Dare Mighty Things Red Ale 5 Gallon
This bold, Westcoast red ale, was inspired by the incredible achievement of NASA’s Perseverance Mars Rover mission. We watched and waited with wonder, as it blazed through space at a blistering 12,000 mph toward that mysterious, red planet. Slowing with a powerful grace, to just below 1,000 mph before it deployed the over 70ft foot parachute to reveal a secret binary code message, just before drifting down for 7 minutes and touching the Martian surface. The message in the code contained the simple, yet profound phrase “Dare mighty things”; the slogan championed by the Perseverance Rover team. This momentous accomplishment filled us with the pride and inspiration, that fueled the creation of this recipe. As the rover navigates and collects evidence of microbes in a now dry Martian lakebed, we lift our glasses full of this cascade hopped, ruby beauty and declare; “Touchdown confirmed!”.
WHAT YOU GET
1 Can of Coopers Canadian Blonde HME
1 Can of Coopers Amber Malt
2 Packets of Honey Malt
2 Packets of Crystal 60 Malt
4 Packets of Cascade Hops
1 Packet of US-05 Ale Yeast
4 Muslin Hop Sacks
2 Packets of No-Rinse Cleanser
FOR FANS OF
Refuge Westcoast Red
Original Gravity: 1.054
Final Gravity: 1.010
SRM: (Color): 11
IBU: (Bitterness): 30
STEP 1: SANITIZING
Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:
1. Fill clean fermenter with 8 liters (2 Gallons) of warm water, then add 1 pack of No-Rinse Cleanser and stir until dissolved.
2. Use your measuring cup to scoop the liquid up and run it down the side of the Coopers Fermenter. Do this around the entire fermenter a few times. Then add your krousen kollar and repeat. Then take some of the solution and pour it into the lid and allow it to sit for 2 minutes. (If you have a different fermenter sanitizing may be different.)
3. To clean the spigot, open it fully and allow the liquid to flow for 5 seconds, and then close.
4. Pour some of the solution from the fermenter into a large bowl. You need enough to fully cover your brewing utensils. Place your spoon/whisk, can opener, and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in the cleaning solution prior to use. Any remaining solution in your fermenter can be discarded.
5. After all, surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to the top of the fermenter, proceed immediately to brewing.
STEP 2: BREWING
Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.
1. Remove the yeast packet from under the lid of the can of Brewing Extract, then place the unopened cans in hot tap water.
2. Add all 4 packets of grains between 2 of the muslin sacks and tie them closed so that the grain can flow freely within the sacks. Set aside.
3. Add 8 cups of water to a 1 gallon or larger boil pot. Begin heating the water to a range of 155-160 degrees F and hold, at this range. Next, add the grain sacks into the water, and maintain the 155-160 temp for 30 minutes.
4. While you wait, add 2 of the packets of cascade hops to the 3rd hopsack and tie it closed so that the hops have room to expand and flow freely within the sack. Set aside.
5. After the 30-minute steep has completed, turn off the heat and remove the grain sacks from the pot and place it into a colander to drain, allowing the runoff to flow back into the pot, and rinse the grains with 2 cups of hot water (around 160 degrees), letting the excess runoff flow back into your pot. DO NOT squeeze the grain sacks. Once drained, discard the grain sacks.
6. Next, add the can of liquid Amber malt, stir, and then bring the mixture to a low, rolling boil.
7. Once boiling, add in the sack of hops you have prepared earlier, containing the packets of cascade hops, and allow it to boil, gently stirring occasionally for 5 minutes.
8. After the 5-minute hop boil, remove the pot from the heat.
9. Open the Canadian Blonde HME can and add it to the pot and stir with a sanitized spoon until combined.
10. Fill your fermenter with enough cold water to cover the spigot hole. Approximately 1-2 gallons of water.
11. Pour the wort including the hop sack, into your fermenter, and then bring the volume of the fermenter to 5 gallons or 19-liters by adding more cold water.
12. Stir your wort mixture vigorously with your sanitized spoon or whisk.
13. Sprinkle the US-05 Dry brewing yeast packet into the fermenter, and place on the lid. Do not stir.
Put your fermenter in a location with a consistent temperature between 68° and 78° F, and out of direct sunlight. Ferment for 14 days.
STEP 3: Dry-Hopping
Dry hopping is the process of adding hops to a beer which will impart more hop flavor and aroma to your beer.
1. On day 7 of your 14-day fermentation, sanitize the 4th hopsack by boiling it in water for 30 seconds or by washing it in a no-rinse cleanser. Add the remaining packets of Cascade hops to the clean sack and tie it so that the hops can flow freely within the sack. Quickly open the lid of your fermenter and add in the prepared cascade hopsack. Allow fermenting for 7 more days (14 total).
STEP 4: BOTTLING & CARBONATING
After 14 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (14 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.
1. When your beer is ready to bottle, fill 3 1-gallon containers with warm water, then split the remaining pack of the No-Rinse Cleanser between them and mix until dissolved. Once dissolved, it is ready to use.
2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solutions into a large bowl. Use this solution to clean any other equipment you may be using for bottling. Do not rinse.
3. Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide.
4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.
5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.
6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation.
TIP FROM OUR BREWMASTERS
After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it.
This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer