Batch 6

Redhead Ale

Ingredients:

• 1 can (3.3 lbs) light malt extract
• 1 can (3.3 lbs) amber malt extract
• 1 tube White Labs Dry English Ale yeast
• 1 oz fuggle hops pellets
• 1 oz soverign hops pellets
• 1 tsp irish moss
• 1 cup of priming sugar

Brought ~2.5 gallons of water to a boil, removed from heat, added malt extract. Returned to heat, added soverign hops and started a 1 hour timer. At 30 minutes, added irish moss. At 15 minutes, added fuggle hops. Cooled in a sink of cold water to 102F. Poured into primary and added cold water to 5 gallons. Pitched yeast at 72F. -Morrigu 18:41, 15 February 2010 (EST)

IG: 1.050 @ 74F = 1.051 @ 68F

Racked to secondary. Even better than last time. Beautifully clear, crisp, clean flavor. Yeast mat was just as solid as last time. -Morrigu 20:23, 22 February 2010 (EST)

Chadius and Shallowmore helped start the batch.