Hare of the Dog Red Ale

This has become my "house" red. I've got to keep a keg of it around at all times - mainly to keep my wife out of my Guinness clone!

Brewer:	Mark Sparge		Email:	markcronk@cox.net
URL:	http://members.cox.net/pcdachshunds
Beer:	Hare of the Dog Red Ale		Style:	American Amber Ale
Type:	Extract w/grain		Size:	5.5 gallons
Color:	20 HCU (~12 SRM)		Bitterness:	26 IBU
OG:	1.050		FG:	1.010
Alcohol:	5.1% v/v (4.0% w/w)
Grain:	.5 lb. American crystal 60L .5 lb. British crystal 50-60L
Steep:	Steeped grains in 1.5 gallons @ 150 degrees for 45 minutes.
Boil:	60 minutes	SG 1.109	2.5 gallons
	6 lb. Light malt extract 1 lb. Amber malt extract
	1 tsp Irish Moss for the last 15 minutes
Hops:	1.5 oz. Perle (6.5% AA, 60 min.) 1 oz. Cascade (5.4% AA, 10 min.) 1 oz. Cascade (5.4% AA, 5 min.)
Yeast:	Two packages of Wyeast 1098 - British Ale Yeast - started 24 hours in advance with ~ .25 cup of light DME and 1 pint water
Log:	This one started out as a hair-puller. I used two packs of yeast because one of them was stale-dated (it swelled anyway, just took awhile). The two types of crystal were due to yet another oversight - that's all I had, and I needed a full pound. I racked this to the secondary after about a week, and let it further clear for about two weeks.
Carbonation:	This was force carbonated - serving pressure of about 8 psi.
Tasting:	This batch, as always, had a nice malt/hops balance. Starts out slightly malty-sweet with a slightly bitter aftertaste. YUM!

Recipe posted 08/12/03.