Serious Eats: Recipes
Hoppy Red Ale (For Beginning Homebrewers)
This recipe is designed for beginning homebrewers. It's a very hoppy red ale with a strong citrus aroma, a hint of sweet malt and a crisp finish.
The yeast should be an American Ale strain, and you'll need a 1 Liter starter of either White Labs WLP001 or Wyeast 1056. You can substitute one 11.5 gram package of Safale US-05 for the starter of liquid yeast.
To bring out the intense orange-citrus aroma of this homebrew, dry hop with 1 ounce of Amarillo hops for 1 week. It will add a brightness to the beer that will make your friends and family say "Wow!" even before they take a sip. The strong hop bitterness of this recipe is balanced by a touch of sweetness, similar to an assertive IPA. If bitter beers are not your thing, cut both of the Centennial hop additions from 1 ounce to 1/2 ounce. That way, you'll keep the aromas and flavors of the Amarillo, but bring the bitterness levels into pale ale territory.
As your beer cools, always keep proper sanitation as priority number one. Mix up at least three gallons of sanitizing solution in your sanitizing bucket (either Iodophor or Star San), and sanitize every utensil that comes in contact with the wort after the boil is complete. Before you transfer your wort to the fermentation vessel, pour the sanitizer into the vessel and swirl the sanitizer around so it touches every surface, then pour it back into the sanitizing bucket. There is no need to rinse the sanitizer or foam off of anything you use—there will be no residual flavor and the residue will actually help to keep everything clean.