Andy Freed Standard brew: Steep grains at 140-150F for 45 minutes, remove the grains and bring to boil. Just before boil, add both dry and liquid malt extracts, stir into solution. Once boil begins, add bittering hops, Irish moss. At 15 minutes, submerge wort chiller, add aroma hops at 10 minutes. After 60 minutes of boiling, remove from stove, cool to 80F. Rack to primary fermentation, take gravity, pitch yeast and oxygenate. Ferment in primary for 6 days (cold temp), rack to secondary for an additional week, bottle. Thanks to Doug Whitener for the Amarillo hops. Recipe is my own concoction, and should fall in the Red/Amber ale category. Brewed on New Years Day, 2004. OG: 1.051 PG: 1.020 FG: 1.01 Amber D.M.E. Crystal 60L Light malt extract CaraMunich German Munich American two-row Amarillo Amarillo Irish Ale yeast Irish Moss