Red Ale (Original)
Mesa Falls Fire Red Ale II
A malt-forward, noticeably toasty red ale with restrained Fuggle hops
Ghost River Original Recipe · Brewed · 2-gallon all-grain batch
Original targets: 5% ABV · 15 IBU (unverified against batch measurements). Brewer’s confirmed observation: The finished ale tasted rather toasty.
Original targets: 5% ABV · 15 IBU (unverified). Brewer confirmed a notably toasty finish.
About This Beer
Mesa Falls Fire Red Ale II puts malt ahead of bitterness. Maris Otter and Munich form a substantial grain base; Crystal 40L adds caramel complexity, and a small roasted-barley addition deepens color and introduces toasted or roasted notes. Fuggle hops support rather than dominate the malt.
Recipe at a Glance
| Specification | Original recipe |
|---|---|
| Batch size | 2 U.S. gallons |
| Method | All-grain; optional dry malt extract boost |
| Target ABV | 5% (unverified) |
| Target IBU | 15 (unverified) |
| Yeast | Fermentis SafAle S-04 |
| Fermentation | 65–68°F (18–20°C) |
| Boil time | 60 minutes |
| Carbonation | 2.0–2.4 volumes CO₂ |
Ingredients
| Ingredient | Amount | Purpose |
|---|---|---|
| Maris Otter pale malt | 2.0 lb | Bready malt foundation |
| Munich malt | 1.0 lb | Toasty malt richness |
| Crystal/Caramel 40L | 0.25 lb (4 oz) | Caramel, color and body |
| Roasted barley | 0.15 lb (2.4 oz) | Darker color, dry roast |
| Light dry malt extract (optional) | 0.25 lb (4 oz) | Extra gravity |
| Fuggle hops | 0.15 oz | 60-minute addition |
| Fuggle hops | 0.10 oz | 10-minute addition |
| SafAle S-04 | Appropriate pitch | English ale fermentation |
| Water | Enough for mash, sparge and 2 gallons finished | Brewing liquor |
| Priming sugar | Calculate for desired CO₂ | Bottle conditioning |
Optional-extract note: The DME changes expected gravity and ABV. Keep a record of whether you use it; the published target cannot apply identically to both versions.
Brewing Instructions
- 1
Prepare the mash. The original recipe specifies approximately 1 gallon of mash water for its 3.4 lb grain bill, held around 150–155°F (65–68°C), with 152°F as the nominal mash temperature. Adjust strike-water temperature as needed for the actual grain temperature and system.
- 2
Mash. Hold the crushed grains around 152°F for 30 minutes as the original recipe directs. For repeatability, consider checking conversion or extending the mash as appropriate for your system; this is a true all-grain mash, not a specialty-grain steep.
- 3
Drain and sparge. Remove the grain bag or drain the mash tun. Sparge with additional brewing water as needed for your chosen preboil volume and expected losses. The original document doesn’t specify sparge water or kettle volume—record your actual setup.
- 4
Optional gravity boost. If using it, dissolve 0.25 lb light DME off heat before returning the kettle to the boil.
- 5
Boil for 60 minutes. Add 0.15 oz Fuggle at the start; add 0.10 oz Fuggle with 10 minutes remaining.
- 6
Chill and transfer. Cool promptly, transfer to a sanitized fermenter and bring the finished wort volume to 2 gallons with suitable water as needed. Measure OG.
- 7
Ferment. Pitch S-04 at an appropriate temperature and maintain roughly 65–68°F, following current yeast guidance. The source suggests two weeks, but verify stable gravity before packaging.
- 8
Bottle or keg. Calculate priming sugar for actual volume, fermentation temperature history and the desired 2.0–2.4 CO₂ volumes. Condition until carbonated; the original estimate was around two weeks.
From My Brew Kettle: A Toasty Red
When I brewed Mesa Falls Fire Red Ale II, the toasty character was quite noticeable.
That’s consistent with the recipe’s heavy emphasis on malt, particularly the Munich and Maris Otter, alongside Crystal 40L and roasted barley. I tend to prefer maltier beers with gentle hop bitterness, and this grain bill certainly leans in that direction.
The roast intensity is a real tasting observation. Other details—precise color, measured gravity, and exact bitterness—haven’t been supplied and aren’t presented as measured facts.
Ways to Adjust the Next Batch
- Less roast: Reduce roasted barley in a separate variation if you prefer a lighter, less roasty red; leave the original recipe unchanged.
- Compare extract boost: Brew with and without the optional DME and measure OG and FG.
- Keep the hops gentle: Fuggle at these small quantities is intended to balance the grain bill rather than compete with it.
- Record the color: Roasted barley can push a red ale toward dark amber or brown; measure SRM rather than relying only on the name.
Explore More at Ghost River Brews
Original ingredients preserved. The brewer confirmed a notably toasty finish; other finished-batch measurements remain unavailable.
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