It appears we are going to have enough homegrown hops for a couple of brews this fall. This is a recipe that I whipped up – it doesn’t really fit any category – but I used the American Amber numbers as a guideline for the outcomes.

It’s more of an experiment to show off the hops and to try out some specialty malts. Plus, I’ll get to try out the East Coast Ale strain.

I am going for a red color so you’ll see there is a tiny bit of roasted barley added to the grain bill. Along with the CaraRed and the Melanoidin, it should be red – at least on paper.

Harvest Ale Recipe

Ingredients:

10 lbs 2-Row Malt
.5 lbs Melanoidin Malt
.5 lbs Weyermann CaraRed®
1 oz Roasted Barley
.5 oz Magnum Whole Hops boiled 60 mins.
.5 oz Mt. Hood Whole Hops boiled 15 mins.
.5 oz Mt. Hood Whole Hops boiled 1 mins.
Yeast: White Labs WLP008 East Coast Ale

Outcomes:

Original Gravity: 1.056
Final Gravity: 1.013
Color: 12.44 °SRM
Bitterness: 34.8 IBUs
Alcohol (%volume): 5.6%

Instructions

Mash at 150°F for one hour. Collect 6 gallons of wort and boil for 60 minutes. Ferment 5 gallons for 2 weeks at 68°F. Carbonate to 2.5 volumes.