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German Red Ale Batch #8

Beer Batch #8 Started November 27, 1996

The WYeast was a 1007 Ale that was started on Nov. 26.

1/2 lb of crystal malt (cracked, #40) was put in a cheesecloth bag and added to 6 qt water which was brought to a boil. After a 1 minute boil the grain sack was removed. 6.6 pounds of liquid Dark Amber malt extract were added to the water along with 1 lb of dry light-medium malt . 1 oz of Perle hops (8.5%) and 1/2 oz of hallertauer hops (2.4 %) were added to the brew and boiling continued for 45 min. After 30 min 1/4 oz hallertauer hops added. After 45 min another 1/4 oz HT added and the heat turned off.

Total bitterness: 8.5*1 + 2.4*1 = 10.9 HBU

This was ladled into 3.75 gal of water, using a 4 cup pyrex measuring cup, through a collander lined with cheesecloth to remove hops and sealed. Careful ladling minimized the plugging of the cheesecloth, while still giving enough hop flowers to serve as a filter mat. The filtered sediment was rinsed with 2 cups of warm water. Airlock fitted into lid and beer cooled overnight. The yeast was added the next morning.

Initial s.g. 1.046, potential alcohol 6.0%

The beer was kept in the kitchen until bubbling began, then removed to the basement shower stall for fermenting.

The beer was transferred to a glass fermentor after 1 week and kept in the basement at about 55 F It was bottled on December 31. Final s.g. 1.016; yield of 44 bottles.

Alcohol content by volume (approxiate) = [1.046 - 1.016] * 105 * 1.25 = 3.94 %

Calculations based upon method found in Charlie Papazian's New Complete Joy of Home Brewing , p. 46 and p. 66, Avon Books, NY NY , 1991.