John Britt's Red

Brewed in honor of my late grandfather. A great man, hard working, loving and selfless. Half Irish, half German.

We lost him 22 years ago, but he's still such a part of who I am. Slainte! Prost!

Brewer:	Chris Ungvarsky		Email:	chris.ungvarsky@gmail.com
Beer:	John Britt's Red		Style:	Irish Red Ale
Type:	All grain		Size:	5 gallons
Color:	21 HCU (~12 SRM)		Bitterness:	29 IBU
OG:	1.051		FG:	1.012
Alcohol:	5.0% v/v (3.9% w/w)
Water:	1 TBS 5.2 Mash Stabilizer and 1 tsp gypsum.
Grain:	8 lb. Breiss 2-row 8 oz. Weyermann Melanoidin 8 oz. Dingemans Biscuit 3 oz. American chocolate
Mash:	75% efficiency
	Mash grains in 1.3 qt per pound of 167°F water, bringing mash to 153°F. Hold for 60 minutes. Add 1 gallon boiling water and stir, then rest for 15 min. Fly sparge with 170°F water to achieve 6.5 gal in brewpot.
Boil:	60 minutes	SG 1.039	6.5 gallons
	Add 1 tsp Irish Moss for last fifteen minutes of boil.
Hops:	1 oz. Challenger (UK) (6.3% AA, 60 min.) .25 oz. Sterling (US) (5.8% AA, 15 min.)
Yeast:	White Labs Irish Ale (WLP004) in 1 quart starter.
Carbonation:	keg and force carbonate

Recipe posted 08/30/09.