I really enjoy red ales and have brewed couple different ones that have turned out really well. For this version I wanted to try something a little bit different. I kept the grain bill somewhat similar to one I brewed in the past but changed up the hop profile a bit. I also went with a different english yeast strain that I haven’t used before.
Mash: 151 (60 min)
Added 1g Gypsum to Mash
75.4% Northwestern Pale Ale Malt
3.4% Honey Malt
3.4% Melanoidin Malt
0.6% Midnight Wheat
0.5 oz. Chinook (10%) 60 min.
1 oz. Amarillo (10.1%) 15 min.
1 oz. Willamette (7.5%) 10 min.
1 oz. Centennial (10.9%) 5 min.
1 oz. Tettnanger (4.5%) 5 min.
1 oz. Willamette (7.5%) 0 min.
1 oz. Amarillo (10.1%) 0 min.
2 oz. Chinook (10%) Dry Hop
Wyeast 1469 West Yorkshire Ale
Pitched 1.5l starter and fermentation started in 5 hours.
Tasting Notes 5.22.12
Appearance: Deep red with thick foamy white head.
Aroma: Fruitiness from yeast (apples and pears) and a hint of hop aroma
Taste: Creamy, malts and hops balance each other very nicely with hardly any bitterness coming through. Fruit esters come through pretty strong but blend really well. Quite an easy to drink red.
Mouthfeel: Smooth with a chewy malt backbone.
Overall: At first I didn’t think I liked how this one turned out as the fruit esters are much stronger than what I typically drink. But the beer has really smoothed out and all the flavors are really playing well together. This is more of a traditional red, as the hop profile is fairly restrained. The hop flavors are present though and blend really well. A very easy drinking pint.