davids47 Posted May 25, 2019 Share Posted May 25, 2019 Just been looking at some Recipes and saw this, Red Rattler Ale, says its not bitter , has any one made this and what was your impressions of it 1 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted May 26, 2019 Share Posted May 26, 2019 4 hours ago, davids47 said: Just been looking at some Recipes and saw this, Red Rattler Ale, says its not bitter , has any one made this and what was your impressions of it I have never made it, but it looks good. I like these amber coloured brews. Sometimes a bit sweeter tasting. 1 Link to comment Share on other sites More sharing options...
Spudley Posted May 26, 2019 Share Posted May 26, 2019 Yep made this one , with a twist throughly enjoyed it , it’s a good brew Name: Red Rattlers AleType: Red AleStart Date: 12/11/2018Bottle Date: 23/11/2018Status: ReviewedRating: 9 Recipe: INGREDIENTS Red Rattlers Ale 1 x 1.7kg Coopers Australian Pale Ale 1 x 1.5kg Thomas Coopers Amber Malt Extract 1 x 500g Light Dry Malt 1 x 400g Crystal Malt Grain 1 x 25g Willamette Hop Pellets 1 x US 05 Yeast 1 x 250g Coopers Carbonation Drops 1. MIX Place the Crystal Malt Grain in a plastic zip-lock sandwich bag and crack it using a rolling pin. Stir into 2 litres of hot water (not boiling) and let steep for about 1hr. Strain into a good size pot (around 8 litres) then add the Light Dry Malt plus another 2 litres of water and bring to the boil. Add Willamette hops and boil for 10mins, set the pot in a cold/ice water bath to cool then strain into a fermenting vessel (FV). 100 gm corn syrup Add the Australian Pale Ale and the Amber Malt Extract, stir to dissolve then top up with cool water to the 20 litre mark and stir thoroughly. Check the brew temperature and top up to the 23 litre mark with warm or cold water (refrigerated if necessary) to get as close as possible to 22°C. 30 gram williamette dry hopped on day 5 of fermentation Sprinkle the US 05 Yeast Tracked via Brew Tracker 2 Link to comment Share on other sites More sharing options...
Gazzala Posted May 26, 2019 Share Posted May 26, 2019 I like the look of this one. Will probably try this at some point. Have not hot steeped grains before so when it says "hot water (not boiling)" what temp should I be aiming for? Link to comment Share on other sites More sharing options...
Spudley Posted May 26, 2019 Share Posted May 26, 2019 My bible says 65-72 degrees 2 Link to comment Share on other sites More sharing options...
MitchBastard Posted May 27, 2019 Share Posted May 27, 2019 (edited) I’ve done it. It was great and will defs do again. Very close to the trolley ale by Karl Strauss I assume meant to be based off. Only thing I changed was the red malt. I couldn’t get what the recipe started so I used gladfields redback malt. Edited May 27, 2019 by MitchBastard 6 Link to comment Share on other sites More sharing options...
davids47 Posted May 27, 2019 Author Share Posted May 27, 2019 Thanks for replies , i am heading up to launceston this morning will head to Brew shop, get The Goodies 3 Link to comment Share on other sites More sharing options...
davids47 Posted June 6, 2019 Author Share Posted June 6, 2019 Have fermented brew, OG was 1050 and is now sitting at 1012 so just about finished brewing out , only thing it has still got a hell of a head Krausen will wait a week see if it disappears 2 Link to comment Share on other sites More sharing options...
Hairy Posted June 7, 2019 Share Posted June 7, 2019 US-05? That hangs around for ages. Cold crashing helps. Then one day it just disappears. 2 Link to comment Share on other sites More sharing options...
Back2Brewing Posted July 14, 2023 Share Posted July 14, 2023 Hi all. Has anyone done the Red Rattler with 300gms of Caramunich 3 and the version using the optional of the "Brewers Note: For more residual sweetness in the beer increase the Caramunich addition to as much as 500g" ? Any thing else noticed? TIA Link to comment Share on other sites More sharing options...
Back2Brewing Posted July 17, 2023 Share Posted July 17, 2023 Ok, nothing heard, so I made our first Red Rattler Ale today with 300gm of Caramunich III. The only departures from the orig' recipe was adding 250gm of Coopers brewing sugar, and dropping the volume to 21.5 ltrs vs 23 ltrs. All other ingredients and process/timings were as per recipe. Notes: The fresh Willamette hops have an amazing aroma and I think would be a great dry hop as well for an Australian Pale Ale. (Heraceous spiciness, floral, fruity) The aroma in the house when steeping then Caramunich III was incredible. Initial smell and taste: Very Malty, a bit sweet (to be expected), light Caramel and toffee flavours. Reasonably bitter to start with and then faded very quickly. I think it's delicious. Maybe some fresh baked biscuit aroma as well. Looks: The steeped grain result was red, (see pic) but not really red after mixed with all the other ingredients. More like an amber with a hint of brown. We'll see how it comes out after fermentation. OG was 1.062. 5 Link to comment Share on other sites More sharing options...
