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| Trout River Brewing Rainbow Red Ale Clone |
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Trout River Brewing Company
Lyndonville, Vermont
Rainbow Red Ale
(5 gallon/19 L, all-grain)
OG = 1.047 FG = 1.012
IBU = 57 SRM = 23 ABV = 4.5%
Ingredients
8.25 lbs. (3.74 kg) 2-row pale malt
1.0 lb. (0.45 kg) medium crystal malt
0.5 lb. (0.23 kg) dark crystal malt
2 oz. (56 g) roasted barley
8 AAU Northern Brewer hops (60 mins)
(1.0 oz./28 g of 8% alpha acids)
1 oz. Cascade hops (45 mins)
(1.0 oz./28 g of 5% alpha acids)
1 oz. Cascade for hops (15 mins)
(1.0 oz./28 g of 5% alpha acids)
Wyeast 1084 (Irish Ale) yeast
0.75 cups corn sugar (for priming)
Step by Step
Heat 3.1 gallons (12 L) water to 160 ºF (71 ºC) and mash at 149 °F (65 °C) for 20 minutes. Add one gallon (3.8 L) of boiling water and begin heating the mash, stirring gently to prevent sticking. Heat 4 gallons (15 L) of water to 170 ºF (77 ºC). When mash temperature reaches 160–170 ºF (71–77 ºC), transfer mash to lauter-tun and sparge with 4 gallons (15 L) of 170 ºF (77 ºC) water.
Collect 5.0–5.5 gallons (19–21 L) of wort. Boil with the following hops additions: 1 oz. (28 g) Northern Brewer for 60 minutes, 1 oz. (28 g) Cascade for 45 minutes and 1 oz. (28 g) Cascade for 15 minutes. Cool wort, aerate and pitch Wyeast 1084 (Irish Ale Yeast). Ferment at 68 °F (20 °C).
Extract with grains option:
Replace pale malt with 2.0 lbs. (0.91 kg) of Coopers dried malt extract and 3.3 lbs. (1.5 kg) of Coopers Light liquid malt extract. Place crushed grains in a nylon steeping bag and steep in 3.25 qts. (3.1 L) of water at 149 °F (65 °C) for 20 minutes. Rinse bag with 1.5 qts. (1.4 L) of 170 °F (77 °C). Add water and dried malt extract to make 3 gallons (11 L) of wort and bring to a boil. Boil for 60 minutes. Add hops at times indicated in the ingredient list. Add liquid malt extract with 15 minutes remaining in boil. Cool wort, siphon to fermenter and top up to 5 gallons (19 L). Aerate wort and pitch yeast. Ferment at 68 °F (20 °C).
— Dan and Laura Gates, Owners |
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