Ice Harbor Brewing: Runaway Red Ale clone
Full-bodied amber ale with crystal, carastan and carapils providing subtle dark fruit malt character and Willamette, Cascade and Tettnang hops giving a subtle fruit hop character.
Runaway Red Ale clone recipe
Ice Harbor Brewing, Washington
(5 gallons/ 19 L extract with grains)
OG = 1.052 FG = 1.010
IBUs = 26 SRM = 15 ABV = 5.5%
Ingredients
3.3 lbs. (1.5 kg) Muntons light liquid malt extract
2 lbs. (0.9 kg) light dried malt extract
22 oz. (0.62 kg) crystal malt (80 ºL)
6 oz. (170 g) carastan malt (35 ºL)
6 oz. (170 g) Carapils® malt
6.6 AAU Cascade hops (60 min.) (1.2 oz./34 g of 5.5% alpha acid)
1.25 AAU Willamette pellet hops (3 min.) (0.25 oz./7 g of 5% alpha acid)
2.4 AAU Tetnanger pellet hops (3 min.) (0.25 oz./7 g of 4.8% alpha acid)
1⁄2 tsp. Irish moss (15 min.)
White Labs WLP 001 (California Ale) or Wyeast 1056 (American Ale) or Safale US-05 yeast
0.75 cup (150 g) corn sugar (for priming)
Step by Step
Steep the crushed grain in 2 gallons (7.6 L) of water at 152 ºF (67 ºC) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.9 L) of hot water.
Add the liquid and dry malt extracts and bring to a boil. While boiling, add the hops and Irish moss as per the schedule. During the boil, use this time to thoroughly sanitize a fermenter. Now add the wort to 2 gallons (7.6 L) of cold water in the sanitized fermenter and top off with cold water up to 5 gallons (19 L).
Cool the wort to 75 ºF (24 ºC). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete.
Transfer to a carboy, avoiding any splashing to prevent aerating the beer. Let the beer condition for one week and then bottle or keg. Allow to carbonate and age for two weeks and enjoy your Runaway Red Ale.
All-grain option: This is a single step infusion mash. Replace the malt syrup and dried extract with 9 lbs. (4.1 kg) 2-row pale malt. Mix the crushed grain with 3.5 gallons (13 L) of 170 °F (77 °C) water to stabilize at 152 ºF (67 °C) for 60 minutes. Sparge slowly with 175 ºF (79 ºC) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. Reduce the 60 minute hop addition to 1 oz. (28 g) to allow for the higher utilization factor of a full wort boil. The remainder of this recipe and procedures are the same as the extract with grain recipe.
