Wicked Red Fall Ale

A nice dark fall ale with crimson undertones. Carmel sweetness with a moderate dose of hopiness for balance.

Brewer:	Randy Champagne		Email:	randyc@accuserve.net
Beer:	Wicked Red Fall Ale		Style:	American Amber Ale
Type:	All grain		Size:	5.5 gallons
Color:	22 HCU (~13 SRM)		Bitterness:	19 IBU
OG:	1.046		FG:	1.009
Alcohol:	4.8% v/v (3.8% w/w)
Water:	Gypsum & Tap Water
Grain:	8 lb. Schreier 2-Row Pale 1.7° L 2 lb. Beeston's Medium Crystal. 55° L
Mash:	70% efficiency
	Single Stage Infusion: 3 Gallons of 180° Water with 10lbs of grist Maintain avg of 153° for 1 hour Lauter and sparge with 4.5 Gallons of 177° Water
Boil:	65 minutes	SG 1.039	6.5 gallons
	Start with 6.5 Gallons of run-off from sparge. Add Irish Moss during last 15 minutes
Hops:	.5 oz. Fuggle Leaf (5% AA, 60 min.) .5 oz. Saaz Leaf Hops (2.8% AA, 35 min.) 1 oz. Saaz Leaf Hops (2.8% AA, 20 min.) .5 oz. Saaz Leaf Hops (aroma)
Yeast:	White Labs WLP008 East Coast Ale Yeast
Log:	Brewed on Spetember 1, 2001 (Labor Day Weekend)
Carbonation:	2.7 volumes	Keg: 30.2 psi @ 67°F Corn Sugar: 4.90 oz. for 5 gallons @ 67°F

Recipe posted 08/30/01.