Labels:text | menu | black and white OCR: Redwood Ale Kevin's Strong Red Ale Bearskin Altbier 6 lbs. English Light Malt extract 6 lbs. English Light extract 6 lbs. Australian Dark extract 17/2 oz. Northern Brewer (flavoring) 4 oz. light dry Australian extract 2 lbs. dry Australian Light extract 1/4 oz. Oregon Fuggle (aromatic) 11/2 oz. crushed dark crystal 1/2 lb. crushed chocolate malt /8 oz. Cluster (aromatic) 2 oz. English Fuggles (flavoring) 1 oz. Oregon Perle (flavoring) 11/2 tsp. non-iodized salt 1/2 oz. Kent Goldings (flavoring) 1 oz. Saaz (flavoring) 1 tsp. gypsum 1/2 oz. Kent Golding (aromatic) 3/4 oz. Styrian Golding (flavoring) 1/2 tsp. citric acid 1/2 tsp. gypsum 14 oz. Saaz (aroma) 1 English Brewery Ale yeast (liquid) 1/2 tsp. Irish moss 1/8 oz. Perle (aroma) 1 English Brewery Ale yeast (liquid) 1/8 oz. Styrian Golding (aroma) Gravities: Starting gravity 1.041, finishes 8 oz. lactose (at priming) 4 teaspoons gypsum at 1.010. 4 oz. corn sugar for priming 1 pack German Alt yeast (liquid) 1/2 oz. Silica Gel at priming 1 cup Australian Light Dry extract for Aging: Best when aged 6 weeks at room priming temperature. Gravities: Starting Gravity: 43, finishes at 1.013. Fermentation method: Two-stage, fer- Gravities: Starting gravity 1.070, finishing menter and glass bottle Aging: Best when aged 2 to 4 weeks, at 60 not checked. to 65 degrees F. Aging: Best when aged 8 weeks at 38 to 46 "I use bottled spring water to ensure a Fermentation method: Single-stage Fer- degrees F. quality water supply without chemical con- menter. taminants. I also use a gelatin fining be- Fermentation method: Blow-off style. tween the first and second stage of fermen- Boiling method: Steep 11/2 oz. crushed tation to create a clean, clear brew." dark crystal in a muslin bag before boil- Boiling method: 1 hour boil, add flavoring ing begins, add 2 oz. English Fuggles and hops after 15 minutes, and aromatic hops - Larry Bauman 1 oz. Kent Goldings at start of 1 hour boil, during the last 2 minutes. Sacramento, California add '/soz. Kent Golding during the last 5 minutes. Add Irish moss 30 minutes into the boil. "My original recipe. The name comes "After aging only 1 week, it poured a nice, from the pattern of the carbonating bubbles from the first bottle - a perfect outline of a creamy head and was very tasty - very bearskin rug. This version has the smooth- Red Crab Ale clean finish ... Quite hopped, and very full- est, most balanced flavor yet. Strongly bit- 6 lbs. American Light extract bodied. When observed (with light) in a ter-sweet with the aromatic bouquet of any 1/2 lb. amber crystal malt clear mug, the ale is unmistakably red in brew I have tasted or made myself. Not for 11/2 oz. Cascade pellets (flavoring) appearance. This is an ale that is not for everyone, but malty and pungent beers are 12 oz. Cascade pellets (aromatic) the timid or shy!" my favorite. Much darker and much English Brewery Ale Yeast (liquid) higher alcohol content than a true 2 tsp. gypsum - Kevin Spicer 1/2 tsp. Irish moss Carlisle, Pennsylvania 'Dusseldorf Altbier' with a satisfyingly full body. Still improving after ten weeks. Store 3 oz. corn sugar for priming below 50 degrees, serve at 50 to 55 degrees F." Gravities: Starting gravity: 1.044, finishes at 1.018. - Robert N. Knobel Whites Creek, Tennessee Aging: Best when aged 3 weeks at 65 de- grees F. Fermentation method: Single-Stage Fer- menter. "This ale was designed to go with a popu- lar regional dish, Chesapeake Bay steamed Boiling Guidelines crabs. The amber crystal malt gives just the right amount of color and body to stand Red Crab Ale Unless otherwise stated, figure a one hour up to this delicate but spicy dish. The crabs boil for customer recipes, with the flavor- give just the right thirst for 12 people to fin- Philadelphia, Pa. ing hops adding at the beginning of the ish the whole batch." boil, and the aromatic hops added during the last 5 or 10 minutes. If Irish moss is - Weaver Lilley used, it is usually added halfway through Philadelphia, Pennsylvania the boil. 0
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