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Eric's Red Ale

Brewed: 12/11/2016   Kegged: 01/04/2017

For my first birthday after beginning SheppyBrew, my beer model got me the Bewitched Red Ale w/Mellow Amber brew pack from Mr. Beer.  On the next Presidents' day, I used it to make Eric's Red Ale.

The beer has evolved over several batches, but has always been deep-redish amber in color with a heavenly malty flavor.  I have been moving it from almost no bitterness to a bit higher on the BU / GU ratio, but it is still more on the malty side of the ratio.  It has always run about 5.5 % Alcohol (by volume).

This was one of my favorite beers, and I had planned to make sure I had this "on tap" at all times.  Unfortunately, I let myself go quite a long time without brewing it.

Malty goodness.  Yummy beer.

I decided to retire Eric's Red with Mr. Beer ingredients, and make myself an all-grain recipe for this beer.  I already had Quarter Life Crisis, but Eric's Red AG is less hoppy.  This AG version is more of an Irish Red, although probably a bit more hop flavor and bitterness than you would usually associate with an Irish red (not by much).

Batch 7 was my first all-grain batch. It used Maris Otter, Carared , Chocolate Rye Malt, and Crystal and Columbus hops. Its yeast was US05.

Batch 8, was the same as 7 except is used London Ale Yeast.

Batch 9, I threw in Citra hops at the 5-minute flavor / aroma addition. Not very Irish, but pretty yummy nonetheless. I tried White Labs' WLP004 Irish Ale yeast for the first time. I also decided to add a bit of chalk to bring the water calcium up to help with clarity of the beer.

You can read about Eric's Red on my blog:

Eric's Red --- Batch 10

Style American Amber Ale Batch Size 5.50 gal
Type All Grain Boil Size   7.77 gal
Brewhouse Efficiency   75.00   Boil Time   90 minutes

Recipe Characteristics

Recipe Gravity 1.053 SG Estimated FG 1.012 SG
Recipe Bitterness 29.6 IBUs (Rager) Alcohol by Volume 5.5 %
BU : GU   0.557        
Recipe Color 12.6 SRM
Measured OG:   1.053    Measured FG:   1.012 
ADF:   77    Measured ABV:   5.5


Amt Name Type # %/IBU
3.00 g Chalk (Mash 60.0 mins) Water Agent 1 -
9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 86.2 %
12.0 oz Carared (20.0 SRM) Grain 3 7.2 %
6.0 oz Crystal, Medium (Simpsons) (55.0 SRM) Grain 4 3.6 %
5.0 oz Chocolate Rye Malt (250.0 SRM) Grain 5 3.0 %
0.250 oz Columbus (Tomahawk) [15.20 %] - Boil 50.0 min Hop 6 13.9 IBUs
0.50 tsp Irish Moss (Boil 15.0 mins) Fining 7 -
0.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 8 -
1.000 oz Centennial [10.00 %] - Boil 5.0 min Hop 9 6.5 IBUs
1.000 oz Citra [14.10 %] - Boil 5.0 min Hop 10 9.2 IBUs
1.0 pkg Irish Ale Yeast (White Labs #WLP004) Yeast 11 -

Mash Profile

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 13.05 qt of water at 159.1 F 148.0 F 75 min

Batch sparge with 2 steps (1.87gal, 3.88gal) of 168.0 F water

Recipe Notes
Make yeast starter few days ahead of time.
3g chalk in the mash water. This should bring Denver water profile (as defined by BeerSmith) to
Pitch as close to 60 F as possible. Keep temp below 65 for 2 days, then let it warm up to room temp (but lower than 72)
Ferment about 2 weeks.
Force carbonate to 2.5 volumes. Condition to taste.

Brewing Record

Brew Date: 12/11/2016  Strike Temp:   160
Mash Temps: 148 down to 146ish 
Pre-boil OG   1.043 (1.043 SG)   Pre-boil Vol   8 (7.77 gal)
Actual Mash Efficiency   Pitch Temp    
Day 1: Active at 60F
Day 3: Still going strong 64  
Day ... 

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