St. Hoprick's Red

Decided to make this beer after having a few highly hopped American reds, and because it's almost St. Patrick's Day....hense the name.

Brewer:	Carl Hansen		Email:	cjhans@comcast.net
Beer:	St. Hoprick's Red		Style:	American Amber Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	33 HCU (~16 SRM)		Bitterness:	66 IBU
OG:	1.062		FG:	1.008
Alcohol:	6.9% v/v (5.4% w/w)
Water:	Using straight tap water
Grain:	1 lb. American crystal 60L 2 oz. Roasted barley
Steep:	Grains go in a hop bag. Toss them in the water, light the burner, bring to a boil then remove bag squeezing out all the liquid.
Boil:	45 minutes	SG 1.103	3 gallons
	6 lb. Light dry malt extract 8 oz. Cane sugar
	After steeping the grains, disolve dry extract and cane sugar in the kettle (this takes a while) Once disolved, set timer to 45 minutes Add 1oz Magnum hops and start the clock Add 1oz Magnum and 1oz Cascade at 30 minutes Add 1oz Cascade at 15 minutes Dry hop in secondary with 1oz cascade
Hops:	1 oz. Magnum (15% AA, 45 min.) 1 oz. Cascade (7% AA, 30 min.) 1 oz. Magnum (15% AA, 30 min.) 1 oz. Cascade (7% AA, 15 min.) 1 oz. Cascade (aroma)
Yeast:	Using 1084 (irish beer yeast) this time around. May try 1056 for a cleaner, brighter beer.
Carbonation:	2.2 volumes	Honey: 3.93 oz. for 5 gallons @ 65°F
	Living at 6000ft, I use less honey than lower elevations. Sea level would use approx 1oz per gallon.

Recipe posted 02/18/10.