RDT2 Posted July 17, 2023 Share Posted July 17, 2023 1 hour ago, Back2Brewing said: Ok, nothing heard, so I made our first Red Rattler Ale today with 300gm of Caramunich III. The only departures from the orig' recipe was adding 250gm of Coopers brewing sugar, and dropping the volume to 21.5 ltrs vs 23 ltrs. All other ingredients and process/timings were as per recipe. Notes: The fresh Willamette hops have an amazing aroma and I think would be a great dry hop as well for an Australian Pale Ale. (Heraceous spiciness, floral, fruity) The aroma in the house when steeping then Caramunich III was incredible. Initial smell and taste: Very Malty, a bit sweet (to be expected), light Caramel and toffee flavours. Reasonably bitter to start with and then faded very quickly. I think it's delicious. Maybe some fresh baked biscuit aroma as well. Looks: The steeped grain result was red, (see pic) but not really red after mixed with all the other ingredients. More like an amber with a hint of brown. We'll see how it comes out after fermentation. OG was 1.062. Nice mate love red ales I have a red ipa on tap at the moment bloody beautiful! Hope it works out! 1 Link to comment Share on other sites More sharing options...
Back2Brewing Posted July 22, 2023 Share Posted July 22, 2023 So here is the “Red Rattler Ale” straight out of the fermenter, literally 1/2 hour off brewing for 5 days. Started at 1.062 and now down to 1.016, so it probably has a few point to go. I was manic when I found this recipe as I’ve spent a lot of time in San Diego and SOCAL and have drunk the KS Red Trolley Ale a lot. Love it. https://www.karlstrauss.com/beer/red-trolley-ale/ Well this clone recipe by Coopers does not disappoint. It is an awesome beer if you like this style. Just damn delicious. I can’t wait to let it brew out a few more days, bottle it for a few weeks, and get stuck into it. 4 Link to comment Share on other sites More sharing options...
Back2Brewing Posted August 1, 2023 Share Posted August 1, 2023 That's a pretty colour 7 Link to comment Share on other sites More sharing options...
Kegory Posted August 1, 2023 Share Posted August 1, 2023 27 minutes ago, Back2Brewing said: That's a pretty colour Lovely 1 Link to comment Share on other sites More sharing options...
Back2Brewing Posted August 26, 2023 Share Posted August 26, 2023 Made another Red Rattler mod' recipe today. The last one was/is delicious. I made the previous version to 21.5 ltrs, but I really think it can carry to 23. Mod's from the Coopers Recipe: - 400gm of Caramunich III malt vs 300gm (Although they say you could go to 500gm. FYI the German Caramunich III contributes “dark amber to copper hues, and adds a rich malt accent with notes of biscuit and an intense caramel aroma.”) - Add 100gm of Gladfields Redback malt. FYI the Kiwi Redback “adds malty, dried fruit and toasted malt flavours with red hues”. - Add 250gm of Coopers brewing sugar ( 4:1 Dextrose:Maltodextrin) - 30gm vs 25gm of Willamette hops for the 10 min boil FV was filled to 23ltrs. OG was 1061. It smells amazing 3 Link to comment Share on other sites More sharing options...
Back2Brewing Posted October 22, 2023 Share Posted October 22, 2023 Well the last Red Rattler (Red Trolley clone) was interesting and not as expected. A real brown colour added to what was the original recipe red colour. Also, at least early on, a noticeable dried fruit flavour. I put it down to the Redback malt I tried as an experiment. The German Caramunich III contributes “dark amber to copper hues, and adds a rich malt accent with notes of biscuit and an intense caramel aroma.” The Kiwi Redback “adds malty, dried fruit and toasted malt flavours with red hues”. The small amount of Redback made a bigger difference than expected and the red hues were more brown red. I beat myself up about this, as I loved the original so much, but from the advertising, I thought it would add to the red colour of the Caramunich 3. It did not. I was expecting more caramel/sweet but it was definitely a stronger hop flavour (only an extra 5gm added) and surprisingly less caramel than before. A slight flavour hint of the dried fruit from the Redback malt seemed to be a bit out of place. Not sure how I feel about it. It was nice but did not surprise me and knock my socks off like it did last time. As it has developed in the bottle, the dried fruit and extra hops have died down a bit, but the colour is still "off". Don't get me wrong, it's a very nice beer as it is and the neighbours love it, but it's not what it is supposed to be. Back to near orig' recipe next time. @MitchBastard if you get a chance to try this again, try the Caramunich 3 instead of the Redback. It's a different beer, and better matches the orig' Red Trolley. 3 Link to comment Share on other sites More sharing options...
