RED'S VALENTINE ALE

Brewer:	G MAN		Email:	brewdog57@hotmail.com
Beer:	RED'S VALENTINE ALE		Style:	American Brown
Type:	Partial mash		Size:	6.25 gallons
Color:	35 HCU (~17 SRM)		Bitterness:	46 IBU
OG:	1.058		FG:	1.015
Alcohol:	5.5% v/v (4.3% w/w)
Water:	ADD GYPSUM TO BOIL FILTERED TAP WATER FOR ALL WATER NEEDS 1 TSP. PHOSPHRIC ACID 10% TO SPARGE WATER
Grain:	3.25 lb. American 2-row 3 oz. Wheat malt 8 oz. American crystal 20L 8 oz. American crystal 60L 1 oz. American chocolate
Mash:	55% efficiency
	USE 5 QTS. WATER FOR MASH.START MASH AT 130 DEG. HOLD 10 MIN. RAISE TO 165 DEG HOLD FOR 45 MIN. SPARG WITH 2 GAL. WATER AT 175 DEG.
Boil:	60 minutes	SG 1.080	4.5 gallons
	6 lb. Amber dry malt extract
	ADD 1 TSP. GYPSUM AT BEGINING OF BOIL ADD IRISH MOSS AT LAST 15 MIN.OF BOIL
Hops:	2 oz. Northern Brewer (8.6% AA, 60 min.) .75 oz. Cascade (6% AA, 20 min.) .75 oz. Cascade (6% AA, 10 min.) .5 oz. Cascade (aroma)
Yeast:	WYEAST # 1056 AMERICAN ALE
Log:	NORMAL ALE FERMENTATION TEMP. AND TIMES. RACK TO SECONDARY AND ADD 1 TSP.GELATIN.
Carbonation:	2.3 volumes	Corn Sugar: 4.62 oz. for 6.1 gallons @ 66°F

Recipe posted 02/14/99.