Description

This all grain recipe kit based on the original Yakima Red by Meantime, a favourite from back in the early days of craft beer. We have built in an increased dry hop volume to reflect modern tastes.

For extra smoothness, try adding the Carafa Special 3 at the end of the mash only. You could also instead cold-steeping it in 1L cooled boiled water overnight prior to your brewday. If cold steeping, remove and rinse off the grain from your post, then boil the cold-steeping liquor for 5 mins before adding to the main volume at flameout.

As with all hoppy beers avoiding oxygen as much as possible on the cold side will greatly improve the end product.

Ingredients Included

Simpsons Finest Pale Maris Otter
TMM Rolled Wheat Flakes (Flaked Wheat)
Weyermann Carapils
Weyermann CaraRed
Simpsons Crystal Medium
Weyermann Melanoidin Malt
Weyermann Carafa Special Type 3
Amarillo T90 Pellets (60 grams)
Cascade T90 Pellets (40 grams)
Centennial T90 Pellets (30 grams)
Citra T90 Pellets (70 grams)
Simcoe Pellets (42 grams)
LALLEMAND BRY-97 American West Coast Yeast – 11g (1 packs)

---

Method

Beer Style (main): American Ales
Beer Style (sub): American-Style Amber/Red Ale
Batch Size: 20
Original Gravity: 1.042
Final Gravity: 1.009
ABV %: 4.3
IBU: 35

THE MASH
Temperature °C: 65
Length (mins): 60
Out temp °C: 78
Out time (mins): 10

THE BOIL
Boil time (mins): 90

Additions and timing:

2g Simcoe @ 90 mins
10g Citra @ 20 mins
10g Simcoe @ 20 mins
30g Amarillo @ 5 mins

Flameout at 80C:
30g Citra
30g Centennial
30g Simcoe

Secondary additions and timing:

Add yeast nutrients and finings (protofloc) at 10mins.

Dry hop once FG is reached:

40g Cascade
30g Citra
30g Amarillo

Cold crash before packaging.

Yeast: Lallemand BRY-97
Fermentation temperature/steps: 17C until 1.015, then raise to 20C and hold until FG

If adjusting your water chemistry, aim for a sulphate to chloride ratio of 1.9 (“a little bitter”).