New Glarus Belgian Red Ale CLONE



Tastes of cherries in abundance, beautiful deep red gold colour with white cap and lacing. An over riding sweetness throughout that compliments the tartness of the fruit. Texture is medium-full with enough carbonation to give a sprightly lift to things.

2 kg Light malt extract
1 kg Wheat malt extract
170 g Crystal 40L malt
15 g Belgian roast barley
4 L Tart Cherry juice (Preservative free)
30 g Hallertau hops (60 min)
Irish Moss/Whirlfloc
7 g Boiled, toasted oak chips (optional)
Wyeast 3463, 3944 or 1056. Safale WB-06 or US-05. MJ M21 or M44

1. A day before, place 10‐15 litres of water in closed containers in a fridge and chill.
2. Steep the grains for 20‐30 mins with 1 litre of hot tap water (not boiling).
3. Strain liquid into a large saucepan. Rinse grain with another 1 Litre of hot tap water into the saucepan and discard grain.
4. Add another 4 litres of water and 1kg liquid wheat malt to the saucepan and bring to the boil whilst stirring.
5. Add the 30g Hallertau hops and boil for 60 minutes.
6. Turn off the heat, add the rest of the malts and stir to dissolve.
7. Place the saucepan in a sink of cool water for 10‐15 minutes.
9. Pour the contents of the saucepan into the fermenter and top up to 19L litres with chilled and tap water to reach a starting temperature of 18‐20°C. Stir vigorously to aerate.
10. Add yeast and ferment as close as possible to 18°C.
11. When terminal gravity has been reached, rack 15 L finished beer onto 4 L cherry juice. Allow secondary fermentation to commence at 20° C for one week or until finished.
12. Chill to 0-2° C and lager for four to six weeks.
13. Add oak chips during the last week, if using, but monitor the beer closely, you don’t want too much oak flavor to come through.
14. Bottle in heavy Champagne-style 750 mL bottles with 0.75 cup corn sugar per 19 L batch, or keg with moderate to high carbonation.

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