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Old 12-18-2008, 05:21 AM   #1
dangerbrew
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Default Extract - #272 American Red Ale

Recipe Type: Extract
Yeast: Windsor
Yeast Starter: n/a
Additional Yeast or Yeast Starter: n/a
Batch Size (Gallons): 5
Original Gravity: 1.038
Final Gravity: 1.016
IBU: n/a
Boiling Time (Minutes): 55
Color: Golden-Red
Primary Fermentation (# of Days & Temp): 7 days, 70 degrees
Additional Fermentation: 2 weeks, in bottle
Secondary Fermentation (# of Days & Temp): n/a
Tasting Notes: Lightly tangy, full and refreshing, lightly hopped red ale.

Grains:
12 oz. Crushed Crystal
1 oz. Black Patent (Briess)

Extract:
3.3 lbs. Plain Light
2 lbs. Plain Light DRY

Hops:
2 oz. Williamette (one oz. bitter 3.8% AA, one oz. finishing 4.5% AA)

Yeast:
11 g. Windsor

Bring 2 gallons of water to 160 to 165 degrees
Cut heat, add all grains and steep for 20 minutes
Remove grains and boil and then stir in both malts
return to boil and add beginning hops
boil for 55 minutes, stirring every once in a while
Add finishing hops after and boil for five more minutes
remove from heat, strain out hops, add to fermenter and add cold water
cool wort to 70 degrees and pitch yeast.

bottling: stir in 3/4 cup of corn sugar to boiling water and dissolve. add to beer before bottling.

primary fermentation for 1 week
condition in bottles for 2 weeks at 65 degrees

my upstairs neighbor's favorite. the best red ale i've been able to brew. simple and tasty.

slainte!

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THE NOOK BREWERY
On Tap/Kegged:, "Springthyme" Saison (Saison du Buff clone), "The Sh*t that Killed Elvis" PB-Banana-Bacon Ale, "Flying Hop Monster" Imperial Black IPA, "Chubby Unicorn" Blueberry-Vanilla Witbier, "Captain Meowmers" Maris/Mosaic SMaSH, "Snozzberry" Gluten-free Raspberry Wit, "Batch 100" American Barleywine (1.100 OG, 100 IBU)

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