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Monster Media 1993 #2
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HEDROK.REC
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1993-07-10
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Head Rook (No Real Style)
Card Table Pico Brewery
Rob Nelson, Brewmaster
The Red Hook Brewery of Seattle, WA used to brew an extremely
fruity, estery beer back in the 80's called Red Hook Ale. It was
moderately bitter and had enough banana esters to put on Carmen
Miranda's hat. You either loved it or hated it. I learned to
love it. They don't brew it anymore. The product is now called
Red Hook ESB, itself a fine ale. Nobody has been able to find
out if they really were trying to achieve this particular flavor
profile or if they got hold of some funky yeast. I used the
Wyeast Belgian Abbey yeast to try to duplicate it. I came pretty
close but I've increased the bittering in this recipe.
Grain Bill:
8.5# Klages
.5# Marris Otter Crystal
1.5 OUNCES black patent
Total 9 lbs plus a pinch.
Hops:
.75 oz Eroica 60 (10 aa)
.5 oz Wilammette 60 (5.5 aa)
.75 oz Cascades 30 (5.3 aa)
.25 oz Cascades end of boil (5.3aa)
Mash:
Treated our very soft water with .75 tsp gypsum and .25 tsp
salt. Straight infusion mash of 1 hour at 156. Strike at
170. Sparge to collect 6.5 gal.
Yeast:
Start the puffed Wyeast Belgian yeast in 2 quart starter
made with .5 cup DME and .5 tsp yeast food. Pitched at high
krausen.
Fermentation:
Fermented with blowoff for 3 days @ 70 degrees in glass
primary. Blowoff was violent! Racked to secondary and held
for 4 days at 63 degrees. Bottled with .75 cup dextrose and
conditioned for 15 days. Original Gravity - 1.050. Racking
Gravity - 1.015. Terminal gravity - 1.014.
Tasting Notes:
The beer is amber in color, white head which falls after 5
minutes. Aroma is reasonably balanced but dominated by
fruitiness, mostly banana but I detected peaches! Taste was
a bit sweeter than the original so the recipe calls for a
bit more bittering hops than I used.
Be warned. This will be an acquired taste!