Irish Red Ale

Heat 3 gallons water to 164 deg F. Crush:

7 lb. pale malt
8 oz. medium (50 L) crystal malt
4 oz. brown malt
8 oz carapils malt

Add to liquor and steep at 152 deg F for 90 minutes. Sparge with 3.75 gallons water at 168 deg F.

Bring to boil, then add:

3 AAUs Fuggles (Willemette) hops
3 AAUs Goldings hops

Boil 60 minutes, the add:

3AAUs Golding hops

Remove from heat. Cool, then top up to 5.25 gallons with chilled, preboiled water. Cool to 68 deg F, then pitch:

Irish ale yeast (Wyeast 1084)

Ferment at 65 deg F for 2 weeks, then transfer to secondary fermenter and condition cool (50 deg F) for 3 to 4 weeks. Prime with:

1 cup pale dry malt extract

Bottle and age at 50 deg F for 3 weeks.

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