Easy Red

by Connor Creighton May 01, 2017 6 min read

Easy Red

Beer of the Month Program

May – Easy Red – $26 (Normally $32)

One of the best parts about making beer (aside from drinking it) is the social aspect. Brewers love to swap recipes, discuss what well or horribly wrong in their brews. We thought it would be a fun idea to start a beer conversation here. We’re going to make a beer every month here and encourage other brewers to make it as well. In the end, we’re hoping we can share our opinions and experiences with the recipe and crowd-source some improvements. The recipes will be easy to make and we will gladly assist new home brewers in the production of these beers. Going forward, we would love to have recipe ideas from our community. 

At the start of every month we will post the recipe in store, as well as on our website, Facebook, Instagram, and Twitter. We will also have a set price for the recipe that will include a discount of up to 25%!

Easy Red

Easy Drinking Red Ale – 5 Gal (19L) – OG 1.050 – FG 1.015 – ABV 4.6% – IBU 30 – SRM 13

‘Easy Red’ is our very uninspired name for a delicious, easy to enjoy beer. We use a lot of CaraRed malt in this beer which is a very unique grain made by Weyermann that we carry. Easy Red has lots of malty flavours but it is also light enough and low in alcohol that you can enjoy a few worry free. This is the kind of beer you can enjoy after a day of spring cleaning, or getting the cottage opened on the ’24. 

Printer Friendly Version

Ingredients (All available at our shop)

  • Maris Otter x 7lbs
  • Munich Type I x 1lb
  • CaraRed x 2lb
  • Crystal Medium (60L) x 1lb
  • Carafoam x 0.5lb
  • Fuggle (4.0% Alpha Acid) – 1 oz @ 60min
  • Fuggle (4.0% Alpha Acid) – 1 oz @ 30min
  • East Kent Golding (4.8% Alpha Acid) – 1.0 oz @ 15min
  • S-04 (or alternatively, Escarpment Labs Enlgish Ale I or II)
  • Irish Moss (1 tsp for last 15 minutes of boil)
  • Dry Malt Extract (150-170g for priming at bottling)


We’re going to be producing this beer with the Brew-in-a-Bag (BIAB) method. We believe it is an easy, and cost effective way to make great all grain beer. These instructions are also catered to novice brewers. Please feel free to contact us if you have any questions. 

Mashing -> converting the grain into a fermentable liquid.

  • Bring 6 gallons of water in your brew pot to 155°F. This is our strike temperature.
  • Wrap the muslin/nylon bag around the brew pot and slowly pour all the milled grains into the bag. Stir them in while adding to prevent clumps. The addition of grain should drop the temperature down to 150-155°F.
  • We want to mash the grain at 152°F for 60 minutes. It is very important to hold the temperature at 152°F. If the temperature rises above 155°F it could make it significantly harder to ferment later.
    1. Most brew pots will be able to maintain 152°F without adding heat, but if it begins to drop then add a little more heat to get it back up to 152°F
  • After the 60 minutes have passed, bring the temperature of the mashing grain up to 170°F and hold there for 10 minutes. This is our mash out.
  • Time to remove the grain. Lift the bag full of grain out of the brew pot. Let the liquid in the bag dribble into your wort. Once that is done, put the bag inside of a brewing pail. There’s still some sugar on the grain that we’ll want to get into the wort.
    1. Your brew pot will likely have about 5-6 gallons of water left in it, we will need to get it up to 6 gallons for the next stage. If you’re short water then the best thing to do is run water over the grain in the bag and lightly squeeze the bag to get all the liquid out.
    2. *tip* If you touch the mashed grain post mashing you will notice that it is kind of greasy. Well, this grease is actually fermentable sugar still stuck on the grain. After running water through it a few times you should notice it is a lot less greasy, a good sign that you have gotten the majority of the sugar off. We also like to eat a bit of the grain. If it still tastes sweet then we know there is still sugar on it.

