As featured in CAMRA’s – The Modern Homebrewer – Andy Parker & Jamil Zainasheff and sponsored by ourselves The Malt Miller.

We would highly recommend purchasing and reading this book as it feature not only a wide selection of recipes but some great knowledge and techniques from Andy and Jamil on how to brew the best beer possible at home.

This recipe was provided for the book from a professional brewer, all of the recipes were scaled by the writers to a 20ltr batch size using 75% efficiency.

Where ever possible we have matched the exact ingredients, however in some recipes slight changes may be required and volume adjustments based on ingredient available to homebrewers. Be sure to fully read the below details before purchasing so you are fully confident in the process and aware of any ingredients which are not included with this kit that you will need to add.

Weights are removed on this page due to publishing agreements but will be provided on the bags when the recipe is purchased or are present in the book for those who purchase it.

 

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Ingredients Included

Simpsons Malt – Crystal T50
Simpsons Malt – Red Rye Crystal
Weyermann CaraRed
Crisp Crystal 240 (Dark) Malt
Crisp Rye Malt
Simpsons Malt – Low Colour Maris Otter

Total Grain Bill 6560g

Mosaic – BarthHaas® Pure Hop Pellets (20 grams)
Columbus – BarthHaas® LUPOMAX® – Pellets 50g (1 pack)
Simcoe T90 Pellets (80 grams)
Citra® – BarthHaas® Pure Hop Pellets (60 grams)
Chinook – BarthHaas® Pure Hop Pellets (53 grams)
Hallertauer Magnum – BarthHaas® Pure Hop Pellet (15 grams)

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Method

Beer Style (main): American Ales
Beer Style (sub): Double Hoppy Red Ale
Batch Size: 20
Original Gravity: 1.072
Final Gravity: 1.008
ABV %: 8
IBU: 60
Mash efficiency: 75

THE MASH
Temperature °C (Step 1): 65
Length (mins) (Step 1): 60

Mash notes: Water: Aim for 150ppm sulphate and 100ppm chloride. Target mash pH is 5.3pH

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

Magnum 15g/0.88oz @ 60 mins
Chinook 12.5g/0.44oz @ 15 mins
Chinook 20g/0.7oz @ 5 mins
Chinook 20g/0.7oz @ 0 mins
Citra 60g/2.1oz @ 0 mins

 

Yeast: Not Included – recommended Fermentis SafAle™ US-05
Fermentation temperature/steps: Pitch 2 packs (23g/0.8oz) of Fermentis SafAle™ US-05 and ferment at 19°C/68°F until gravity reaches 1.014, then add the dry hops. This will help encourage attenuation, using ‘hop creep’ to our advantage.

Secondary additions:

Dry hop (at terminal gravity)

Simcoe 80g
Columbus Lupomax 40g/1.41oz – 50g provided
Mosaic 20g/0.7oz

Once gravity is stable, crash cool the beer as cold as possible and if you can, remove the hops after four days maximum.

Comments:

Elusive Brewing – Double Sunset Oregon Trail – West Coast Red DIPA

It is fair to say we have riffed quite heavily on the base Oregon Trail recipe and had a lot of fun doing so! One of my favorite iterations was this double version of Sunset Oregon Trail. Whilst our flagship Red Ale, Level Up, contains no rye, Oregon Trail does and that means we could really go to town with it when brewing a red coloured version. We also used one of my favourite malts in Weyermann CaraRed. That combined with the Simpson’s Red Crystal Rye and two types of Simpsons Crystal delivered a beautifully red beer that was so well received by consumers that users of the Untappd rating app rated it England’s best Red IPA! Top tip – we always aim for exactly 34 EBC when designing Red Ale recipes. It is the perfect red colour!

In terms of other adjustments to the base Oregon Trail recipe, obviously the starting gravity is much higher but we’re aiming for almost the same final gravity. We mashed cooler at 65°C/150°F to produce a more fermentable wort in consideration of a higher percentage of speciality malts, plus we introduced the dry hops towards the end of fermentation to encourage attenuation. We also switched out T90/BBC hops for Cryo (not available) and Lupomax on the Columbus additions. This was a commercial decision to maximise yield by introducing less hop matter into the fermenter. Finally, we adjusted the water profile to provide more balance of sulphate and chloride for a softer mouthfeel and some perceived malt sweetness despite the relatively dry finish.

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