Lamington Red Ale

Brewer:	Highwire		Email:	-
Beer:	Lamington Red Ale		Style:	American Amber Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	19 HCU (~11 SRM)		Bitterness:	27 IBU
OG:	1.053		FG:	1.008
Alcohol:	5.8% v/v (4.6% w/w)
Water:	Boil with 2.5 gals of tap water. Top off wort to 5 gals with bottled spring water.
Grain:	8 oz. American Munich 8 oz. American crystal 60L
Steep:	Steep crushed grains in warming water until temp reaches 175F. Should be around 20 - 30 min.
Boil:	60 minutes	SG 1.107	2.5 gallons
	3 lb. 3 oz. Light malt extract 2 lb. Light dry malt extract 1 lb. Amber dry malt extract
	Add Irish Moss 30 min into boil.
Hops:	1 oz. Perle (8% AA, 60 min.) .5 oz. Cascade (6% AA, 30 min.) .5 oz. Cascade (6% AA, 15 min.)
Yeast:	I used Safale US-05.
Log:	I plan on brewing this in the next few weeks. My anticipated schedule is as follows: Primary fermentation at about 70F - 75F for 7 days in ferm bucket. Vigorous fermentation complete after about 4 days. Rack to glass carboy for secondary. Keep in secondary for 14 days at 65F. Rack to bottleing bucket. Prime with corn sugar (120 grams). Bottle. Keep bottles at room temp (70F)for two weeks. Back to cellar (65F) for another week. Refidgerate for a few days and ready to drink!
Carbonation:	2.4 volumes	Corn Sugar: 4.01 oz. for 5 gallons @ 65°F
Tasting:	I'll let you know when it is done.

Recipe posted 02/03/10.