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RED'S VALENTINE ALE

Brewer: G MAN Email: brewdog57@hotmail.com
Beer: RED'S VALENTINE ALE Style: American Brown
Type: Partial mash Size: 6.25 gallons
Color:
35 HCU (~17 SRM)
Bitterness: 46 IBU
OG: 1.058 FG: 1.015
Alcohol: 5.5% v/v (4.3% w/w)
Water: ADD GYPSUM TO BOIL
FILTERED TAP WATER FOR ALL WATER NEEDS
1 TSP. PHOSPHRIC ACID 10% TO SPARGE WATER
Grain: 3.25 lb. American 2-row
3 oz. Wheat malt
8 oz. American crystal 20L
8 oz. American crystal 60L
1 oz. American chocolate
Mash: 55% efficiency
USE 5 QTS. WATER FOR MASH.START MASH AT 130 DEG. HOLD 10 MIN. RAISE TO 165 DEG HOLD FOR 45 MIN. SPARG WITH 2 GAL. WATER AT 175 DEG.
Boil: 60 minutes SG 1.080 4.5 gallons
6 lb. Amber dry malt extract
ADD 1 TSP. GYPSUM AT BEGINING OF BOIL
ADD IRISH MOSS AT LAST 15 MIN.OF BOIL
Hops: 2 oz. Northern Brewer (8.6% AA, 60 min.)
.75 oz. Cascade (6% AA, 20 min.)
.75 oz. Cascade (6% AA, 10 min.)
.5 oz. Cascade (aroma)
Yeast: WYEAST # 1056 AMERICAN ALE
Log: NORMAL ALE FERMENTATION TEMP. AND TIMES. RACK TO SECONDARY AND ADD 1 TSP.GELATIN.
Carbonation: 2.3 volumes Corn Sugar: 4.62 oz. for 6.1 gallons @ 66°F

Recipe posted 02/14/99.