Red BomberBeer type
craftBeer type Beer description It won’t take an Ace to make this delicious red ale, but it’ll be much easier to down than that other famous red bomber. An assertive blend of floral, herbal, spicy and tropical fruits will take your senses soaring before diving into sweet malty, resiny, fruity flavours. At 7.5% percent it might leave you barrel-rolling, but that’s all the more reason to share it with a wing-man. And don’t worry about the the pre-flight check. the only call you’ll be making over the radio will be ‘bravo.’ Flavour profile
- Approx. Alcohol Level:
- 7.5% ABV
- Naturally Carbonated:
Step 1 : Mix
Clean and sanitise all equipment that will come in contact with the brew.
Place the Carared Grain in a plastic zip-lock sandwich bag and crack it using a rolling pin.
Stir into 1 litre of hot water (not boiling) and let steep for about 1hr.
Strain into a pot and bring to the boil.
Add 25g of Bravo Hop Pellets, boil for 15mins, then remove from the heat.
Set the pot in a cold/ice water bath to cool then strain into the Fermenting Vessel (FV).
Add the contents of the Bewitched Amber Ale and 2 x Pale Unhopped Malt Extract to the FV.
Fill the FV with cold water to the 8.5 litre mark.
Sprinkle the US-05 yeast and fit the lid.
Step 2 : Brew
Place the FV in a location out of direct sunlight and try to ferment between 18C-20C.
Fermentation should take 10 to 14 days.
At around day 7 add the second 25g pack of Bravo Hop Pellets (we recommend wrapping them in a mesh cleaning cloth, pulled straight from the wrapper).
On day 10 check the specific gravity (SG).
Check the SG again the following day and so on.
Step 3 : Bottle
The brew is ready once the SG has stabilised over a couple of days, expect about 1008 to 1012.
Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps (only one drop per bottle may be preferred).
Store the bottles upright in a location out of direct sunlight at or above 18C.
Step 4 : Enjoy
After at least two weeks, check for sufficient carbonation by squeezing the bottles.
Bottles kept unrefrigerated should improve with age.
When ready to drink, chill the bottles upright.
The chilled beer may be poured into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 7.5% ABV.