Tuesday, January 19, 2016

I opened my freezer today and realized I have several ounces of Chinook hops from my friend Eric Keeley, so the next beer I brew will be a hoppy red ale. My love for hoppy reds started with a few different beers. The first hoppy red ale I encountered was either Jamaica Red Ale from Mad River or St. Rogue Red (and it's hoppier version Santa's Private Reserve) from Rogue. I spent a lot of time several years ago trying to craft a clone of St. Rogue Red and I have to say I got pretty close. I made water adjustments and found pretty much all the same grains that Rogue used at the time (this was about 10 years ago.) Some of those grains are no longer available now, not to mention that the recipe has changed. Later on I came across a beer called Panama Red brewed by Flossmoor Brewing Co. in Flossmoor, Illinois but I think the recipe has changed as it has only 28 IBUs of bitterness. I remember it being very hoppy several years and a couple brewmasters ago. I really like Chinook hops in a red ale. The flavor of these hops tends to marry well with caramel, roasted and toasty malts. I'm not sure if Chinooks are in Panama Red but I know they're used in Jamaica Red and St. Rogue Red. So the next beer I brew will be a hoppy red ale with homegrown hops. Here's the partial mash recipe I will be using for this hoppy red:

  • One 3.3 lb can of Briess LME
  • Three pounds of Munich malt
  • One pound of Briess 120L crystal malt
  • 12 HBUs of Chinook hops for 60 minutes
  • 36 HBUs of Chinook hops steeped for 30 minutes
  • Ferment at 68F with Wyeast 1318

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