Tim Finnegan

Tim Finnegan lived in Walkin Street, a gentle Irishman mighty odd.
He had a brogue both rich and sweet, and to rise in the world he carried a hod. You see he'd a sort of a tipplin way but the love for the liquor poor Tim was born.
To help him on his way each day, he'd a drop of the craythur every morn.

Brewer:	Whitehead Brew		Email:	-
Beer:	Tim Finnegan		Style:	Red ale
Type:	Extract w/grain		Size:	5.0 gallons
Color:	24 HCU (~13 SRM)		Bitterness:	21 IBU
OG:	1.061		FG:	1.015
Alcohol:	5.9% v/v (4.6% w/w)
Grain:	8 oz. American Munich 8 oz. American victory 1 lb. 8 oz. American crystal 40L
Steep:	Steep the grains in 1-1/2 gallons of water from cold to 165° and hold for 20 min, remove grain bag, let drain and sparge with 2 gallons of 155° water.
Boil:	60 minutes	SG 1.083	3.67 gallons
	6 lb. 0 oz. Light dry malt extract
	Add .25 tsp Irish Moss at 10 minutes of boil time remaining.
Hops:	1 oz. Kent Goldings (5% AA, 60 min.) .5 oz. Kent Goldings (5% AA, 30 min.) .5 oz. Kent Goldings (5% AA, 15 min.)
Yeast:	White Labs Irish Ale liquid yeast.
Log:	Pitch yeast when wort reaches 75°. Let ferment at 66° 5-7 days then rack to secondary, maintain 66° temp for another 10-14 days. Prime and bottle. Let bottle condition for 3 weeks.
Carbonation:	3.61 oz corn sugar to prime
Tasting:	You could mess around with yeast strains here, maybe a Belgian ale or lager yeast and probably get something pretty close to Fat Tire.

Recipe posted 08/26/11.