crisp and smooth red ale with a savoury, caramel finish

ALEXANDER KEITH'S - KEITH'S 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

Brewed for our friends at Weary Traveler Freehouse. This dark lager is brewed with Pilsner and De-Bittered Roasted Malts for a jet black appearance and ample roast character without coming off bitter or astringent.

Mill/crush the Pilsner, de-bittered roasted barley, caramel/Munich and flaked barley to a medium-coarse crush. Prepare about 17–20 L of strike water per kg of grain (rough guideline for 23 L batch, adjust for system losses) and heat to reach a mash-in temperature.

Grain crush & water

Mash grains at 64°C (147°F) for 60 minutes. This single infusion mash emphasizes a clean fermentable profile with some dextrins for body. Stir thoroughly to ensure no dry pockets; hold temperature within +/- 1°C.

Mash-in

Raise mash temperature to 75°C (167°F) for 10 minutes to stop enzymatic activity (mash-out).

Mash-out

Sparge with 75–80°C (167–176°F) water to collect enough wort to end up with ~23 L pre-boil volume depending on your system. Aim for roughly 24–26 L pre-boil so that after 60 minute boil and losses you finish ~20–21 L into fermenter.

Sparge

Bring wort to a vigorous boil and hold for 60 minutes. Watch for boil-overs early; run a lid slightly ajar or keep a foil shield ready.

Boil

Add 25 g Hallertau or Saaz at the start of the 60-minute boil. This provides low, clean bitterness to balance the roast without dominating. Target IBU: ~18–22.

Bittering hop addition

With 5 minutes left in the boil add 15 g Hallertau or Saaz for subtle hop aroma and to help dry and brighten the wort slightly.

Late hop addition

After flameout, whirlpool for 10–15 minutes to help break and settle hot break. Leave hops in the whirlpool if desired for gentle late hop character, then chill quickly.

Whirlpool (optional)

Chill wort rapidly to 10–12°C (50–54°F) using an immersion or plate chiller. Aim to minimize oxygen pickup after cooling; aerate only briefly before pitching yeast.

Chill wort

Transfer chilled wort to sanitized fermenter, top up to target volume if needed, and aerate to about 8–10 ppm dissolved O2 (or vigorous shaking). Pitch a healthy lager pitch of yeast (make a starter if using liquid strains) at 10–12°C (50–54°F).

Pitch yeast

Hold fermentation at 10–12°C until activity slows (typically 7–10 days). Gravity should drop steadily; maintain stable temperature to avoid off-flavors.

Primary fermentation

Once active fermentation is near complete (final gravity within ~0.010 of expected or after about 7–10 days), raise temperature to 16–18°C (61–64°F) for 48 hours to help clean up any diacetyl and finish attenuation.

Diacetyl rest & temperature ramp

After diacetyl rest, drop temperature slowly to 1–3°C (34–37°F) over 3–5 days and lager for 3–6 weeks. This cold conditioning clarifies the beer and smooths roast character so it is clean, not astringent.

Lagering

Target carbonation 2.2–2.6 volumes CO2 — typical for a dark lager. For bottling use 110 g dextrose for ~20–21 L to achieve ~2.4 vols (adjust for your final volume).

Carbonation target

If bottling: dissolve priming sugar in 250 ml boiling water, cool, add to sanitized bottling bucket, rack beer gently on top and bottle. If kegging: carbonate with CO2 to target volumes in the keg at cold temperature.

Bottling/Kegging

Allow bottles to condition at 18–20°C for 1–2 weeks, then lager cold for another 1–2 weeks before tasting. If kegged, force-carbonate or set at serving pressure and allow a few days to equilibrate at cold temperature.

Conditioning after packaging

Use softened/moderately mineralized water. Keep sulfate low to moderate to avoid accentuating roast bitterness — target Ca 50–100 ppm and sulfate 50–100 ppm, chloride 50–100 ppm. Use small additions of CaCl2 for malt roundness and minimal gypsum if desired. Remove chlorine/chloramine with campden tablet prior to brewing.

Water profile notes

Pilsner (2-row pale base) malt, crushed

De-bittered roasted barley (or de-husked roasted malt)

Caramel / Munich (light) malt

Flaked barley (optional, for body and head retention)

Hallertau (4–5% AA) or Saaz

Hallertau (4–5% AA) or Saaz (aroma/late addition)

Clean lager yeast (Wyeast 2124 Bohemian Lager / White Labs WLP830 / Saflager W-34/70)

Water profile: soft to moderate carbonate (adjust with CaCl2 / gypsum as needed)

Lager yeast nutrient (optional)

Corn sugar (dextrose) for bottling / priming

Campden tablet (optional, to remove chlorine/chloramine)

Midnight Traveler

ALASKA LINGS

HAND – MADE MEDITERRANEAN

Draff SABOR

Working The Mexico

REGIO

Including burgers, brats, potato salad, and more.

Above Ground Pool Party

Make Midnight Traveler Recipe in just 168h . Brewed for our friends at Weary Traveler Freehouse. This dark lager is brewed with Pilsner and De-Bittered Roasted Malts for a jet black appearance and ample roast character without coming off bitter or astringent.

Midnight Traveler Recipe

Descriptors

Tasting Notes

Food Pairings

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