Recipe Type: Extract
Yeast: I used Nottingham
Batch Size (Gallons): 5
Original Gravity: 1.052-1.056
Final Gravity: 1.010-1.014
Boiling Time (Minutes): 120
Primary Fermentation (# of Days & Temp): 3 weeks
Tasting Notes: Was not impressed until it aged atleast three months.... I am eager to try it kegged.

*Ohio River Red Ale*


Ingredients:

6.5-pounds amber LME
1-pound 40L Crystal malt
1/8-pound roasted barley
1-ounce Cascade hops (bittering)
½-ounce Cascade hops (flavor)
½-ounce Cascade hops (aroma)
1 packet Danstar Windsor ale yeast (recommended liquid yeast: White Labs WLP004 - Irish Ale)
1 muslin grain bag
1 muslin hops bag

Procedure:
Put one gallon of water into a brew pot, and raise to 165 degrees Fahrenheit. Crush the grain and tie it loosely into the muslin bag. Drop the bag into the water and let steep at 155-165 degrees Fahrenheit for 45 minutes. Remove the grain bag and raise the temperature until the wort begins to boil. Add the malt extracts and 1 ounce of hops (wrapped loosely in a muslin bag), and bring back to a boil for one hour. When you have 15 minutes remaining, add ½ ounce of hops. Add the final ½ ounce of hops with 2 minutes remaining. Remove the pot from the burner, and remove the bag with the hops.

Add three gallons chilled water to a clean and sterile fermenter. Strain the wort into the pot, add the ale yeast, and seal with an airlock. Leave in a cool, dark place (65-75 degrees Fahrenheit).

The wort should ferment for 10-20 days. Bottle after the bubbling stops.

ABV: 5.5%

This is my first recipe post... hope everyone enjoys it and please let me know what you think if you decide to make it!


Cheers!