Recipe Type: All Grain
Yeast: WLP004
Yeast Starter: Yes - Used Amber DME
Batch Size (Gallons): 5
Original Gravity: 1.055
Final Gravity: 1.011
IBU: 20
Boiling Time (Minutes): 60
Color: 16 SRM
Primary Fermentation (# of Days & Temp): 3-4 @ 70F
Secondary Fermentation (# of Days & Temp): 14 @ 70F
Tasting Notes: One of the best Irish Red Ales I've ever had...

Grain Bill:
Marris Otter: 9lbs
Crystal (60-75L): .5 lbs
Flaked Barley : .75lbs
Chocolate: .25lbs

Hops:
Was going to use East Kent Goldings, but used Willamette (3.9AA) instead due to hop shortages.
1.3 oz at 60m
.7 oz at 5m

Other Stuff:
Irish Moss at 15m

Mash: 158F for 45m with 12 qts, add 6 qts of 197F at the 45th min to raise temp to 168F. A little non-std, but if you read up on true irish mashing, you'll find in some places the temp is raised before the actual fly-sparging commences.

Bottling: Kept a little of the WLP004 in the vile, started a 2nd starter a couple of days prior to bottling. Don't remember the carbonation I used. But yeast from 2nd starter has been working in all the brews.

Taste: Have brewed this 3 times now. 1st time it went in one night between a bunch of non-HB drinkers. I think it's the hint chocolate malt that comes out in this one.