Rod's American Red II

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

Brewer:	Rod Litchfield		Email:	-
Beer:	Rod's American Red II		Style:	American Brown
Type:	All grain		Size:	5.5 gallons
Color:	30 HCU (~16 SRM)		Bitterness:	29 IBU
OG:	1.066		FG:	1.014
Alcohol:	6.7% v/v (5.3% w/w)
Water:	Use good old Portland Oregon tap water - some of the finest water I've ever tasted.
Grain:	8.5 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
	Heat 4 gallons of mash water to 185 degrees to achieve 154 degree mash temp. Hold for 90 minutes. Increase mash temp to 170 and hold for 10 minutes then fly sparge with 170 degree water until wort is 7 gallons.
Boil:	60 minutes	SG 1.052	7.0 gallons
	Added Irish Moss during the last 15 minutes of the boil
Hops:	1.0 oz. Fuggles (4.6% AA, 60 min.) 1.0 oz. Fuggles (4.6% AA, 30 min.) .5 oz. Fuggles (4.6% 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 10/17/09
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 10/17/09.