Russian Red Ale
7.9 lb Pale 2-row malt
1 lb Melanoidin malt
1 lb Crystal 120L malt
8.75 oz Briess Special Roast malt
2 lb Rye malt
1 oz Centennial Hops (10.1%AA)(45 min)
2 oz Willamette Hops (4.9%AA)(5 min)
1 oz Saaz Hops (3.4% AA)(flameout)
1 vial WLP001 California Ale yeast
- Protein rest:  15 minutes @120F
- Saccharification rest:  1 hour @158F
- Sparge with 178F water to 6 gallons.
- Bring wort to rolling boil.  Add 1 oz Centennial hops.   (Total boil: 45 min.)
- After 40 minutes, add 2 oz Willamette hops (5 minutes to go).
- At flameout, add 1 oz Saaz hops.  Allow to steep ~10 minutes.
- Brewed 4 July 2005.  I intended a 2-step
infusion mash, but my thermometer was
acting up.  A decoction mash was used,
instead.
- Kegged 20 July 2005.  Force carbonating at
34F with 9 PSI.  SG: 1.008
- 21 July, raised temp to 45F, 15 PSI.
- Tapped 17 August 2005 at Pennsic XXXIV.
Spicy rye notes detectable in aroma.  First
taste -
yummy!
Next time - 8.5 lbs pale malt, 1.5 lbs
melanoidin.  Perhaps up the rye, too--maybe
3 lbs.
This is a definite keeper!
- Cool wort, top to 5 gallons (if necessary), and pitch yeast.
Notes:
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