Redhead CPA (Cherry Pale Ale)
5 gallons, 19 L, extract with grains; OG = 1.046 FG = 1.011; IBU = 21 SRM = 21 ABV = 4.4%
- 6.6 lb. (3.0 kg) Briess Golden light liquid malt extract
- 8.0 oz. (0.23 kg) crystal malt (60 °L)
- 4.5 AAU Hallertau hops (bittering) (1.0 oz./28 g of 4.5% alpha acids)
- 6 AAU Cascade hops (finishing) (1.0 oz./28 g of 6% alpha acids)
- 4.0 oz. (113 g) cherry flavor extract (3 lbs./1.4 g of cherry fruit puree can be substituted for a fruitier finish)
- Muntons Ale yeast
5.0 oz. (142 g) priming sugar
Step by Step:
Pour two gallons (7.6 L) of clean water into a 4-gallon (15-L) or larger pot. Pour crushed grains into the cloth bag and tie the end into a knot to close it. Place the grain filled bag into the brew pot water and heat to approximately 160–170 °F (71–77 °C). Remove the grain bag and allow it to drain into the brew pot without squeezing and discard.
Heat the brew pot water to boiling. Remove kettle from heat. Add the malt extract syrup. Stir well and return to heat. Stir constantly until it returns to a boil. Add bittering hops. Do not use the kettle lid. Boil for 55 minutes, stirring occasionally, then add finishing hops. Boil for an additional five minutes (total boiling time is 60 minutes). You will add the flavor extract to taste just prior to bottling (add optional puree to the primary fermentation). Cool the wort rapidly to 70 °F (21 °C).
Pour the brewpot contents into a sanitized 6.5-gallon (25-L) food grade plastic fermenter. With the cooled wort in the plastic fermenter, add 70 °F (21 °C) water until the level reaches the 5-gallon (19-L) mark on the bucket. Sprinkle the contents of the yeast packet on top of the wort and stir well. Place the fermenter in a 68–72 °F (20–22 °C) environment.