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Red Oktober
By Gmku

Irish reds remind me sometimes
GRAINS

.5 lbs. caramel pils

.25 lbs. special roast

.125 lbs. biscuit

.125 lbs. crisp chocolate

EXTRACT

6 lbs. LME Gold (or amber)

HOPS

1 oz. East Kent Goldings (Pellets, 5.00 %AA) boiled 60 min.

1 oz. Willamette (Whole, 5.00 %AA) boiled 15 min.

Yeast : WYeast 1272 American Ale II

MEASURED Original Gravity - 1.044

EXPECTED Final Gravity - 1.011-1.014

EXPECTED IBU - 23

EXPECTED ABV - 4.5-5 %

1. Prepare yeast starter two days before brew day.

2. In one pot, steep grains in 1.25 gallons of water, or just enough to cover grain bag. Bring water up to 155F and hold at this temp. Total steep time is 30 minutes.

3. While grains are steeping, start 1.25 gallons of water boiling in brew pot. At end of grain steep, remove grain bag and add grain tea to the brew pot. Bring this (total volume about 2.5 gal.) to a boil. Remove from heat and add 2 pounds of LME (you’ll add the remaining 4 pounds with 15 minutes remaining in boil). Dissolve LME thoroughly then return brew pot to heat. Bring back up to boil, then add Kent Goldings hops. Begin timing 60-minute boil.

4. At 45 minutes into the boil, remove brew pot from heat, stir in remainder of LME, thoroughly dissolve, and then return brew pot to heat.

5. At 59 minutes into the boil, add the Williamette hops.

6. Cool to below 70F.

7. Add to primary; add enough cool water (around 65-68F) to bring total primary volume to 5 gallons.

8. Aerate primary wort.

9. Take hydrometer measurement.

10. Add yeast starter.

11. Transfer to secondary at end of fermentation.

12. Bottle after secondary.


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