Tuesday, February 9, 2010

Brewing a Bloody Ale

No, not a new style, just the name I'm using for this beer that will look very redish.
Had this crazy idea, which I later found not to be that crazy since this has already been done by others including commercial brewers, of using beet juice to provide a strong red color to a light ale.
Used a ligh color base malt from 2 row and Pilsen with some aromatic and Vienna malts.
Yeast is the Wyeast 1028 London Ale, now fermenting at 68F. Fermentation is very strong, one of the most active I had so far. Not much CO2 though, just circulation of the wort is very visible.
Here's the grain bill and brewing numbers:

4# Briess 2-Row Brewers Malt
3# Briess Pilsen
1# Briess Carapils Malt
1# Briess Vienna Malt
1# Briess Aromatic Malt

0.3oz Centennial -USA for 60min
0.5oz Hallertau - US for 30min
0.5oz Hallertau - US for 5 min
0.4oz Kent Golding for 5min
5 cups of Beet Juice. Blended 2 beets with 5 cups of water, stainned, then added to last 5 min of boil.

OG=1.048 (actual)

Click HERE to see the review of this batch.