Recipes for the two red ales brewed in “Chop & Brew – Episode 01: Two Reds are Better Than One,” starting with The Return of O’Rojo Spiced Irish Red. Below that is the recipe for Bama Dynasty Crimson Ale. Roll Tide!

THE RETURN OF O’ROJO SPICED IRISH RED
Extract with steeping grains, for 5 gallons
OG – 1.044
FG – 1.014

Steep Specialty Grain in 2.5 gallons water at or near 155F for 20-30 min:
– 0.5 lb Belgian Caramel Pils
– 0.25 lb Briess Special Roast
– 0.125 lb Belgian Biscuit
– 0.125 lb English Chocolate Malt

Drain and remove grain. Bring to boil. Near boiling, lower heat and add 6 lbs Northern Brewer Gold LME, stirring well to dissolve and avoid scorching on bottom of kettle. Bring to a boil.

Hop (pellets) / Spice Additions:
– 1 oz Willamette [5.0% AA] @ 60 min
– 1 oz US Golding [5.0% AA] @ 30 min
– 1 Tbsp crushed/ground coriander seeds & 1/2 tsp ground cloves @ 5 min
– 1 oz German Perle [7.5% AA] @ 5 min
– 1/2 Tbsp crushed/ground coriander seeds @ 3 min

Cool wort to approx 60-62F and pitch Wyeast 1469 West Yorkshire. Ferment at between 62-64F.

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BAMA DYNASTY CRIMSON ALE
Extract with steeping grains, for 5 gallons
OG – 1.070
FG – 1.020

Steep Specialty Grain in 2.5 gallons water at or near 155F for 20-30 min:
– 1.5 oz English Chocolate Malt
– 0.75 oz English Dark Crystal
– 0.75 oz English Black Malt

Drain and remove grain. Bring to boil. Near boiling, lower heat and add 9.15 lbs Northern Brewer Gold LME, stirring well to dissolve and avoid scorching on bottom of kettle. Bring to a boil.

Hop (pellets):
– 2 oz Centennial Type [9.5% AA] @ 60 min
– 1 oz Centennial Type @ 30 min
– 1 oz Centennial Type @ 10 min
– 2 oz Centennial [11.5% AA] @ 0 min

Cool wort to approx 58-60F and pitch BRY-97 American West Coast Yeast. Ferment at between 60-62F.

After primary fermentation, rack on top of dry-hops in sanitized secondary fermentor:
– 1 oz Australian Galaxy
– 1 oz Citra
– 1 oz Centennial Type

Let rest for four days. On the fourth day, add another once of each Australian Galaxy, Citra, Centennial. Let rest four more days then cold-crash/rack into bottles or kegs.