This is the thrid try at Club Red - the first two were bitter (no pun intended) disappointments.This time we were determined to not let the same thing happen. This time we actually put some thought into the recipe and I'm happy to report its pretty good. Not quite as red as I'd like, but pretty good none the less. As we like to now say, there's been Progress in Club Red III!

Bill

Ingredients:

3# Light dry malt extract
3# 5 oz. Light liquid malt extract
1 # English Crystal malt
8 oz. Munich Malt
4 oz. Roasted Barley
2 oz. 6.1% Progress hops (45 min)
1 teaspoon Irsih Moss (15 mins)
1 oz. 5.0% Willamette hops (10 min)
1 oz. 5.0% Willamette hops (dry hop in secondary fermenter)
Wyeast American Ale Yeast (#1056)

O.G. - 1.047
F.G. - 1.007
ABV - 5.25%
Estimated Color - 24.6 SRM
Estimated Bitterness - 39 IBU


Crush the Crystal and Munich malts and Roasted Barley and steep for 30 minutes in 2 gallons of 161 degree Farenheight water. Remove grain, bring water to boil, and add extracts. Boiling time is 1 hour. Add hops and Irish Moss to schedule shown above.

Ferment for 1 week in primary. Add dry hops to secondary and ferment 1 additional week.

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