Red Ale

grain:
- 19 pounds Muntons English Pale Ale Malt (Maris Otter)
- 9 ounces Briess Crystal Malt (60 Lovibond)
- 1 1/2 pounds Briess crystal malt (80 Lovibond)
- 12 ounces Dingmans Carapils
- 1 pound Munich malt
- 4 ounces roasted barley

hop:
- 1 1/2 ounces Nugget (whole hops) 90 minutes
- 1 ounce Amarillo (whole hops) 30 minutes
- 1 ounce Amarillo (whole hops) 5 minutes

yeast: White Labs London Ale Yeast

comments:
A Pale Ale caramel and citrus infusion.

batch size: 10 gallon

ambient outdoor temperature: 60 degrees Fahrenheit
ambient basement temperature: 60 degrees Fahrenheit

mash notes:
- (1:50 PM) mash start @ 146 degrees Fahrenheit
- (2:00 PM) @ 148 degrees Fahrenheit
- (2:30 PM) @ 148 degrees Fahrenheit (added hot water infusion during stir)
- (3:00 PM) @ 152 degrees Fahrenheit
- (3:20 PM) @ 150 degrees Fahrenheit
- first sparge at 19 degrees Brix
- second sparge at 13 degrees Brix

boil notes:
- (4:55 PM) boil start
- (6:35 PM) boil end
- post boil Brix reading: 16 degrees

brew date: 4/24/2010
keg date (one 5 gallon): 5/15/2010 with .25 cups priming sugar under minimal pressure; also a handful of Willamette hops
secondary date (one 5 gallon): 5/23/2010 with about an ounce of Willamette hops
bottle date: 11/6/2010 (almost 6 months in secondary ... oops)

notes:
- after two weeks in the keg, tapping the sides suggests high pressure ... resisting venting potential excess pressure
- naturally carbonated keg registered at 20 PSI after 3 weeks ... excess pressure released after a few pints ... delicious
- this is a great flavorful red ale. lots of malt and lots of hops.
- go for more bitterness next time