Red Cap Ale
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- 1/2 lb 6-Row Malted Barley
- 1/4 lb Malted Red Wheat
- 1/4 lb Belgian Caravienne Malt
- 1/4 lb American Munich Malt
- 3 oz UK Roasted Barley
- 6.6 lb Light Liquid Malt Extract (LME)
- You will be doing a 60 minute boil.
- 1 oz East Kent Goldings (60 min.)Full 60 minutes of boil time
- 1 oz UK Fuggle Hops (Last 10 min.)
- 50 minutes from start of the boil
- Wyeast 1084
- Irish Ale Yeast
- White Labs WLP004
- Irish Ale Yeast
- Danstar Dried Yeast
- Nottingham Ale
- 1 tsp Brew Saltz
- 1 tsp Irish Moss
- If you chose liquid yeast, prepare the yeast according to the directions on the back of the package. If you chose a dry active yeast, you will need to add it after the wort has cooled, step 10.
- Put grains into a grain bag or muslin bag. Heat 2 gallons of filtered water along with Brew Saltz to 160° then turn off heat and add grain bag.
DO NOT add grains to water above 165° F.
- Let temperature rest down to 152° F and hold for 20 minutes. Stir grain bag gently from time to time and leave pot uncovered.
- Remove grain bag and let it drain into the brew pot.
DO NOT squeeze grain bag.
- Rinse grains over brew pot by slowly pouring 1 cup of HOT tap water over the top of the grain bag. Discard grains.
- With the heat off, add the liquid malt extract and stir. Turn on heat and while stirring bring to a boil.
- Make note of the time the boil starts and add the 1 oz of East Kent Golding hops.
Do not boil too hard, make sure it is a calm boil.
- After 50 mins of boiling add the 1 oz of Fuggle hops along with the Irish Moss.
- Boil a final 10 mins then remove from heat. Cool the wort and add to fermenter on top of 2 gallons of very cold / ice water.
NEVER POUR HOT WORT INTO A GLASS FERMENTER.HINT: 8 lbs of filtered ice = 1 gallon of water.
- Top off to 5 gallons. After the wort cools to 80° or below open the yeast package and pour the contents on top of the wort.
- Ferment for 7-10 days at 68°-72° F.
Optional: You can transfer from primary to secondary after 5 days and leave in secondary for 7 days.
- The final specific gravity should be 1.010-1.012. To bottle, rack into bottling bucket. Heat 12 oz of water and 3/4 cup dextrose in microwave for 2 minutes then add to bottling bucket. Stir together gently and thoroughly. Bottle and cap. Store at room temperature 7-10 days.
Chill as needed and enjoy!
Red Cap Ale Recipe*
Click here for a downlable, printer friendly version of recipe.