Advice on Red Ale

masked brewer · Post by **masked brewer** » Saturday Sep 30, 2006 7:01 pm

I'm presently in the early stages of throwing together a 'Red Ale' which seems to be a beer that can illicite wide and varying views on just what it should look and taste like. That aside I've pretty much determined what my 'red ale' will be based on but would welcome ideas on the best way to give my red ale that ruby red apperance. I'll be brewing in a typical 20l plastic fermenter. Look forward to any suggestions.

Emo · Post by **Emo** » Saturday Sep 30, 2006 9:54 pm

I'll be interested in a recipe. One of my favourite beers is a drop called Sassy Red that is produced in a Wellington NZ microbrewry. I think that Macs even bought the rights to it.

rwh · Post by **rwh** » Monday Oct 02, 2006 10:38 am

From here:

Red and Amber Ales
These ales are an emerging style. They get their color from large amounts of crystal or munich malts, or small amounts of chocolate malt. There should be hop presence both in the bittering and aroma. They should have a medium body with a crisp finish. OG is usually 1.045 to 1.065, IBUs are usually 30 to 55 and alcohol is 4.5 to 5.5%