Boiling -> Hop addition time

  • Bring 6 gallons of your wort to a rolling boil. Time to add hops. The total boil for this will be 60 minutes.
  • Add the 1oz of Fuggle and start a timer for 60 minutes. All the while keeping the wort at a rolling boil.
    1. Keep an eye on the brew at all times, a boil over could be disastrous!
  • With 30 minutes left in the timer, add 1oz of Fuggle.
  • With 15 minutes left in the timer, add 1oz of East Kent Golding, also add the 1 tsp of Irish moss, and if you are using an immersion wort chiller add that too
  • When your timer goes off, take the pot off of heat.
  • Time to chill the beer, get it down to 72°F as quick as possible.
    1. We love using a wort chiller for this, it can get the beer down to temperature in 20-30 minutes. Otherwise, you can immerse the brew pot in an ice bath, or wait it out. The longer it takes, the greater the risk of infection

Fermentation -> Turning the wort into beer

  • After the boil is done it is time to be extra careful in regards to sanitation. We recommend using a no-rinse sanitizer called Starsan. Mix ¼ tsp of it with water in a 500ml spray bottle. Before we touch any part of the beer we spray it with Starsan.
  • Transfer the cooled wort into your fermenting pail or carboy. Run it though a strainer to catch any hop or grain residue.
    1. It is also a good time to take a hydrometer reading. It should be around 1.050 give or take a few points.
  • Your choice of fermentation vessel is important. During primary fermentation, it will bubble up quite a bit, you want to be sure there is airspace for it to work away. Otherwise the pressure of it will push out the airlock. A 6 gallon carboy or pail would be large enough to ferment a 5 gallon batch.
  • Once the beer is in the fermenter. Open the S-04 yeast and pour it in. Put the bung and airlock in the hole (make sure there is water filled up to the line in the airlock). If using a pail, make sure the lid is sealed tight.
  • Place your fermenter somewhere that is around 18-20°C and let it ferment. Do not disturb it or open it up.
  • After a week has passed, take a hydrometer reading. It should be somewhere between 1.015-1.020.
  • Rack the beer into a 5 or 6 gallon carboy (this is called secondary).
  • Place the beer somewhere cool if possible. We like to chill it around 1°C. A cooler temperature will help clarify the beer. Put the bung and airlock in and wait a week.

Bottling -> We’re getting close to Beer Time now.

  • It’s now been two weeks since we first starting brewing. Rack the now fermented and clarified beer into your bucket.
  • At the same time, mix the 150g of Dry Malt Extract with 300ml of boiling water and adding to the beer. Stir it in VERY gently.
  • Rack the beer into your bottles or growlers. Then, let them sit for 2 weeks at room temperature.
  • Chill and enjoy!

Leave a comment

Also in Beer of the Month

Free Willamette
Free Willamette

by Connor Creighton November 01, 2019 8 min read

November's Beer of the Month is our award winning Free Willamette. It is a classic example of the California Common beer style. Made like a lager, it has rich malty notes balanced by strong hop character, while still being light and crisp like a lager.
Read More
3rd Time Lucky | Beer of the Month October 2019
3rd Time Lucky | Beer of the Month October 2019

by Connor Creighton October 09, 2019 9 min read

This is a beer we have been trying to make a long long time. Our initial efforts were all (delicious) failures. Even though they were double IPAs, we found them way too bitter. Finally, we figured out the solution to the bitterness problem. Once we sorted that out, everything else fell into place. This is a big, bold IPA that has tonnes of fruit forward hop flavour with just the right amount of finishing bitterness.
Read More
Full-Time Saison
Full-Time Saison

by Connor Creighton August 29, 2019 7 min read

July 16, 2019 – A day that will live in infamy. For this day was Devon’s first full-time shift here at KJ. She transitioned from working an easy breezy 4-day work week up to the full-time grind. Nothing will ever be the same here! Things are more organized, the smell of bleach wafts out daily from the production area, and the floors are shinier than ever. However, before she got to work fixing up the shop – she did the most important thing an employee can do here (aside from mopping) - She made a beer. This recipe and beer was 100% designed and brewed by Devon.
Read More