Irish Red  Ale               S.G. 1.048    23 IBU.

3.5 Lb's Light Malt Extract

2 Lb's Light Dry Malt Extract

1/4 Lb. Crushed Crystal 40 L.

1/2 Lb. Crushed Melanoidin Malt

1 oz. Roast Wheat

2 oz. Malto Dextrin

1/3 oz. U.K. Challenger Hops (60 min.)

1/3 oz. U.K. Northdown Hops (60 min.)

1/2 oz. U.K. Fuggles Hops  (10 min.)

1/2 oz. U.K. East Kent Goldings Hops (5)

Windsor Ale Yeast

5 oz. Prime Sugar (Corn Sugar)

Step Grains in 1/2 gallon water @ 150 degrees for 30 minutes. Sparge with 1/2 gallon water @ 170 degrees. Discard grain, add water to brew pot for 2-1/2 Gallons. Heat to warm and remove from heat. Add  liquid and dry malt with the Malto-Dextrin. Bring to a boil and add first hops. Follow hops times. Ferment at 70-72 degrees for 3-5 days or when fermentation slows. Transfer to glass secondary, finish and prime.

Best aged 3-4 weeks.

The WeekEnd Brewer Home Beer Supply-4205 West Hundred Road-Chester, VA. 23831-(804) 796-9760