Irish Red Ale
5 lbs. Light Dry Malt
SG 1.066 IBU 21.7
Mash grains together at 150 degrees F. for 45 minutes before sparging. Add runnings to boiling pot along with brewing salts, dry malt, and rice extract, adding hops to be boiled for the length of time indicated. Cool to 70-75 degrees F. to pitch yeast, then cool gradually to 50-60 Degrees F. for primary and secondary fermentation.
Provides a warm bread or biscuit flavor and aroma, as well as garnet-brown color.