Recipe critique - American Red/Amber Ale

[Cpt.Frederickson]

Planning on brewing another american red/amber tomorrow, again based on Jamil's Evil Twin Recipe with a few tweaks.
Just wondered what people think of the hop schedule?


Original Gravity (OG): 1.052
IBU's (Tinseth): 56.3
Bitterness to Gravity Ratio: 1.08
Colour: 23.9 EBC = 12.1 SRM
ABV%: 5.03

81% Maris Otter (5.5 EBC = 2.8 SRM) 3246 grams = 7.16 pounds
5.5% Crystal 60 (60 EBC = 30.5 SRM) 220 grams = 0.49 pounds
5.5% Munich (25 EBC = 12.7 SRM) 220 grams = 0.49 pounds
1.6% Amber (100 EBC = 50.8 SRM) 64 grams = 0.14 pounds
1.6% Biscuit (55 EBC = 27.9 SRM) 64 grams = 0.14 pounds
3.2% Crystal 150 (150 EBC = 76.1 SRM) 128 grams = 0.28 pounds
1.6% Chocolate (Pale) (525 EBC = 266.5 SRM) 64 grams = 0.14 pounds

12.3 IBU Amarillo Flowers (8.7%AA) 20 grams = 0.705 ounces at 20 mins
14.6 IBU Centennial Flowers (10.3%AA) 20 grams = 0.705 ounces at 20 mins
7.4 IBU Amarillo Flowers (8.7%AA) 20 grams = 0.705 ounces at 10 mins
8.7 IBU Centennial Flowers (10.3%AA) 20 grams = 0.705 ounces at 10 mins
6.1 IBU Amarillo Flowers (8.7%AA) 30 grams = 1.058 ounces at 5 mins
7.2 IBU Centennial Flowers (10.3%AA) 30 grams = 1.058 ounces at 5 mins
0 IBU Amarillo Flowers (8.7%AA) 15 grams = 1.058 ounces at 0 mins
0 IBU Centennial Flowers (10.3%AA) 15 grams = 0.705 ounces at 0 mins
0 IBU Chinook Flowers (12.3%AA) 20 grams = 0.705 ounces at 0 mins


Dry hop with 15g Centennial, 15g Amarillo, 30g Ahtanum (pellets) for 5 days in secondary.

WLP051 California Ale V

[AnthonyD]

You might find the following interesting:-

Types of American Red Ale

West Coast versions tend to have more intense hop character and be more heavily tilted towards hop flavors than East Coast versions, which are often more balanced. In addition to the standard Red Ale, some American brewers are brewing "imperial" or "double" versions. This Imperial Red Ale style is often indistinguishable from an American IPA except that it might feature a sweeter malt character than the typical IPA.
Brewing American Red Ale

First and foremost, AAA is an American beer. Thus, select only American ingredients. This distinguishes AAA from the English beers upon which AAA is based.

MALT Choose US 2-row Pale malt for the base malt. English 2-row pale malts, such as Maris Otter, have a marked flavor profile easily discernible in the finished beer; this is due to the higher final kilning temperature used in malting. American base malts have a much more neutral profile, permitting a cleaner beer. Choose a high-quality Crystal malt from 40 to 80 degrees Lovibond for the necessary crystal/caramel flavor and color contribution. 10-15% of the grist should be comprised of crystal malt. A small amount of Munich or Vienna malt can be used to emphasize maltiness; target around 5% of the total grist. Some commercial examples also use a small amount of CaraPils. If a deep red color is desired, a tiny amount of roasted barley can be used for coloring purposes only. If it can be tasted in the finished beer, you've used too much; no more than 0.5-1% of the total grist. Better to use a small amount of darker crystal malt (120L) than roasted barley if you want a darker color, though.

