Name: Thirsty Lions BUOY BEER CO. NW RED ALE Recipe
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 48 servings
Cuisine: American
Ingredients: 1.5 lbs Munich Malt; 0.5 lbs Crystal Malt (40L); 5 lbs Pale Malt; 1 oz Cascade Hops (bittering); 0.5 oz Centennial Hops (flavor); 0.5 oz Willamette Hops (aroma); 1 pack American Ale Yeast; 6 gallons Filtered Water; 3 oz Corn Sugar

Riverfront Red

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

Notable malt sweetness and hop bitterness, medium body.

In a large pot, combine the Munich, Crystal, and Pale malts with 3 gallons of filtered water. Heat to about 160°F (71°C) and maintain this temperature for 60 minutes. Stir occasionally.

Mash the Grains

After mashing, drain the liquid (wort) into a separate pot. Rinse the grains with an additional 3 gallons of hot water to extract more sugars.

Sparging

Bring the collected wort to a boil. Once boiling, add the Cascade hops and boil for 60 minutes.

Boil the Wort

With 15 minutes left in the boil, add the Centennial hops.

Add Flavor Hops

In the last 5 minutes, add the Willamette hops.

Add Aroma Hops

After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).

Cool the Wort

Transfer the cooled wort into a sanitized fermenter and pitch the American Ale yeast.

Transfer to Fermenter

Seal the fermenter and allow it to ferment at around 68-72°F (20-22°C) for about 1-2 weeks.

Ferment

Boil 3 oz of corn sugar in 2 cups of water for 10 minutes to create a priming solution.

Prepare Priming Sugar

Add the priming solution to the fermenter, then transfer the beer into sanitized bottles. Cap the bottles and store them at room temperature for carbonation.

Bottle the Beer

After about 2 weeks of carbonation, chill the bottles, pour into a glass, and enjoy your homemade NW Red Ale!

Chill and Serve

Munich Malt

Crystal Malt (40L)

Pale Malt

Cascade Hops (bittering)

Centennial Hops (flavor)

Willamette Hops (aroma)

American Ale Yeast

Filtered Water

Corn Sugar

BUOY BEER CO. NW RED ALE

A light and crisp, refreshing American lager. Brewed with 100% Rocky Mountain water.

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Fried Chicken Mac & Cheese

Smirnoff Citrus Vodka, raspberry liqueur, lemon, Sprite, sweet & sour and simple syrup.

Lion Lemonade

Pan seared with pecorino Romano, lemon herb beurre blanc, balsamic marinated tomatoes, garlic Parmesan noodles, fresh basil and seasonal vegetables.

Tuscan Romano Chicken

Roasted garlic herb butter, fresh lemon, served with jasmine cilantro rice and seasonal vegetables.

Grilled Atlantic Salmon

Boneless Korean BBQ smoked pork, grilled with gochujang sauce, sautéed kimchi fried rice and a fried egg, sunny side up.

Gochujang BBQ Pork & Kimchi Fried Rice

Make BUOY BEER CO. NW RED ALE Recipe in just 3h 30m. Notable malt sweetness and hop bitterness, medium body.

Buoy Beer Co. Nw Red Ale Recipe

Descriptors

Tasting Notes

Food Pairings

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