Red Ale Brewed with Triticale Malt - Skagit Vallet Malting
- Style: Red Ale
- Liters: 70
- Original Gravity: 1.070
- Final Gravity: 1.014
- ABV: 7.5%
- IBU: 51
- SRM: 13.5
- 9.00 kg (44%) of German Pilsner Malt
- 5.00 kg (25%) of Skagit Valley Malt Triticale Cara20
- 5.00 kg (25%) of Vienna Malt
- 1.00 kg (4%) of Caramunich I
- 0.50 kg (2%) of Melanoidin Malt
- 67°C/152°F for 60 mins
- 77°C/170°F for 15 mins
- 50 grams of Centennial for 60 mins
- 50 grams of Centennial for 45 mins
- 50 grams of Centennial for 30 mins
- 50 grams of Centennial for 15 mins
- 50 grams of Centennial for 2 mins
- Community Cultures Yeast Lab Kveik
Ferment for 10/15 days at 23 C degrees, raise the temperature for the diacetyl rest for 48 hours and then lower the temperature to 12 C degrees for a week of conditioning. Then transfer the beer into keg and carbonate at 10/15 psi for about 10 days.
This is one of our favorite recipes and this is why we want to share it.
This Red Ale has a coppery reddish color, the foam is persistent and creamy. The first aromas that come out of the glass are raisins and caramel.
Alcohol is slightly perceptible, almost zero.
At the first sip you understand that you are not drinking a classic Red Ale, but there is something more. The flavor of raisins characterizes this beer and makes it unique. If you are thinking of improving the recipe for your Red Ale, we highly recommend adding the Triticale Cara20 malt for a different flavor experience.