Red Ale Beer Recipe

Category Pale Ale
Recipe Type Extract
 
Fermentables
 6 lb amber syrup (I use Stome Brewery)
1 lb crystal malt
2 oz roasted barley
 
Hops
 1.5 oz Cascade hops for bittering (depending on taste)
.25 oz Cascade hops for flavor
.25 oz Cascade hops for aroma
 
Yeast 115 g dry ale yeast 
Procedure Steep the speciality malts in 1 1/2 gal water, remove grains, add syrup to liquor, and boil 60 minutes with bittering hops Add flavor hops 10 min before end of boil, add aroma hops end of boil and steep for 5 min Add 3 1/2 gal cold water and pitch at suitable temperature

Red Bock

Category Lager Bock
Recipe Type Partial Mash
. 
Fermentables
 5 lb american 2 row
1 lb 10L crystal
1 lb carapils
2 ea 3.3lb bags NW gold LME
 
Hops
 1 oz eroica boil
.5 oz tettnang boil
.5 oz tettnang +20
.5 oz tettnang +40
.5 oz tettnang steep 10mins
 
Yeast bavarian pils yeast slurry temp in garage 40-50F
Procedure 3 step mash, added LME to hot sweet wort, brought to boil, added boiling hops. Wort tasted great before pitching, was pale red in color. I'm expecting great things from this brew. The hop schedule may not be to style, but it was all I had.

Red Hickory Lager  

Category Lager Amber
Recipe Type Extract

Fermentables
 3.3 lbs M & F amber malt extract
3.3 lbs M & F light malt extract
 
Hops
 1 oz Saaz hops (60 minute boil)
1 oz Bullion pellets (boil 1 minute)
1 oz Fuggles hops (boil 1 minute)
1 oz Willamette hops (boil 1 minute)
 
Other
 2--3 pinches Irish moss
.75 cup corn sugar (to prime)
 
Yeast Whitbread lager yeast 

Red Hook ESB  

Category ESB
Recipe Type Extract

Fermentables
 6 lbs light malt extract syrup
4 oz crystal malt (40L)
4 oz chocolate malt
4 oz roasted barley
 
Hops
 1.5 oz Northern Brewer Hops for Bittering
1 oz Cascade Hops for Finishing
 
Yeast ale yeast 
Procedure I have also modifed this as of late to increase the 'redness' in the ale by increasing the roasted barley and crystal malt to 6 oz and 10 oz respectively, while keeping the chocolate the same. I did the usual batch by adding the specialty grains in a grain bag until 170F and then adding half the bittering hops at 60 minutes and the other half at 30 minutes with the finishing at the end with a simmer/steep for 10 minutes without heat and covered

Red Hook ESB Clone  

Category ESB
Recipe Type All Grain
 
 
Fermentables
 3500 Grams Klages Two-Row Malt
575 grams Toasted Klages Two-Row Malt (Toast at 375F for 15 minutes)
225 Grams Crystal Malt 60L
500 Grams Cara-Pils Dextrine Malt
 
Hops
 65 grams 4.6% Alpha Willamette Whole Hops (60 min)
20 Grams 4.6% Alpha Willamette Whole Hops (20 min)
40 Grams 3.9% Alpha Tettnanger Whole Hops (10 min)
 
Yeast Sierra Nevada cultured yeast or Wyeast #1098 British Ale yeast 
Procedure Use a one step infusion mash (Adjust water according to local conditions). Mash in at 145F, then raise mash to 156F for starch conversion. Hold at 156F for 75 minutes, boost to 168F and mash out for 10 minutes. Sparge with sufficient water at 165F to yield 6.5 gallons of wort. I keep the mash temp on the high side to leave some residual roundness in the finished product, and the Crystal give the beer a hint of sweetness.

Boil entire volume of wort for 90+ minutes, adding hops as indicated. Force chill to pitching temperature (app. 70F). Ferment at 64-68F for 6 days in primary, then rack to secondary for 14-21 days. Prime according to personal preference. I use either 1/2 cup dextrose in 1 pint of water or 3/4 cup Light DME.