Brunhilde India Red Ale

(5 gallons/19 L, all-grain)
OG = 1.064 FG = 1.016 IBU = 75 SRM = 15 ABV = 6.6%

Ingredients

7.5 lbs. (3.4 kg) 2-row pale malt
5 lbs. (2.27 kg) Munich malt (10 °L)
10 oz. (0.29 kg) caramel malt (120 °L)
8 oz. (0.23 kg) caramel malt (40 °L)
1 oz. (28 g) black patent malt
13 AAU Simcoe® hops (60 min.)(1 oz./28 g at 13% alpha acids)
8.5 AAU Amarillo® hops (30 min.)(1 oz./28 g at 8.5% alpha acids)
5.5 AAU Cascade hops (5 min.)(1 oz./28 g at 5.5% alpha acids)
13 AAU Simcoe® hops (5 min.)(1 oz./28 g at 13% alpha acids)
1 oz. (28 g) Amarillo® hops (dry hop)
1 oz. (28 g) Cascade hops (dry hop)
1 oz. (28 g) Simcoe® hops (dry hop)
0.25 oz. (7 g) gypsum salt
1 Servomyces® tablet (10 min.)
1⁄2 Whirlfloc® tablet (5 min.)
White Labs WLP051 (California Ale V) or Wyeast 1272 (American Ale II) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

This is a single infusion mash. Heat 4.78 gallons (18.1 L) of strike water to 169 °F (76 °C) to stabilize the grain bed at 152 °F (67 °C) and hold for 60 minutes. Double-batch sparge with 5.13 gallons (19.4 L) of water to to raise the mash bed to 168 °F (76 °C). Bring the wort to a boil and boil for 60 minutes, adding gypsum directly to the boil and add the hops as indicated in the ingredients list. Cool the wort to 67 °F (19 °C), oxygenate well, and pitch the yeast. Ferment for 10 days at 67 °F (19 °C). Once the primary fermentation is complete transfer the beer to a secondary, add the dry hops and wait seven days. Bottle or keg as normal.

Brunhilde India Red Ale

(5 gallons/19 L, extract with grains)
OG = 1.064 FG = 1.016 IBU = 75 SRM = 15 ABV = 6.6%

Ingredients

6.6 lbs. (3 kg) Munich liquid malt extract
1.25 lbs. (0.57 kg) extra light dried malt extract
10 oz. (0.29 kg) caramel malt (120 °L)
8 oz. (0.23 kg) caramel malt (40 °L)
1 oz. (28 g) black patent malt
13 AAU Simcoe® hops (60 min.)(1 oz./28 g at 13% alpha acids)
8.5 AAU Amarillo® hops (30 min.)(1 oz./28 g at 8.5% alpha acids)
5.5 AAU Cascade hops (5 min.)(1 oz./28 g at 5.5% alpha acids)
13 AAU Simcoe® hops (5 min.)(1 oz./28 g at 13% alpha acids)
1 oz. (28 g) Amarillo® hops (dry hop)
1 oz. (28 g) Cascade hops (dry hop)
1 oz. (28 g) Simcoe® hops (dry hop)
0.25 oz. (7 g) gypsum salt
1 Servomyces® tablet (10 min.)
1⁄2 Whirlfloc® tablet (5 min.)
White Labs WLP051 (California Ale V) or Wyeast 1272 (American Ale II) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Place the crushed grains in a large steeping bag. Steep the bag of grains in 1 gallon (3.8 L) water at 170 °F (77 °C) for 15 minutes. Lift the bag out of the wort and into a colander over the brewpot and rinse with 2 qts. (2 L) of 170 °F (77 °C) water. Add water to make at least 3 gallons (11 L) of wort (more if your brewpot can hold the volume). Bring the wort to a boil, adding the dried malt extract, and boil for 60 minutes, adding gypsum directly to the boil and the hops as indicated in the ingredients list. With 15 minutes remaining add the liquid malt extract. Cool the wort to 67 °F (19 °C), transfer to a fermenter, and top off to 5 gallons (19 L). Oxygenate the wort and pitch yeast. Ferment for 10 days at 67 °F (19 °C). Once primary fermentation is complete transfer to secondary, add dry hops and wait seven days. Bottle or keg as normal. Pairs with the Hop Rubbed Beef Brisket