British Amber-Red Ale

My first attempt at a partial mash/extract recipe. These values may not be entirely correct, but I tried my first glass last week, and it was very good. If you try this recipe, please let me know how it works out for you.

Brewer:	Brian		Email:	bklmt2000@hotmail.com
Beer:	British Amber-Red Ale		Style:	English Brown
Type:	Extract w/grain		Size:	5.0 gallons
Color:	74 HCU (~28 SRM)		Bitterness:	19 IBU
OG:	1.059		FG:	1.008
Alcohol:	6.6% v/v (5.2% w/w)
Water:	Ran all water through a Pur water filter on my kitchen sink.
Grain:	1 lb. American 2-row .5 lb. American crystal 40L .5 lb. Roasted barley
Steep:	Cracked the grains, steeped in 1 gal. water in muslin bag at 152 °F for 90 min. Sparged with 1.25 gal. water @ 170 °F.
Boil:	60 minutes	SG 1.148	2.0 gallons
	3.3 lb. Amber malt extract 3.6 lb. Mr. Beer Nut Brown Ale LME
	No additives.
Hops:	1.0 oz. Fuggles (4.75% AA, 60 min.) 1.0 oz. Styrian Goldings (5.5% AA, 30 min.) 1.0 oz. Cascade (6% AA, 15 min.)
Yeast:	Wyeast British Ale Yeast.
Log:	Fermentation started a little slow, so I added some dry yeast to kick-start things. Primary completed in 5 days, racked to secondary for 1 week,
Carbonation:	1.9 volumes	Corn Sugar: 2.79 oz. for 5 gallons @ 68°F
	Bottled and carbonated in dark closet for 3 weeks, chilled in fridge for 1 week before sampling.
Tasting:	Dark, strong red color, subtle but noticeable caramel notes, low hop bitterness. Next time, I will double the amt. of hops used, keeping the same boiling schedule. (Also, I will put this beer on tap with Tap-A-Draft, since I'm a college kid, with limited space, and bottling is a major pain!)

Recipe posted 05/19/02.