Hoppy Red Ale (For Beginning Homebrewers) Recipe

Name: Hoppy Red Ale (For Beginning Homebrewers) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 gallons of tap water, split; 6 pounds Light liquid malt extract; 1 pound CaraRed malt, crushed; 1/2 pound Crystal 60L malt, crushed; 2 ounces Black Roasted Barley malt, crushed; 1 ounce Centennial Hops-60 minutes; 1 ounce Centennial Hops-15 minutes; 1 ounce Amarillo Hops-5 minutes; 1 Liter starter of American Ale yeast (White Labs WLP001 or Wyeast 1056); 1 ounce Amarillo Hops-for dry hopping in secondary; priming sugar for bottling

Servings: persons

6 gallons of tap water, split
6 pounds Light liquid malt extract
1 pound CaraRed malt, crushed
1/2 pound Crystal 60L malt, crushed
2 ounces Black Roasted Barley malt, crushed
1 ounce Centennial Hops-60 minutes
1 ounce Centennial Hops-15 minutes
1 ounce Amarillo Hops-5 minutes
1 Liter starter of American Ale yeast (White Labs WLP001 or Wyeast 1056)
1 ounce Amarillo Hops-for dry hopping in secondary
priming sugar for bottling

1
If possible, place 3 gallons water in the refrigerator to cool in a sanitized container.
2
Tie the CaraRed, Crystal 60L and Black Roasted Barley malt in a large mesh grain bag or hop bag. Place the bag in 3 gallons of water in a 5 gallon pot and immerse the grain.
3
Begin to heat, making sure mesh bag isn't sitting directly on the bottom of the pot. Remove the grain bag when the temperature reaches 170u00b0.
4
Bring wort to a vigorous boil. As water is heating, slowly add 6 pounds of light liquid malt extract, stirring constantly until completely dissolved. When the boil begins, add 1 ounce Centennial hops in a mesh bag.
5
After 45 minutes of boiling has passed, add 1 ounce Centennial hops in a mesh bag.
6
After a total of 55 minutes has passed, add 1 ounce Amarillo hops in a mesh bag.
7
After total of 60 minutes of boil, remove from heat.
8
After wort cools below 180u00b0F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.
9
Cool wort by placing pot in ice bath until it is below 85u00b0F. Transfer to sanitized fermentor (either a carboy or a fermentation bucket). Top off to make 5 gallons using refrigerated water.
10
Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.050.
11
Carefully pour yeast into cooled wort (it should be below 70u00b0F), and agitate vigorously. Cover fermentor with a sanitized stopper and airlock. Ferment in dark place, keeping ambient temperature consistent, preferably between 65 and 68u00b0F.
12
After 2 to 3 weeks when primary fermentation is complete (take at least two consistent gravity readings), transfer to a secondary carboy for conditioning,
13
and store as cool as possible.
14
Bottle after another one to two weeks using enough priming sugar for a medium level of carbonation

No nutrition data on file — estimate from the ingredient list.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 gallons of tap water, split, 6 pounds Light liquid malt extract, 1 pound CaraRed malt, crushed, 1/2 pound Crystal 60L malt, crushed, and more.

Yes, Hoppy Red Ale (For Beginning Homebrewers) Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!