" Saint Rudolph's Rednose Ale "
by Bruce Brode and Brian Vessa, Los Angeles, CA
For 15 gallons:
Grains: 23 lbs. 2 oz. American 2-row pale malt (77%). 1 lb. 13 oz.
wheat malt (6%). 1 lb. 8 oz. 40 L. caramel malt (5%). 1 lb. 8 oz.
Gambrinus 90 C. Munich malt (5%). 14 oz. Hugh Baird 80 L. Scottish
Caramel malt (3%). 10 oz. 120 L. Caramel malt (2%). 10 oz.
Chocolate malt (2%).
Adjuncts: None
Hops: 65 gm. Chinook pellets, 12.1% A.A., 35 IBU, boiled 66 min. 14
gm. Tettnang pellets, 4.2% A.A., boiled 13 min. 14 gm. Cluster
pellets, 6.1% A.A., boiled 13 min. Dry hop in secondary with approx.
1/2 oz. each homegrown Cascade and Nugget flowers.
Yeast: Wyeast #1056 American Ale, in starter.
Water: Vending machine drinking water.
Procedure: Mash grains at 121 F. for 30 min., 155 F. for 118 min.,
170 F. for 60 min. Total boil time 110 min. with hop additions as
listed above. Ferment two-stage for 4 weeks at ambient temperature
with dry hopping at racking to secondary. O.G. 1.049, F.G. 1.013.
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Revised 1/20/98 by Jeff Jost ©
1998 West Valley Webs
