All Grain Belgian Red Ale Recipe
Profile: HomeBrew recipe for a Belgian Red Ale with big notes of fruity hops and yeast. Medium-bodied with a creamy mouthfeel. Flavors of sweet caramel malt, tropical fruit, tangerine citrus, and pineapple. Balanced finish with medium hop bitterness in the finish. Brewed with a combo of Mosaic and Azacca hops.
11 lbs Belgian 2-Row Pale Malt
12 oz. Flaked Oats
8 oz. Biscuit Malt
8 oz. Crystal 40
4 oz. Crystal 80
2 oz. Special B
1/2 oz. Northern Brewer 9%a, 60 minutes
1/2 oz. Mosaic 12%a, 30 minutes
1/2 oz. Azacca 15%a, 15 minutes
1/2 oz. Mosaic 12%a, at flameout
1/2 oz. Azacca 15%a, at flameout
Mash all grains for 1 hour at 152 degrees.
Sparge at 170 degrees.
One hour boil with hop regimen above.
Ferment at 65-68 degrees.
Rack to keg or secondary and age for 4-5 weeks.