Devil's breath
From Southyeasters
Devil's Breath Red Ale
A Red ale in the Belgian style
1kg Belgian Biscuit Malt(*)
0.5 kg Crystal Malt
1 kg German Munich Malt
7 kg SAB Pale Malt
750 g Treacle Sugar
Hops:
20 g SAB T90 Blend 120 mins
10 g Hersbrucher 15 mins
Yeast:
Safale S-04 Ale Yeast
Singe step mash for 1 hour at 65C.
Boil for 120 mins
30 l wort - SG of 1054
The beer stays in the fermenter for 2 weeks.
Bottled with extra priming sugar (FG before sugar was added 1017) - see John Palmer's How to Brew for priming.
(*) SAB Pale Malt baked at 140 C for 1.5 hours
