"Veruyu" California Red Ale

5 gallons, partial mash; OG = 1.051; FG = 1012 to 1016; 29.1 IBUs

Ingredients: 

• 12 oz. medium dark crystal malt, 60° Lovibond
• 8 oz. dark crystal malt, 90° Lovibond
• 3.3 lbs. Edme Maris Otter pale malt extract
• 3.3 lbs. Edme amber malt extract
• 0.5 oz. maltodextrin
• 1 tsp. gypsum (omit if using hard water)
• 1/4 tsp. calcium chloride
• 1/2 oz. Columbus hop pellets (13% alpha acid) for 60 min. 
• 1/2 oz. Cascade hop pellets (6% alpha acid) for dry hopping
• 1 pint starter of Wyeast 1028 (London ale)
• 3/4 cup corn sugar for priming

Step by Step:

Start Wyeast culture in advance, following package directions. Steep grain in approximately 150° F water for 60 min. Rinse in strainer with hot tap water, collecting runoff for the boil and discarding grain.

Add malt extract, dextrin, gypsum, and calcium chloride to at least 2 gal. of water (preferably the full 5 gal.) and bring to a boil. At boil add Columbus hops and boil 60 min. Cool to room temperature, adding enough boiled and cooled water to make up 5 gal. in your fermenter. Pitch yeast.

Add Cascade hops to primary fermenter.

Ferment until foam subsides (usually four or five days of active fermentation). If possible, move to topped-up carboy for three days of settling. Then prime with corn sugar and bottle. Let carbonate for a week or two at room temperature.

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