Yakima Red?

[IronBlue]

Has anyone seen any recipe clues for Meantime's Yakima Red? Their website only says "5 hops from Washington State's Yakima valley", there are no hints at IBU or anything else, just the ABV at 4.1%.

I've made a nice red before, and could have a good go at estimating the grain bill and the rest of the recipe, but something to go on would be nice....

[Clibit]

All I've seen is English and German malts. They might vary the hops according to availability. I've done a few reds with US hops and my favourite, which was amazing, used tons of Chinook and Columbus. I have also found that Centennial and Amarillo is a great blend, and would use this with the malts from that brew. Simcoe works well too, and Cascade.

So I doubt you'll discover the Meantime recipe but I bet you could make better.

[IronBlue]

Yeah, I have my own red recipe based around Amarillo, Simcoe, and Citra. Although I've always made it with UK yeast, around 1012, and about 5% - getting that smooth mouthfeel. I suspect Yakima is Californian yeast and more like 1010/1009. I don't necessarily want to clone it, just get that lighter 'summer' red feel.

Thinking out loud, if I test some I'll get the FG, then the ABV will tell me the OG and the attenuation will suggest the mash temp, if we assume it's Californian strain. I may give it a go...

[IronBlue]

I'm going with this I think, comments welcome. I only have English ale yeast at the moment and don't want to waste it, Carafa III in the sparge only to push the red up:

Recipe: AG#72 RED Light
Brewer: BeerFish

Batch Size (fermenter): 59.00 l
Estimated OG: 1.039 SG
Estimated FG: 1.008 SG (aiming quite low as may finish a point higher due to grainbill)
Estimated Color: 29.8 EBC
Estimated IBU: 32.9 IBUs
Estimated ABV: 4.1%
Brewhouse Efficiency: 80.00 %

Boil Time: 75 Minutes

Amt Name Type # %/IBU
7.02 kg Propino (5.7 EBC) Grain 1 75.5 %
1.39 kg Melanoiden Malt (70.0 EBC) Grain 2 15.0 %
0.74 kg Crystal Malt Standard (150.0 EBC) Grain 3 8.0 %
0.14 kg Carafa III (1400.0 EBC) Grain 4 1.5 %
25.00 g Magnum [13.00 %] - Boil 75.0 min Hop 5 14.1 IBUs
20.00 g Amarillo [8.90 %] - Boil 10.0 min Hop 6 2.7 IBUs
20.00 g Centennial [10.30 %] - Boil 10.0 min Hop 7 3.1 IBUs
15.00 g Simcoe [13.80 %] - Boil 10.0 min Hop 8 3.1 IBUs
40.00 g Amarillo [8.90 %] - Boil 5.0 min Hop 9 3.0 IBUs
40.00 g Centennial [10.30 %] - Boil 5.0 min Hop 10 3.4 IBUs
30.00 g Simcoe [13.80 %] - Boil 5.0 min Hop 11 3.4 IBUs
65.00 g Amarillo [8.90 %] - Steep/Whirlpool 0.0 Hop 12 0.0 IBUs
65.00 g Centennial [10.30 %] - Steep/Whirlpool Hop 13 0.0 IBUs
50.00 g Simcoe [13.80 %] - Steep/Whirlpool 0.0 Hop 14 0.0 IBUs
1.0 pkg English Ale (White Labs #WLP002) [35.49 Yeast 15 -

Mash In 65.0 C

Notes:
------
Yeast attenuation set to give about 79.5% AA for WLP002 at 65C.
Hop whirlpool at 75C
Carafa III in the sparge only.
430B Cells, 2 + 1.5 litre starter
Amber bitter profile

[Clibit]

Will you get the lighter feel that much Melanoidin and crystal?

[IronBlue]

Hmmm, good point. It sounds sad but I really want the red colour. I have dropped the crystal to 5% and the melanoidin to 12%.

[Clibit]

[quote="IronBlue"]Hmmm, good point. It sounds sad but I really want the red colour. I have dropped the crystal to 5% and the melanoidin to 12%.[/quote

About 60g roast barley in a 5 gallon batch works for me. With dark and pale crystals, total crystal around 9%. There are lots of ways to construct a red though .

[serum]

Where they mention German malts that makes me think of Munich and carafa. You can get a really nice red colour with those.

[Clibit]

Where they mention German malts that makes me think of Munich and carafa. You can get a really nice red colour with those.

Yes very likely. Carared perhaps?

[edonald774]

a tiny bit of black patent malt will give you a good red colour.

[IronBlue]

Brewed yesterday, looks promising going into the FV:



Went with the following recipe, back to WLP090 yeast as I really want an American-hoppy summer-style red, Carafa III in the sparge only....

Recipe: AG#72 RED Light
--------------------------
Batch Size (fermenter): 59.00 l
Estimated OG: 1.040 SG
Estimated FG: 1.009 SG
Estimated ABV: 4.1%
Estimated Color: 28.5 EBC
Estimated IBU: 32.6 IBUs
Brewhouse Efficiency: 80.00 %
------------
Amt Name Type # %/IBU
7.75 kg Propino (5.7 EBC) Grain 1 81.3 %
1.14 kg Melanoiden Malt (70.0 EBC) Grain 2 12.0 %
0.48 kg Crystal Malt Standard (150.0 EBC) Grain 3 5.0 %
0.16 kg Carafa III (1400.0 EBC) Grain 4 1.7 %
25.00 g Magnum [13.00 %] - Boil 75.0 min Hop 5 14.0 IBUs
20.00 g Amarillo [8.90 %] - Boil 10.0 min Hop 6 2.7 IBUs
20.00 g Centennial [10.30 %] - Boil 10.0 min Hop 7 3.1 IBUs
15.00 g Simcoe [13.80 %] - Boil 10.0 min Hop 8 3.1 IBUs
40.00 g Amarillo [8.90 %] - Boil 5.0 min Hop 9 2.9 IBUs
40.00 g Centennial [10.30 %] - Boil 5.0 min Hop 10 3.4 IBUs
30.00 g Simcoe [13.80 %] - Boil 5.0 min Hop 11 3.4 IBUs
65.00 g Amarillo [8.90 %] - Steep/Whirlpool 0.0 Hop 12 0.0 IBUs
65.00 g Centennial [10.30 %] - Steep/Whirlpool Hop 13 0.0 IBUs
50.00 g Simcoe [13.80 %] - Steep/Whirlpool 0.0 Hop 14 0.0 IBUs
1.0 pkg San Diego Super Yeast (White Labs #WLP09 Yeast 15 -

Mash In 67.0 C

Notes:
------
Yeast attenuation set to give about 78% AA for WLP090 at 67C, it may go a bit drier so aiming for 1.009 with 1.008 being fine if it does.
Hop whirlpool at 75C
Carafa III in the sparge only.
Amber bitter water profile
(1.040 OG on the day, 58 litres)

[Clibit]

Looks very clear, and a lovely colour.

[Fastline]

How did this turn out? I like Yakima red

[john luc]

You should look at trying Red X malt next time. Yellow Belly brewery in Wexford has brewed with it and the brewer says its a great malt to bring out a red color.
http://www.bestmalz.de/en/malts/best-red-x/

[Midlife]

I quite fancy having a go at this... I am using GWs beer engine and some of the ingredients are not listed so the colours coming out wrong when Im using equivalent EBC/grains. I need to update new grains to the beer engine in the editor. Any pointers on sites where you can get the extract/moisture/fermenability etc? Sorry if this seems a daft question but i think its time I started updating the engine to get some accurate recipes.

Cheers