Request - Hoppy Red Ale Recipe

[Will]

I'm looking at putting together a simple hoppy red ale. I'm also hoping to use up the cascade I have in my freezer and maybe centennial.

Any ideas for the malt bill and hop schedule?

Also would I get away with using neales west coast ale yeast - got it up in house of homebrew in Belfast and it's served me well for APAs.

[molc]

Hoppy red ale == American amber no?

For those hops, try out Jamil's base recipe maybe: http://byo.com/mead/item/126-american-amber-style-profile Sub biscuit for Victory and you're flying.

[BrewDorg]

I brewed this late last year and it turned out great. I reduced some of the hop additions and didn't keg hop though. I plan on brewing it again someday with the full additions.

I used US-05 which I'm sure is similar to that yeast you have. The clean profile worked well, I'm glad I didn't go for an English strain.

http://www.themadfermentationist.com/2011/04/india-red-ale-recipe.html

[darren996]

Gold medal winner I believe http://www.nationalhomebrewclub.ie/forum/index.php?topic=7556.0

[Will]

Great suggestions thanks! I'm brewing small scale batches these days so room to experiment

[Vermelho]

Myself and armedcor brewed this about a year ago and it didn't last long at all:

G'Knight Imperial Red Ale

Mash temp 152 F
12# Rahr 2-row
1.1# Crisp 45L
1# Weyerman Munich Light
1# Weyerman Cara Foam
.05# Simpson Chocolate

1.00 oz Northern Brewer 90min
1.15 oz Columbus 25min
.050 oz Liberty 10min
3 oz Amarillo Dry Hop

Yeast 1056 American Ale

It;s form the Oskar Blues recipes on HBT http://www.homebrewtalk.com/showthread.php?t=423236 

[krockett]

I did a kitchen sink Amber in December  using up grain stock:
- 5 kg pale malt
-  600 g munich,
- 250 grammes caramunich 2
- 150 grammes crystal 30 EBC
- 150 grammes crystal 384

mashed at 65 degrees, with FWH and loads of Chinook, loads of Equinox late additions and dry hopping.

It scored a 42 in the nationals. Takes a bit of time to settle down but am really enjoying it now - will make it again. Its crisp and has beautiful malt character.

[Qs]

I made this amber and it was one of the best beers I've made, on the darker side of amber though so I'd use 2 or 3g less roast barley next time.

4k minch pale malt
1.5 vienna
.20 c120
.10 roast barley

8g polaris @60
25g cascade @10
20 simcoe @5
30 simcoe @whirlpool

Cal Ale

dry hopped with 50g of simcoe and 25g polaris

OG1.053 FG1.012

I've been trying for a while to get a nice red colour and I think roast barley and a darker crystal is the key