Red Zeppelin

Brewer:	Matt Ayers		Email:	m.ayers@chartermi.net
Beer:	Red Zeppelin		Style:	Red Ale
Type:	All grain		Size:	11 gallons
Color:	23 HCU (~13 SRM)		Bitterness:	51 IBU
OG:	1.066		FG:	1.010
Alcohol:	7.2% v/v (5.7% w/w)
Water:	Gypsum
Grain:	16 lb. 8 oz. American 2-row 7 lb. 8 oz. German Pilsner 2 lb. American Munich 2 lb. American crystal 20L 5 oz. American black patent
Mash:	70% efficiency
	Amylase Enzyme in the Mash
Boil:	75 minutes	SG 1.056	13 gallons
	Irish Moss in the lst 15 mins
Hops:	2 oz. Northern Brewer (8.5% AA, 60 min.) 2 oz. Northern Brewer (8.5% AA, 30 min.) 2 oz. Fuggles (4.75% AA, 2 min.)
Yeast:	White Labs Irish Ale Yeast. 24 - 72 hour 1 liter starter
Carbonation:	2.2 volumes	Keg: 9.0 psi @ 40°F
Tasting:	This Red needs aging, let sit for at least 2 months.

Recipe posted 08/15/06.