Rod's American Red

The expected OG seems high. Will update with actuals after brewing.

Brewer:	Rod Litchfield		Email:	-
Beer:	Rod's American Red		Style:	American Brown
Type:	All grain		Size:	5.5 gallons
Color:	30 HCU (~15 SRM)		Bitterness:	31 IBU
OG:	1.058		FG:	1.014
Alcohol:	5.7% v/v (4.5% w/w)
Water:	Use good old Portland Oregon tap water - some of the finest water I've ever tasted.
Grain:	7 lb. American 2-row 1 lb. American Munich .5 lb. American crystal 10L .5 lb. American crystal 20L 1 lb. American crystal 60L 1 lb. Dextrine malt (Cara-Pils) 3 oz. American chocolate
Mash:	80% efficiency
Boil:	minutes	SG 1.047	6.75 gallons
	Added Irish Moss during the last 15 minutes of the boil
Hops:	1.0 oz. Cascade (6% AA, 60 min.) .5 oz. Cascade (6% AA, 30 min.) .5 oz. Fuggles (4.75% AA, 15 min.)
Yeast:	WLP041 Pacific Ale Yeast A popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and leave a malty profile. More fruity than WLP002, English Ale Yeast. Good yeast for English style ales including milds, bitters, IPA, porters, and English style stouts. Attenuation: 65-70% Flocculation: High Optimum Fermentation Temperature: 65-68°F Alcohol Tolerance: Medium
Log:	Planning on brewing 11/2/08.
Carbonation:	Usually hit the beer for 48 hours @ 25psi and dispense at ~ 7-9psi
Tasting:	With the hops used and timing I'm shooting for a pleasent earthy first taste and a slight grapefruit after tones. I hope the yeast will add a smooth malty body to the beer. I'll update this information once I give it time to mellow for a month after tapping

Recipe posted 10/27/08.