HOPS As with the grist, choose only domestic hops varieties in AAA. Most commercial examples use one or a blend of the "Big C"s - Cascade, Chinook, Centennial - as part of the defining character. Avoid domestic varieties based on European ancestors (Willamette is a Fuggle cultivar, as Liberty is Hallertau).

YEAST A clean-fermenting ale yeast is required. Most brewers prefer Wyeast 1056 (go figure) or White Labs "Cal V". US-05 is a good choice for a dry yeast. Controlled fermentation, to avoid excessive ester production, is also highly desirable.

Here is David Brockington's general outline, based on conversations with brewers directly involved with the development of the style:

Color from light red to deep copper, stopping just short of brown.
Firm to emphatic crystal-malt character
Distinctively American hops; bitterness moderate to high (25-45 IBUs); hops flavor and aroma moderate to intense
OG 1.045 - 1.065, finishing dry.

I'd drop the Marris Otter and go for lager malt instead based on those guidlines.

It's funny you should start this thread. I'm planning to brew a red this week based on this recipie:

Recipe: Birthday Autumn Ale
Brewer: Anthony Davies
Asst Brewer:
Style: American Amber Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 3.24 Imp gal
Post Boil Volume: 3.00 Imp gal
Batch Size (fermenter): 3.00 Imp gal
Bottling Volume: 2.67 Imp gal
Estimated OG: 1.056 SG
Estimated Color: 13.4 SRM
Estimated IBU: 41.2 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 79.3 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.00 kg Lager Malt (2.0 SRM) Grain 1 83.3 %
0.35 kg Caramel/Crystal Malt - 60L (53.0 SRM) Grain 2 9.7 %
0.20 kg Caramel Rye (Weyermann) (35.0 SRM) Grain 3 5.6 %
0.05 kg Roasted Barley (300.0 SRM) Grain 4 1.4 %
20.00 g Perle [10.00 %] - First Wort 60.0 min Hop 5 32.0 IBUs
15.00 g Cascade [6.50 %] - Boil 15.0 min Hop 6 6.4 IBUs
15.00 g Cascade [6.50 %] - Boil 5.0 min Hop 7 2.8 IBUs
15.00 g Cascade [6.50 %] - Aroma Steep 0.0 min Hop 8 0.0 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 9 -

[Cpt.Frederickson]

I've only got Maris Otter at present, but have been looking at attempting it with lager malt one day. Just need more space for grains!
I've actually just brewed this, chilling in the kettle right now. Colour looks excellent, and with the severe late hopping I'm hoping it'll do well. Brewday thread to come.
As to hop schedule, I decided to chill immediately at flame out, whereas I usually cool to circa 80c and steep. After reading a few threads on HBT it seems that this may help to capture aroma and flavour more.
Like the look of you recipe, how does the roasted barley impact it? I would be worried about the flavour it may impart but then again it is a very small amount. Also planning to try out crystal rye soon after seeing floydmeddler's recipe on here for a red IPA.

[AnthonyD]

I'm hoping the roasted barley just helps to give it the red hue. It's a very small amount to use for flavouring purposes. I'm planning on using the rye with the perle hops to give it some slighty spicy flavouring, The extract I quoted above said not to use European derivative hops, but I've got 70g of Perle to use up so might be seeing it around a few more of my brews soon!

Looking forwards to reading your brew day post. I hope there are pictures!

[Cpt.Frederickson]

I'm a big fan of Perle. And as its used in SNPA, I'd say its in character, a good match for many of the american varieties.
Maybe try out a small amount of chocolate malt for colour? Worked well last time around for me.

[AnthonyD]

That's a good idea I have some low coloured chocolate malt that was supposed to go into my porter but it shipped late. Would you use it instead of the roasted barley or alongside it?

The first brew I made was a SNPA clone - turned out cracking!

[Cpt.Frederickson]

Instead of I would say. 1.5% should get you where you want to be.
SNPA is a great standard APA to brew, was also my first proper brew (after doing 3 mini biab brews to test out whether i liked brewing) and it was superb