BeerBorg

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Ralph's Revamped Knucklehead Red
Brewer: Roger
Asst Brewer: Rlaph The Wonderdog
Style: Irish Red Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
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Boil Size: 5.70 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.048 SG
Estimated Color: 8.5 SRM
Estimated IBU: 28.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
6 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 66.7 %
3 lbs RedX (BestMälz) (15.2 SRM) Grain 2 33.3 %
1.50 oz Fuggles [3.30 %] - First Wort 60.0 min Hop 3 22.1 IBUs
2.50 oz Fuggles [3.30 %] - Boil 5.0 min Hop 4 6.7 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 5 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 9 lbs

I can honestly and truly say I have never tried 33% Aromatic malt in my bill ever. But why not, that should be malty awesome.

mashani wrote:I can honestly and truly say I have never tried 33% Aromatic malt in my bill ever. But why not, that should be malty awesome.

I didn't use aromatic, I used Red X. I need to go correct this.

After going in and correcting that the SRM dropped significantly, which explains why the first runnings seemed rather pale to me.

I had a little chat with Ralph the Wonderdog (I usually do the talking, he is just a good listener (the fact that I said "usually" should be concerning)) and we decided that if the new red ale comes out too pale we will call it Ralph's Serendipity Pale Ale.

This beer absolutely came out too light to be called a red ale. The hydrometer sample was delicious though. It will whence forth be called Ralph's Serendipity Pale Ale.

So is the answer for revamped revamped more cowbell RedX, or a pinch of roasted barley?

Some C90 or C120 for the typical red flavors imparted also for color, and a couple ounces of Pale Chocolate (220L) for color adjustment.

Dawg LB Steve wrote:Some C90 or C120 for the typical red flavors imparted also for color, and a couple ounces of Pale Chocolate (220L) for color adjustment.

OR use Red X in my Beersmith calculations instead of Aromatic malt. Then post the recipe here after it has been brewed only to have Mashini point out he has never used that much Aromatic before. Seriously a higher percentage of the Red X would have given me the proper color.