Back2Brewing Posted October 22, 2023 Share Posted October 22, 2023 (edited) Red Rattler 3 (Red Trolley clone) 22 Oct 23. Day 1. INGREDIENTS 1 x 1.7kg Coopers Australian Pale Ale 1 x 1.5kg Thomas Coopers Amber Malt Extract (1.2kg amber malt) 1 x 500g Light Dry Malt (Total 1.7kg extra malt over extract contents) 1 x 500g Caramunich III Malt 1 x 26g Willamette Hops 1 x 5mg of yeast nutrient 1 x 11g Lallemand BRY-97 Dry Yeast 1 x 250g Coopers Carbonation Drops Made to 23 ltrs. Mixed vigorously and adjusted temperature when filling to 22 deg C. OG was 1.055 @1405 I pitched BRY-97 yeast after 20 min OEM hydration process in the top of FV. Wrapped the FV and set thermostat for 22 Deg C. The yeast started dropping the SG from +8 hours, and was starting to work hard at +12 hours. Looking fwd to tasting what difference the extra 200g of Caramunich 3 makes over the 300g version. Edited October 22, 2023 by Back2Brewing add pics 6 Link to comment Share on other sites More sharing options...
Back2Brewing Posted December 2, 2023 Share Posted December 2, 2023 My Red Rattler (V3) “Red Trolley” clone. 5 weeks in bottles. Amazing flavour and mouthfeel, great carbonation. Not changing a thing with this version of the recipe. Just delicious 10 Link to comment Share on other sites More sharing options...
Pale Man Posted December 3, 2023 Share Posted December 3, 2023 17 hours ago, Back2Brewing said: My Red Rattler (V3) “Red Trolley” clone. 5 weeks in bottles. Amazing flavour and mouthfeel, great carbonation. Not changing a thing with this version of the recipe. Just delicious Very nice. I'm keen on making an all grain Red Ale using only english hops. 2 Link to comment Share on other sites More sharing options...
Aussiekraut Posted December 3, 2023 Share Posted December 3, 2023 17 hours ago, Pale Man said: Very nice. I'm keen on making an all grain Red Ale using only english hops. I have a simple Irish Red recipe that might fit the bill. Pale, Vienna, Crystal and roasted barley malts, Fuggle and EKG hops and trusty old Notty to ferment. I always quite liked this one. 3 Link to comment Share on other sites More sharing options...
Pale Man Posted December 4, 2023 Share Posted December 4, 2023 5 hours ago, Aussiekraut said: I have a simple Irish Red recipe that might fit the bill. Pale, Vienna, Crystal and roasted barley malts, Fuggle and EKG hops and trusty old Notty to ferment. I always quite liked this one. I'd love the recipe if you don't mind AK 1 Link to comment Share on other sites More sharing options...
ozdevil Posted December 4, 2023 Share Posted December 4, 2023 I am in plan mode for this brew not an easy brew with some mash steps but i love my red ales specialy the irish reds 4 Link to comment Share on other sites More sharing options...
Aussiekraut Posted December 4, 2023 Share Posted December 4, 2023 2 hours ago, Pale Man said: I'd love the recipe if you don't mind AK The recipe is for a 26l batch. Recipe: Irish Red Style: Irish Red Ale TYPE: All Grain Batch size: 26l 21 IBU, 4.6% ABV Ingredients: ------------ 3.50 kg Pale Malt, Maris Otter (5.9 EBC) 1.30 kg Vienna Malt (6.9 EBC) 0.20 kg Caramel/Crystal Malt -120L (236.4 EBC) 0.10 kg Roasted Barley (591.0 EBC) 40.00 g Fuggles [5.00 %] - Boil 40.0 min 20.00 g East Kent Goldings (EKG) [5.00 %] - Boil 10.0 1.0 pkg Nottingham Yeast (Lallemand #-) [23.66 ml] Mash temp: 67C 60 minutes Mash Out: 78C 10 minutes Boil: 60min 2 2 Link to comment Share on other sites More sharing options...
Pale Man Posted December 4, 2023 Share Posted December 4, 2023 1 hour ago, ozdevil said: I am in plan mode for this brew not an easy brew with some mash steps but i love my red ales specialy the irish reds 3 minutes ago, Aussiekraut said: The recipe is for a 26l batch. Recipe: Irish Red Style: Irish Red Ale TYPE: All Grain Batch size: 26l 21 IBU, 4.6% ABV Ingredients: ------------ 3.50 kg Pale Malt, Maris Otter (5.9 EBC) 1.30 kg Vienna Malt (6.9 EBC) 0.20 kg Caramel/Crystal Malt -120L (236.4 EBC) 0.10 kg Roasted Barley (591.0 EBC) 40.00 g Fuggles [5.00 %] - Boil 40.0 min 20.00 g East Kent Goldings (EKG) [5.00 %] - Boil 10.0 1.0 pkg Nottingham Yeast (Lallemand #-) [23.66 ml] Mash temp: 67C 60 minutes Mash Out: 78C 10 minutes Boil: 60min Thanks lads for them, much appreciated. 2 Link to comment Share on other sites More sharing options...
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