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I recently brewed Rocker’s red ale and can 2nd that it’s an awesome brew , keg was done very quickly , I used US05 but keen to try again with 1469Grassy would more likely be from hops than malt. Sour is usually a sign of infection.
Anyway, this is the red ale recipe, other than changing the yeast from US-05 to 1469 a couple of years ago it has remained unchanged since I first brewed it back in 2013 some time.
25 litre batch size, based on 75% brewhouse efficiency.
4.000 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 4 86.6 %
0.300 kg Caraaroma (Weyermann) (350.7 EBC) Grain 5 6.5 %
0.200 kg Carapils (Weyermann) (3.9 EBC) Grain 6 4.3 %
0.070 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 7 1.5 %
0.050 kg Acidulated (Weyermann) (4.5 EBC) Grain 8 1.1 %
Mash at 67C for 70 minutes, 72C for 15 minutes*, 78C mash out.
20.00 g Cascade [6.60 %] - First Wort 75.0 min Hop 9 15.0 IBUs
8.00 g Hallertau Magnum [10.50 %] - Boil 60.0 min Hop 10 8.3 IBUs
20.00 g Centennial [10.00 %] - Boil 20.0 min Hop 11 12.0 IBUs
30g Cascade dry hop near end of ferment.
75 minute boil.
West Yorkshire Ale (Wyeast Labs #1469) Yeast
Ferment at 18C.
Est Original Gravity: 1.0434 SG
Est Final Gravity: 1.0127 SG
Estimated Alcohol by Vol: 4.0 %
Bitterness: 35.3 IBUs
Est Color: 31.9 EBC
Don't be fooled by the lowish ABV, it is very flavorful and a lovely session ale. The Caraaroma is most dominant but the hops are present enough to balance it nicely. The latest one which I kegged on Saturday also featured an addition of oak chips when I dry hopped it. Keen to see how that went. With the hops, I just leave the Cascade and Centennial additions the same (AA% varies), and adjust the Magnum to keep the IBUs around 35. Sometimes I just increase the FWH Cascade if the Magnum ends up only being like 3g or something stupidly small.
*This mash step is optional. I incorporate it as it's meant to assist with head retention, but you don't have to do it.