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Call (760) 966-1885 Hours: Tue-Fri, 10:30am - 7 pm.; Sat, Sun 10:30am - 5pm; Closed Monday

Hoppy Red Ale

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
Ingredients:
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

Instructions:

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%

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