From : skarr@u.washington.edu (Steve Karr)
- 6 lbs. light liquid malt extract
- 1 lb. light dry malt
- 1 lb. 60 deg.L crystal
- 2 oz. Willamette hops
- 2 oz. Tettnanger hops
- Ale yeast
- Procedure:
- Steep grains in water 15-20 minutes at about 120-180 degrees.
- Remove and add malt extracts.
- Bring to boil.
- Add 1 oz. of Willamette hops and 1 oz. of Tettnanger hops and boil for 60 minutes.
- After initial boiling, add remain 1 oz. of Willamette hops and boil for 20 minutes.
- Add last 1 oz. of Tettnanger hops for an additional 2 minutes.
- Cool wort to less than or equal to 80 degrees. Add yeast.
- Fermentation - 5-6 days primary. 2-3 weeks secondary.
- Comments:
- I have tried a few other variations of Redhook and this is, by far, the closest to it.
I recently took a tour of the Redhook breweries, here in Seattle, and after talking with people behind the scenes,\
this rivals Redhook more than anything else.
- Rates: ****
