Name: Alibi Rooms Hellbent Funky Red Patina Recipe
Cook time: 6 h
Total time: 6 h
Yield: 48 servings
Cuisine: American
Ingredients: 8.5 lb Pale Ale Malt (2-row); 1 lb Munich Malt; 0.75 lb Crystal/Caramel 60L; 0.5 lb Crystal 40L; 0.25 lb Special B; 0.12 lb Carafa III (de-husked) or Chocolate, very small amount; 3.5 oz Corn Sugar (priming) - optional for bottling; 0.5 oz Mt. Hood (whole or pellets); 1.25 oz Cascade (whole or pellets); 1 packet American Ale Yeast (e.g., Wyeast 1056 / White Labs WLP001 / Safale US-05); 1 tsp Irish Moss or Whirlfloc (optional fining); 5 gal Water (to brew and top up); 1 each Campden tablet (optional, for dechlorination)

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

This American Amber/Red Ale is well balanced, rich and malty with a dark auburn color and an airy toffee finish. Hopped with Mt. Hood and Cascade Hops. (ABV 5.3%)

Heat 3.5 - 4.0 gallons of brewing water to approximately 165°F (74°C) to target a mash temp of 152°F (67°C) when grains are added, accounting for vessel heat losses.

Heat Strike Water

Add the crushed Pale Ale, Munich, Crystal 60L, Crystal 40L, Special B and Carafa III to your mash tun. Slowly pour in the strike water while stirring to avoid dough balls. Stabilize mash at 152°F (67°C). Target mash thickness ~1.25 - 1.5 qt/lb.

Mash-In

Hold the mash at 152°F (67°C) for 60 minutes. Stir gently every 15 minutes to maintain even temperature and conversion. Optional: perform iodine test at 50-60 minutes to verify starch conversion.

Mash Rest

Raise mash temperature to 168°F (76°C) by adding a small amount of near-boiling water or direct heat and hold for 10 minutes to improve wort runoff and stop enzymatic activity.

Mash-Out

Recirculate first runnings until clear (vorlauf) then sparge with enough 170°F (77°C) water to collect ~6.5 - 7.0 gallons of pre-boil wort in your kettle. Typical sparge water quantity ~3.0 - 3.5 gallons, adjust to reach target volume. Ensure gentle flow to avoid channeling.

Bring the collected wort to a vigorous rolling boil. Watch for boil-overs in the first 5-10 minutes.

Bring to Boil

When the wort reaches a full boil (start of 60 minute timer), add 0.5 oz Mt. Hood. This addition provides bittering to target an IBU in the mid-20s to low-30s appropriate for an American Amber/Red Ale ~5.3% ABV. Add Irish Moss or Whirlfloc with 15 minutes remaining.

60-minute Hop Addition

With 15 minutes left in the boil, add 0.5 oz Cascade to contribute flavor and begin building aroma. Also add the Irish Moss or Whirlfloc now if using.

15-minute Hop Addition

At the end of the 60 minute boil, turn off heat and add remaining 0.75 oz Cascade directly to the hot wort. Stir to create a whirlpool and let sit for 10-20 minutes to extract hop flavor and aroma without excessive bitterness (hop stand).

Flameout / Whirlpool Hop Addition

After the whirlpool rest, chill the wort rapidly to yeast-pitching temperature (65-68°F / 18-20°C) using an immersion chiller, counterflow chiller, or ice bath. Once cooled, transfer the wort to a sanitized fermenter, leaving behind the trub and hop debris. Top up with pre-boil water if necessary to reach 5.25 gallons final volume.

Aerate or oxygenate the cooled wort well (shake, splash, or oxygenate to ~8-10 ppm O2) then pitch the yeast (one hydrated smack pack or rehydrated packet/packet contents). Target fermentation temperature 66°F (19°C).

Oxygenation / Pitching

Ferment at 64-68°F (18-20°C) for about 7-10 days until vigorous activity subsides and gravity drops near terminal. Expect a final gravity consistent with ABV ~5.3% (starting gravity ~1.048-1.052; FG ~1.012-1.014).

Primary Fermentation

If desired, rack to a secondary for clearer beer and condition for an additional 7-14 days at 55-60°F (13-15°C) to allow flavors to mellow and absorb any remaining hop aroma.

Secondary / Conditioning (optional)

If bottling, prepare 3.5 oz (100 g) corn sugar boiled in 2 cups water, cool, and add to bottling bucket. Rack beer onto priming solution, gently mix, and bottle. Expect carbonation around 2.2-2.5 volumes CO2 for an American Amber/Red Ale. Condition bottles at room temperature for 2 weeks, then chill and test.

Bottling (with priming sugar)

If kegging, transfer beer to a sanitized keg and carbonate to ~2.2-2.5 volumes CO2 (force carbonate with CO2 at recommended pressure or set to desired volumes and cold crash).

Kegging

After carbonation, cold condition beer for 3-7 days at 36-45°F (2-7°C) to clear. Serve at 45-50°F (7-10°C) in a pint glass. Expect a dark auburn color, malty backbone, airy toffee finish, and balanced Mt. Hood/Cascade hop character.

Cold Conditioning and Serving

Sanitize all equipment that touches cooled wort or finished beer (fermenter, siphons, bottles, caps, keg fittings) with a no-rinse sanitizer. Clean grain and kettle residue promptly after brewing to prevent staining and buildup.

Pale Ale Malt (2-row)

Munich Malt

Crystal/Caramel 60L

Crystal 40L

Special B

Carafa III (de-husked) or Chocolate, very small amount

Corn Sugar (priming) - optional for bottling

Mt. Hood (whole or pellets)

Cascade (whole or pellets)

American Ale Yeast (e.g., Wyeast 1056 / White Labs WLP001 / Safale US-05)

Irish Moss or Whirlfloc (optional fining)

Water (to brew and top up)

Campden tablet (optional, for dechlorination)

Hellbent Funky Red Patina

Make Hellbent Funky Red Patina Recipe in just 6h . This American Amber/Red Ale is well balanced, rich and malty with a dark auburn color and an airy toffee finish. Hopped with Mt. Hood and Cascade Hops. (ABV 5.3%)

Hellbent Funky Red Patina

Descriptors

Tasting Notes

Food Pairings

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