Dark Eyes Irish Red Michelle Freed mfreed@lclark.edu Ale 1.044 1.011 29 4.3% partial mash 5 Gallons ? 3 6 lbs amber extract syrup .5 lbs Crystal Malt (10L) .5 lbs Roasted Barley 1.3 oz. Willamette whole cone 4.6% 60 min 1 oz. (Kent) Golding whole cone 4.2% 15 min Wyeast 1084 Irish Ale Irish Moss 1 tsp. Standard Brew. Steep grains at 150F for 30 minutes, add malt extract and bring wort to boil. Add bittering hops at 60 minutes. Add aroma hops at 15 minutes. Immerse Wort Chiller at 10 mintes. Move wort to sink and let cool. Use Wort Chiller to bring temp down to 80F then pour into carbouy. Top to 5 gallons with cool water. Shake vigorously to areate then take sample for OG. Pitch yeast and ferment for 4-6 days. Move to secondary, take gravity reading. Leave in secondary for 7 days. Siphon off beer into bottling bucket or keg and carbonate. Enjoy.