Red Ale Brewed with Triticale Malt - Skagit Vallet Malting

Historically born in Ireland, Red Ales are malty and full body beers with a pleasent flavor of caramel and toasted malt. Hop aroma is low to medium for low gravity (Irish-style), and medium to high for high gravity (American-style). No diacetyl! We love Red Ales for its wide range of interpretation. In fact, this is one of our favorite style of beer that we like to experiment with.

You can play with different combinations of caramel malts, hops combos or add unusual ingredients.

How to make a Red Ale different from the others? Before answering the question, we need to talk about one of our best partners: Skagit Valley Malting. SVM is based in Washington USA and their strengths are: quality and innovation.

They work constantly to create the finest malts for breweries and distilleries. In particular, they have a special type of malt called: Triticale. Triticale is a very unique wheat and rye hybrid with the spiciness of rye and the softness and sweetness of wheat.

SVM have this malt in 2 different caramelized style: Cara 20 or Cara40. Great to try something totally different! Hooray! We found what we were looking for! So we took some Triricale Cara20 and started to brew our Red Ale!

Informations

Style: Red Ale
Liters: 70
Original Gravity: 1.070
Final Gravity: 1.014
ABV: 7.5%
IBU: 51
SRM: 13.5

Ingredients

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

Mash Steps

67°C/152°F for 60 mins
77°C/170°F for 15 mins

Hops Additions

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

Yeast

Community Cultures Yeast Lab Kveik

Fermentation Process

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.

Final Impressions

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.

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