American Red Ale

My first attempt at a Red/ Amber Ale, from Monkey King w/ changes.
Brewed March 19,2010

Brewer:	Barry Tingleff		Email:	beer_me2@msn.com
Beer:	American Red Ale		Style:	American Amber Ale
Type:	All grain		Size:	12 gallons
Color:	18 HCU (~11 SRM)		Bitterness:	20 IBU
OG:	1.053		FG:	1.014
Alcohol:	5.1% v/v (4.0% w/w)
Water:	All water is RO W/ brewing salts from Brewers Connection
Grain:	20 lb. Cargill American 2-row 2 lb. Belgian Munich 2 lb. American victory 1 lb. American crystal 120L .25 lb. Malanoidin malt
Mash:	70% efficiency
	Mashed in w/ 175°F water to rest at 153°F for 1 hour & test for conversion. Raise temp. to 168°F for mash out. Added Malanoidin malt last 15 min. of mash for color.
Boil:	60 minutes	SG 1.043	15 gallons
	Added 1.5 tsp. of Irish Moss to last 15 min of boil.
Hops:	1 oz. Cascade (6% AA, 30 min.) 2 oz. Cascade (6% AA, 15 min.) 2 oz. Cascade (6% AA, 5 min.)
Yeast:	900 ml. starter of White Labs WLP051 California V Ale Yeast from stir plate.
Log:	In water bath hopefully at 65°- 70°F until fermented. Dry Hop w/ 2oz. of Cascade in secondary.
Carbonation:	Keg for summer.

Recipe posted 03/19/10.