AG4:  American Red Ale

Brewed 20091122.

Recipe

9lb pale 2-row
14.9 oz Crystal 40L
8 oz Crystal 90L
2 oz Roasted Barley
3oz amarillo
1 tsp irish moss
11g Nottingham dry yeast

Mash at 154F for 1 hour, single batch sparge.

Boil addititions:

1oz Amarillo 60min
1oz Amarillo 30min
1tsp Irish Moss 10 min
1oz Amarillo 2min

Target OG 1.053, FG 1.011, 5.5% ABV.  27.0 IBU, 14.1 SRM.


Notes:

Doughed in with 3.5 gallons to 153.5F for 1 hour.

+1 gallon to 160F for 15 minutes.

First runnings at 18% brix.

Sparged with 4 gallons to 165F for 10 minutes.

6.5 gallons into the kettle.

Collected 5 gallons at 12.6% (1.052).

20091223:  Kegged.  6.8% (1.012), 5.16% ABV.  Tastes gross.  The hops are covering it up, but there is something nasty in this one, much like AG3.  Maybe too long on the lees when it was cold?  I think this one went into the lager fridge at about 50F after about a week.  Hopefully it will clean up.

20100107: Very prominent hop aroma.  Maybe a little grassy.  There is some sourness in there but it seems to amplify the hop levels a bit.  Good bitterness, but not really much malt to back it up.  When the CO2 dissipates, the hop aroma dies off with it and that icky aroma like MT3 shows up.  I'm starting to think the hops may be the problem with some of these batches.

20100111:  I haven't detected this aroma since the first couple of glasses.  Maybe it was something that settled out?