Hoppy Red Ale ranges in color from light amber to dark amber or red and even copper to light brown, some American Amber or Red Ales have a malt-forward aroma and flavor, while others have a more balanced malt and hop profile. A few others are on the hoppy side.
5 Gallon yield, malt extract recipe
1 can Alexander’s Pale Malt Extract (4 lbs.)
1 can Briess Golden Malt Extract (3.3 lbs.)
8 oz. Special B malt, milled (for steeping)
1 oz. Tettnang hop pellets for bittering (AA=5-6%)
1 oz. Mt. Hood hop pellets for aroma
California Ale Yeast (WLP001) or your favorite ale yeast
Heat 2-3 gallons of water to 175 degrees. Turn off heat and steep the milled grains in a muslin or nylon bag for 10-15 minutes, then remove the grains and bring the liquid to a boil. Turn off heat and stir in the malt extracts until completely dissolved. Return to a boil, set a timer for 60 minutes, and add the Fuggle hops. When there are 5 minutes remaining on the timer, add the Mt. Hood hops.After boiling, cool to 80 degrees or less and top up with water to just over 5 gallons before pitching the yeast. Aerate well and ferment at 68-70 degrees Fahrenheit.
O.G. = 1.052-1.054
F.G. = 1.012-1.014
ABV = 5.3%