Red Randy's Irish Ale

Yum, yum good! This brew came out just the way I had hoped it would. Nice malty flavor, medium bitterness and a hell of a kick.

Brewer:	Randy Champagne		Email:	randyc@accuserve.net
Beer:	Red Randy's Irish Ale		Style:	English Pale Ale
Type:	All grain		Size:	5.25 gallons
Color:	20 HCU (~12 SRM)		Bitterness:	29 IBU
OG:	1.058		FG:	1.014
Alcohol:	5.7% v/v (4.5% w/w)
Water:	Added Burton Water Salts for 5 gallons...
Grain:	9 lb. British pale 8 oz. Dextrine malt (Cara-Pils) 12 oz. British crystal 50-60L 1 oz. Roasted barley
Mash:	79% efficiency
	Struck 3 gallons of 170° water with grist in sanitized 10 gallon cooler. Stirred mash and maintained roughly 155° temparature for 75 minutes. Lautered then sparged with 4 gallons of 175° water for 30 minutes.
Boil:	60 minutes	SG 1.051	6 gallons
	Added 1 tsp Irish Moss for last 15 minutes of boil. Cooled wort rapidly in full tub of cold water (~30 minutes).
Hops:	1 oz. Kent Goldings (5% AA, 60 min.) .5 oz. Cascade (6% AA, 30 min.) .5 oz. Cascade (6% AA, 15 min.) 1 oz. Cascade (aroma)
Yeast:	Pitched Wyeast 1338 European Ale starter 24 hours before brew.
Log:	Brewed June 10th. Fermented in primary glass carboy at 68° for 1 week. Racked to glass secondary at ~70° for 2 weeks.
Carbonation:	2.3 volumes	Keg: 15.0 psi @ 50°F
	Agitate Cornelius keg for 15 minutes with pressure on to carbonate quicker. Let sit for 24 hours prior to drafting.

Recipe posted 07/16/00.