RED'S IRISH 42

Brewer:	G MAN		Email:	brewdog57@hotmail.com
Beer:	RED'S IRISH 42		Style:	IRISH RED
Type:	Partial mash		Size:	6.25 gallons
Color:	24 HCU (~13 SRM)		Bitterness:	34 IBU
OG:	1.058		FG:	1.013
Alcohol:	5.8% v/v (4.6% w/w)
Water:	filtered tap water gypsum in mash water
Grain:	5 lb. American 2-row 8 oz. Wheat malt 6 oz. German Munich 1 lb. American crystal 10L 3 oz. Roasted barley
Mash:	80% efficiency
	one step infusion, 9 qts. water w/ 1.5tsp. gypsum, strike @ 162° and hold @ 152° for 75 min., mash out @ 170° for 10 min., sparg with 175° water for a total of 4.5 gallons. 1.040 s.g.
Boil:	60 minutes	SG 1.077	4.75 gallons
	4.25 lb. Gold malt extract (Northwestern)
	add malt as needed,Irish moss @ 15 min. of boil,add hops as required
Hops:	1 oz. Northern Brewer (8.6% AA, 60 min.) .35 oz. Northern Brewer (8.6% AA, 45 min.) 1 oz. Cascade (5.4% AA, 15 min.) .5 oz. Fuggles (4.5% AA, 2 min.)
Yeast:	American ale II #1272 Wyeast use a (16oz.) starter
Log:	Ferment at normal ale temp.(64-68°),transfer to secondary in 8 days.Hold for 10 to 14 days, rack to bottle or keg,age for minum of 3 weeks.(Transfered to secondary 4-4-99 1.014 @ 64°)
Carbonation:	2.5 volumes	Corn Sugar: 5.08 oz. for 6 gallons @ 64°F

Recipe posted 03/27/99.