#4  Irish Red Ale
6.6 lb Cooper's Light Unhopped Liquid Malt Extract
2 oz Briess Roasted Barley (~50L)
1/2 lb Crystal Malt 20L
1 tsp Irish Moss (15 min)
1 oz Centennial Hops (10.1% AA) (20 min)
1/2 oz Cascade Hops (6% AA) (1 min)
White Labs Irish Ale Yeast
- Crush grains.  Steep crushed grains in cold water 10 minutes.  Heat water.
- Chill wort, topping to 5 gallons, then pitch yeast.
- Brewed 21 February 2005.  SG: 1.062
- Racked to secondary 28 February 2005.
- Kegged w/ 2/3 cup corn sugar, 27 May 2005.
- Tapped 13 June 2005.
- Very drinkable; lovely color, needs more CO2.  (13 June 2005)
Notes:
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- When water reaches boil, remove grain and "sparge" with 1 gallon hot water.
- Add extracts and stir to mix.
- Return wort to heat.  Boil 40 minutes, hopping as indicated.