Red English Ale

This recipe turned out to be a real keeper.
Nice crisp clean taste and not too hoppy.
While the recipe shows 2 row American malt I actually used 2 row
Canadian. -eh. I assume they are similar.

Brewer:	Bob Cunningham		Email:	cunningham@fargreen.com
Beer:	Red English Ale		Style:	Mild and Brown
Type:	All grain		Size:	20 liters
Color:	23 HCU (~13 SRM)		Bitterness:	38 IBU
OG:	1.043		FG:	1.013
Alcohol:	3.8% v/v (3.0% w/w)
Water:	1 tsp. gypsum
Grain:	3.0kg American 2-row 20g Roasted barley 1.0kg American crystal 40L
Mash:	70% efficiency
	Step-infusion mash: Protein rest at 122 degrees for 30 minutes. Raise mash temperature to 153 degrees for 25 minutes. Raise mash temperature to 158 degrees for 20 minutes. Mash out at 168 degrees for 10 minutes
Boil:	70 minutes	SG 1.037	23 liters
	1/4 tsp Irish Moss for 15 minutes.
Hops:	56g Fuggles (4.2% AA, 60 min.) 28g Fuggles (4.2% AA, 30 min.)
Yeast:	Wyeast 1056 from 1 quart starter
Log:	Brewed September 27, 1997. Bottled October 7, 1997.
Carbonation:	3/4 cup off dextrose disolved in 2 cups boiled water
Tasting:	This was one of my homebrews served at my son's wedding on November 20. It was a real hit!!

Recipe posted 12/14/97.