Red Lake Ale

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

Crush grains to a coarse grist. Heat approximately 3.0 gallons of strike water to 165°F (to target mash temp of 152°F).

Crush and Heat

Mash in: Add crushed grains to your mash tun and pour strike water over the grains. Stir to eliminate dry pockets and ensure even temperature. Target mash temperature: 152°F (67°C). Hold for 60 minutes.

Mash out: Raise temperature to 168–170°F (if possible) for 10 minutes to stop enzymatic activity and improve wort runoff.

Vorlauf until wort runs clear, then sparge with enough water at 170°F to collect approximately 6.5–6.75 gallons of pre-boil wort (accounting for boil-off to finish with ~5.0 gallons).

Bring collected wort to a vigorous boil. Start a 60-minute timer once you reach a full boil.

60 minutes remaining: Add Magnum hops (0.5 oz) for bittering.

15 minutes remaining: Add Cascade hops (0.5 oz) and Irish moss or Whirlfloc (optional) to aid clarity.

5 minutes remaining: Add another 0.5 oz Cascade to impart late-hop flavor and aroma.

End of boil: Turn off heat and chill wort quickly using an immersion chiller, counterflow chiller, or ice bath until wort reaches ~68°F (20°C).

Transfer cooled wort to a sanitized fermenter. Top up with additional boiled and cooled water if necessary to reach 5.0 gallons. Aerate wort thoroughly by shaking, splashing, or using an oxygen system to ensure yeast health.

Pitch yeast: If using dry yeast, rehydrate per manufacturer instructions or pitch directly if recommended. For liquid yeast, make a starter if needed. Target fermentation temperature: 66–68°F (19–20°C).

Primary fermentation: Allow to ferment for 6–10 days at target temperature until activity subsides and specific gravity approaches final gravity (~1.010–1.012 expected for this recipe).

Dry hop: After 4–5 days or at high krausen/near end of fermentation, add 1.0 oz Cascade directly to the fermenter for 3–5 days to impart fresh citrusy aroma.

Optional diacetyl rest: If fermentation was on the cooler end, raise temperature by 2–3°F for 24–48 hours near the end to encourage yeast to clean up off-flavors.

Prepare priming solution: Dissolve 3.5 oz (100 g) corn sugar in 1 cup (240 ml) boiling water, cool, and sanitize. Add to bottling bucket.

Transfer fermented beer to bottling bucket, gently mixing with the priming solution to evenly distribute without splashing excessively. Bottle into sanitized bottles and cap.

Condition bottles at room temperature (68–72°F / 20–22°C) for 2 weeks, then cold condition in refrigerator for 24–48 hours before tasting. This will produce natural carbonation.

Cold crash and package for kegging if preferred: If kegging, carbonate to ~2.4 volumes CO2 and serve at 38–45°F in a clean glass. Expect amber color, medium body, balanced maltiness with light caramel sweetness and a citrus-grassy Cascade hop character. ABV ~5.8%.

Storage & Enjoyment: Store bottles upright in a cool dark place. Serve in a tulip or pint glass to showcase color and head retention. Enjoy responsibly.

Maris Otter pale malt

Munich malt (10L)

Crystal / Caramel 40L

Victory malt

Carapils (dextrine malt)

Corn sugar (dextrose) – priming for bottle conditioning

Magnum (60 min)

Cascade (15 min)

Cascade (5 min)

Cascade (dry hop)

American ale yeast (e.g., Wyeast 1056 / Safale US-05)

Water (brewing/filtered)

Water (strike water) – approximate

Irish moss (optional, kettle fining)

Whirlfloc (optional)

Campden tablet (optional, for chloramine removal)

93 Octane Taillight

Budweiser

Coors Light

Bud Light

Bell's Two Hearted Ale

Bell's Amber Ale

Angry Orchard Crisp Apple Cider

Make 93 Octane Taillight Recipe in just 168h . Amber Ale · 5.8% · St. Charles, IL

93 Octane Taillight Recipe

Descriptors

Tasting Notes

Food Pairings

You might also like