Better Red Than Dead

I may not have shared this before, but I’ve been trying to make a really balanced red ale for a little while now. Something with a solid malt presence but legitimate hop characteristics in the nose and finish. Too dark and malty to be called a pale, but not bitter enough to be an IPA. I don’t even know if such a style really exists because red ales tend to emphasize malt and pales tend to lean hops, but this is what I’m shooting for.

This beer is the closest I’ve come to that, so far. It’s pretty good and I’m mostly pleased with that.

There is a little bit of a bite on the very finish; I’m having trouble sussing out if it’s metallic or just really dry. There may be a yeast impact that I haven’t accounted for and that may be because this yeast was on it’s third and final pass, or it’s possible I didn’t clean properly and a mild infection set in. Still, this is a batch that I should transition into a partial-grain brew, because I want to try it again. A different yeast and I think I might have a real winner on my hands.

Brew Date: 11.23.13

Steeping grains:
1.5 lb Maris Otter
1.5 lb Victory

Fermentables: 7 lb LME

Hops:
.75 oz Wakatu pellet hops @ 60
.25 oz Glacier @ 60
.5 oz Chinook @ 30
.5 oz Glacier @20
.25 oz Wakatu & Glacier @5

Yeast:
reused Wyeast 1332-3rd final use

OG: 1.068

FG: 1.012

Put into secondary 12.13, .5 oz Chinook in secondary
Bottled 12.14

ABV: 7.58

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