Batch13

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
• 5 oz of priming sugar

Brought ~3 gallons of water to a boil. Removed from heat and added LME. Returned to heat, added soverign hops at 180F and started a 1 hour timer. At 30 minutes, added the irish moss. At 15 minutes, added the Fuggle hops. Cooled to 80F in a sink full of cold water. Added cold water to 5 gallons, and pitched at 58F. Took about 48 hours to start fermenting, but is now going nicely.