El Doredo (AF)
First attempt at making a hoppy red ale. This beer will be poured at NHC 2015 Club Night in San Diego.
Brewed 5.0 gallons on 2015-05-17
Preboil gravity: 1.049
Original gravity: 1.053
Final gravity: 1.006
ABV: 6.2%
Apparent Attenuation: 88.7%
Process notes
From the hydrometer tasting: Copper colored, very murky. Darker than expected; hopefully it cleans up. Aroma is of fresh hops that are difficult to describe. Some caramel aroma as well. Not getting the strawberry/cherry/candy thing I was hoping for, but it might just need carbonation. Kind of a clove/pine aroma.
Boil for 90 minutes
Mash
[81.22%] 10 pounds of California Select (Pure California) 2-Row (GreatWesternMalting)
[5.08%] 10 ounces of Caramel 40L (Briess)
[4.06%] 8 ounces of Flaked Oats (Briess)
[4.06%] 8 ounces of CaraRed (Weyermann)
[2.54%] 5 ounces of Caramel 120L (Briess)
[2.03%] 4 ounces of CaraFoam (Weyermann)
[1.02%] 2 ounces of Black (Patent) (Briess)
Single infusion mash. Mashed with 4.5 gallons (1.46 quarts per pound) of tap water for 90 minutes. 12lb 5oz of grain was used in the mash. (Final temp was 146 degrees.)
Strike water temp: (0.2/1.46) * (150 - 68) + 150 = 161.2
Sparge
Sparged for 45 minutes with 4 gallons of 170° tap water.