“Veruyu” California Red Ale
(5 gallons/19 L, extract with grains)
OG = 1.057 FG = 1014
IBU = 25 SRM = 15 ABV = 5.6%
12 oz. (0.34 kg) medium dark crystal malt, (60 °L)
8 oz. (0.23 kg) dark crystal malt (90° L)
3.3 lbs. (1.5 kg) Maris Otter liquid malt extract
3.3 lbs. (1.5 kg) amber liquid malt extract
0.5 oz. (14 g) maltodextrin
1 tsp. gypsum (omit if using hard water)
1/4 tsp. calcium chloride
6.5 AAU Columbus hop pellets (60 min.) (0.5 oz./14 g at 13% alpha acid)
1 oz. (28 g) Cascade hop pellets (0 min.)
1 oz. (28 g) Cascade hop pellets (dry hop)
Wyeast 1028 (London Ale) or equivalent
3/4 cup corn sugar for priming
Step by Step
Start yeast culture in advance, following package directions. Steep grain in 5 gallons (19 L) of approximately 150 °F (66 °C) water for 15 min. Allow the grain to drip back into the pot. Add liquid malt extract, maltodextrin, gypsum, and calcium chloride and bring to a boil. At boil add Columbus hops and boil 60 min. Add the flameout addition of Cascade and allow to settle for 10 minutes. Cool to room temperature, adding enough boiled and cooled water to make up 5 gal. in your fermenter. Pitch yeast, trying to maintain a temperature around 68 °F (20 °C).
Ferment until foam subsides (usually four or five days of active fermentation) then add the dry hops and allow 3 to 5 days contact time. If possible, move to topped-up carboy for three days of settling. Then prime with corn sugar and bottle or keg and force carbonate. Let carbonate for a week or two at room temperature.
Written by Byron Burch
This is a finely balanced, reddish brew with a hint of California-style aromatics.