Grand Ramber Ale

• 14 lb 2-row (Briess)
• 2 lbs Vienna Malt (Avangard)
• 1 lb 60L Caramel Malt (Bairds)
• 10 oz 120L Caramel Malt (Briess)
• 2 oz Northern Brewer Hops (60 min)
• 1 oz Northern Brewer Hops (10 min)
• 3 oz Centennial Hops (10 min)
• White Labs WLP090 Super San Diego Yeast, 2L starter, ~400B cells.
• Mash 152ºF, 60 min
• Ferment 65ºF, 17 days
• Cold crash 37ºF, 2 days
• Carbonate to 2.4 volumes.

I say "Ramber" because it was supposed to be a red ale but it isn't red enough. It's much more copper/amber than red. Oh well.

It's bizarrely tasteless.  We fermented on the low end of the yeast's range to avoid a lot of esters, but maybe we needed a few. It's not terrible, just kind of boring. It'd be a great vehicle for some hops to take center stage, unfortunately not enough hops were added, and maybe some more aggressive hops should've been used.