Seeking a good partial mash Red Ale recipe

Are you kegging or bottling?

 

Not a style I brew, so no recipe here, but I do have advise - I wouldn't add maple and bacon to a recipe I've never brewed before. I would want to master a base recipe and imagine potential additions first. The next go around I would likely split my batch and do a small experiment with additions.

 

I have only brewed this recipe as AG, so dunno the effect of less Red X in there as far as the flavor goes, but as a PM try this

1082: 64IBU

7lb - XL DME
5lb - Red X
1oz - RB

0.5oz Azacca @60min =14IBU
1.5oz Mosaic @20min = 27IBU
1.5oz Azacca @10min = 15IBU
1.5oz Mosaic @5min = 8IBU

WY1332

 

Maple is for pancakes, bacon is for waffles.

6LBS weyerman pils extract (good folks make good extract)
1LB munich malt
2LBs Special B

1 ounce simcoe half in the beggining, half in middle of boil
2 ounces of williamette for final kettle additions
2-3 ounce of fresh yarrow...you are in California, you can find it growing wild or call some plant nurseries, use the leaves and if they have little flour buds, great. Add this during the last 30-40 minutes.

The yarrow you get at homebrew shops is dried and devoid of any good flavor. Yarrow will add a pleasing lemony, astringent bitter spice to the beer. Fresh yarrow makes for great tasting beer. It's also fun to punk people with it...tell them "boy this new batch of hops is really something" hehehe.