Release & Recipe: Crimson Seas

Jacked Up Brewery's second summer pro-am beer involves Barley Engineer of note

You may be asking yourself, didn’t I already see a Homebrew Summer beer-release and recipe from Jacked Up Brewery just a few weeks ago? Don’t worry. You’re not losing it. We did publish the details and recipe for a pro-am beer from them, but the team there is such a fan of homebrewers that, this year, they’re brewing up three pro-am creations. This one for Crimson Seas, a cocoa- and sea-salt-infused imperial red ale devised by longtime, award-winning local homebrewer Ryan Reschan will be tapped at the Escondido brewery’s tasting room this week. Take a look at the recipe then make plans to head to North County for a pint of this flavorful, malt-forward beer.

New pro-am beers will debut on a weekly basis throughout the summer, so be sure to check back with San Diego Beer News on a regular basis (or subscribe to our free weekly email newsletter and we’ll send all the recipes and release information straight to your inbox). Cheers and happy homebrewing!

Ryan Reschan


How long have you been homebrewing and what was the inspiration behind this recipe?

I started in 2008 and I’ve been a member of the Society of Barley Engineers (SBE) since 2011. I’ve even been on the SBE Board for the past five years. I’ve also been a member of local club QUAFF since 2013. As for the beer, one of my favorites from Big Island Brewhaus is called Red Sea of Cocoa. It was the inspiration for this recipe. The first batch of it I brewed also contained Hawaiian chili peppers, but it turned out way too hot, so I took them out and kept it more approachable.

How was the brew day?

With multiple brewhouses at Jacked Up, it’s busy and something is always going on so thankfully there wasn’t a lot of time spent waiting around. We actually got a bit of rain outside, which caused some scrambling to get a pallet of malt back inside.

Why did you decide to submit this recipe for Homebrew Summer?

You don’t see a lot of red or amber beers these days, and if you do they are usually your basic Irish red ales. I’s a style that can really work with adjuncts and is under-utilized for more culinary approaches to beer.

Michael Poulson

Owner & Head Brewer, Jacked Up Brewery

What led you to select this particular recipe?

This beer looked like it had a great profile for a red beer. We like to try to challenge ourselves, and we thought this would be an interesting beer to make.

What was it like on the collaboration brew day?

We had a great time with Ryan. Getting to know him and learning about a fellow homebrewer is always great. Homebrewers are good at creating new and fun recipes, and this one turned out to be easy to scale and adjust to our bigger system.

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