This month’s recipe comes from Brülosophy’s Steve Thanos, who had this to say about it:
Red In The Face is a beer I brewed up over 10 years ago. Usually, I wouldn’t remember a beer I brewed over ten years ago, but this one was unique in that it was my second all-grain batch and also marked my first stuck sparge. I recall using strainers to lauter the mash by hand as carefully as I could possibly do it. Even back 10+ years ago, I had a love for rye malt, which this beer received a hefty dose of in hopes of contributig something a little special. While Red In The Face was memorable for the mishaps I had, the finished beer was widely enjoyed by many, and I thought it was great as well. After this batch, I switched over to BIAB and never had to worry about a stuck sparge again. Sometimes we remember beers for the great taste, the memorable ingredients, or a funny brew day story; then sometimes we we think back at the difficulties we had brewing them. Cheers to those memorable beers!
Red In The Face
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5.5 gal | 60 min | 32.3 | 17.7 SRM | 1.08 | 1.017 | 8.27 % |
| Actuals | 1.08 | 1.017 | 8.27 % | |||
Fermentables
| Name | Amount | % |
|---|---|---|
| Chateau Pale Ale | 9 lbs | 61.02 |
| Rye Malt | 3.999 lbs | 27.11 |
| Chateau Special B | 11.99 oz | 5.08 |
| Carared | 8.01 oz | 3.39 |
| Crystal 120 | 8.01 oz | 3.39 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Northern Brewer | 14 g | 60 min | Boil | Pellet | 7.2 |
| Mosaic | 14 g | 30 min | Boil | Pellet | 11.4 |
| Azacca | 14 g | 15 min | Boil | Pellet | 12.1 |
| Azacca | 14 g | 2 min | Boil | Pellet | 12.1 |
| Mosaic | 14 g | 2 min | Boil | Pellet | 11.4 |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Triple Double (B48) | Imperial Yeast | 78% | 32°F - 32°F |
Notes
| Water Profile: Ca 140 | Mg 10 | Na 49 | SO4 166 | Cl 155 |
Download
| Download this recipe's BeerXML file |
