Don's Red Ale

Recipe conforms to AHA guidelines

Yields 5 Gallons

Starting Gravity: 1.042 - 1.045

Final Gravity 1.008 - 1.010

Alcohol by Volume 4.0% - 5.0%

Hop IBU's 35 - 40

INGREDIENTS:

3.3 lbs Plain Light Malt Extract

2 lbs Plain Lught Dry Malt Extract

12 oz. Crushed Crystal Malt 60L

1 oz. Crushed Black Patent Malt

1 each Grain Steeping Bag

1 oz. Willamette Hops (Bittering)

1 oz. Willamette Hops (Finishing)

5 oz. Priming Sugar

60 each Crown Caps

1 each Beer Yeast

EQUIPMENT NEEDED:

Stainless Steel or Enamel Pot (at least 12 quart capacity)

6.5 Gallon Fermentor with grommeted lit airlock

Siphon Package (4 feet of siphon tube, bottle filler, racking tube with tip, and bucket clip

Hydrometer

Bottle Brush

One Step No-Rinse Cleanser

Liquid Crystal Strip Thermometer

Beer Bottles (approximately 53 of 12 oz. capacity, returnable bottles only

Bottle Capper

Bottling Bucket with spigot

Floating Thermometer

PROCEDURES: Recommendation read these instructions from beginning to end BEFORE you begin

All Temperatures listed are Fahrenheit

Following the cleanser package instructions, thoroughly clean and sanitize these items using

One-Step brand no-rinse cleanser:

Primary Fermentor, Lid, Airlock, Hydrometer, Heat-tolerant spoon, Laboratory or floating thermometer

Pour two gallons of clean water into a 4 gallon or larger pot

Pour crushed grains into cloth bag and tie the end into a knot to close it

Place the grain filled bag into the brewpot water and heat to approximately 160 - 170 degrees

DO NOT BOIL THE GRAINS

Carefully remove the grain bag and allow it to drain into the brewpot without squeezing

Discard the grain-filled bag

Heat the brewpot water to boiling

Add the malt extract syrup and dry malt extract

Stir constantly until it returns to a boil

Add bittering hops - BE CAREFUL NOT TO LET THE POT BOIL OVER

Boil for 55 minutes, stirring occasionally, then add finishing hops

Boil for an additional 5 minutes (total boiling time is 60 minutes)

Note: liquid malt extract will pour easier if you first place the tin

in a pan of hot water for 10-15 minutes

Pour the brewpot contents into a sanitized 6.5 gallon food grade fermenter

Add 3 gallons of cold water until the level reaches the 5 gallon mark on the bucket

Insert the sanitized airlock into the sanitized lid

Secure the lid to the fermenter

Add clean water to the airlock until is approximately half full

Cool the wort rapidly to 70 degrees, temperature can be monitored by adhering

the liquid crystal thermometer to the outside of the fermenter

Note: Cooling can be done quickly by immersing the fermenter into a tub of cold water Other methods are available to the homebrewer, ask you homebrew retailer for advice and instructions regarding wort cooling

When the wort has cooled to 70 degrees, remove the lid, sanitize a hydrometer and take the Original

gravity reading. Write down this number for future reference. Sprinkle the contents of the yeast

packet on top of the wort and stir well. Secure the lid on the fermenter with the airlock in place,

approximately half filled with clean water

Place the fermenter in a warm area to maintain a temperature of 68 -72 degrees

Keep the fermenter away from sunlight and fluorescent lights

You should notice bubbling in the airlock within 24 hours

Bubbling will slow down significantly and then stop completely after 3 to 7 days

When bubbling has stopped, remove the lid, sanitize a hydrometer and take the Final Gravity

Write this number down for future reference

If the reading is higher than the reading specified in your recipe, place

the lid back onto the fermenter and allow fermentation to continue for another few days

If this reading matches the Final Gravity reading specified for your recipe do the following:

Thoroughly clean and sanitize these items using One-Step brand no-rinse cleanser:

6.5 gallon bottling bucket and spigot, siphon tubing, racking cane, bottle filling wand,

(53) 12 oz. bottles, (53) Brewer's Best Crown Caps

In a small saucepan, dissolve 5 oz. priming sugar into 2 cups of clean water and boil

for 5 minutes, pour this mixture into the bottling bucket

Siphon the beer from the primary fermenter into the bottling bucket

The siphoning action should thoroughly blend the beer and the sugar solution

Fill bottles using the siphon tubing connected to the spigot at one end and the

bottling wand at the other

Bottles should be filled to approximately 1 inch from the top, cap the bottles

The sugar addition will produce natural carbonation in your beer

This process will take up to two weeks at room temperature

The beer should be stored in a dark place at 65 - 75 degrees to ensure proper carbonation

For best flavor, age the beer an additional 21 days

Aging time will vary, depending on your personal taste

Sit back and enjoy your just reward...YOUR OWN BREWING!