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
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5.5 gal | 60 min | 32 | 17.7 SRM | 1.080 | 1.017 | 8.27% |
Mash
| Step | Temp | Time |
|---|---|---|
| Step 1 – Temperature | 149 °F | 60 min |
Fermentables
| Name | Amount | % |
|---|---|---|
| Chateau Pale Ale | 9 lb | 61% |
| Rye Malt | 4 lb | 27% |
| Chateau Special B | 0.75 lb | 5% |
| Carared | 0.5 lb | 3% |
| Crystal 120 | 0.5 lb | 3% |
Hops
| Name | Amount | Time | Use |
|---|---|---|---|
| Northern Brewer | 14 g | 60 min | Boil |
| Mosaic | 14 g | 30 min | Boil |
| Azacca | 14 g | 15 min | Boil |
| Azacca | 14 g | 2 min | Boil |
| Mosaic | 14 g | 2 min | Boil |
Yeast
| Name | Laboratory | Form |
|---|---|---|
| Triple Double (B48) | Imperial Yeast | Ale |
Water Profile
| Ca | Mg | Na | SO4 | Cl |
|---|---|---|---|---|
| 140 | 10 | 49 | 166 | 155 |
