Vampire Blood Dark Red India Red Ale Recipe
All Grain HomeBrew Recipe for an India Red Ale
Profile: This recipe comes courtesy of Vlad in Romania. The beer should come out dark blood red in color. Flavors of caramel malt, toasted malt, and passion fruit from Citra hop flavoring. Relatively high hop bitterness, but not a hop bomb, a smooth bitterness from first wort hopping with Columbus hops. Dry-hopping with whole leaf Columbus hops will provide herbal and earthy aromas, reminiscent of the smells found in the deep, dark forests of Romania. The English Ale yeast with high flocculation will produce a crystal clear beer, accentuating the dark red color.
10 lbs 2-Row Pale Malt
3 lbs Maris Otter Pale
8 oz. Crystal 70
8 oz. Special B
8 oz. CaraMunich
8 oz. Malted Red Wheat
2 oz. Roasted Barley
2 oz. Carafa III
1 oz. Columbus 14%a, First wort hopped in kettle during sparging
1 1/2 oz. Citra 14%a, 15 minutes
Yeast: English Ale – Wyeast 1318 London III
Dry-Hop: 1 oz. Whole Leaf Columbus
Mash all grains for 1 hour at 150-1 degrees.
Sparge at 170 degrees.
One hour boil with hop regimen above.
Ferment at 65-68 degrees for 5-7 days.
Rack to keg or secondary and dry-hop for 7 days. Age for an additional 3-weeks.