Irish Red Ale Recipe

Haven't brewed this one yet, planning on brewing it closer towards years end. A simple and malty Irish Red:
Irish Red Ale
Type: All Grain Date: 6/14/2013
Batch Size (fermenter): 5.00 gal Brewer: Matt Horton/Anthony Gitcho
Boil Size: 6.82 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Final Bottling Volume: 4.90 gal Brewhouse Efficiency: 70.00
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:

Prepare for Brewing


Create a yeast starter with 0.80 l of wort
Clean and Prepare Brewing Equipment
Total Water Needed: 8.32 gal


Mash or Steep Grains

Mash Ingredients
Amt Name Type # %/IBU
7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 70.0 %
2 lbs Melanoidin (Weyermann) (30.0 SRM) Grain 2 20.0 %
1 lbs Caramel Malt - 60L (Briess) (60.0 SRM) Grain 3 10.0 %

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 13.70 qt of water at 164.4 F 151.0 F 60 min
Fly sparge with 4.90 gal water at 168.0 F

Boil Wort
Add water to achieve boil volume of 6.82 gal
Estimated pre-boil gravity is 1.042 SG

Boil Ingredients
Amt Name Type # %/IBU
1.00 oz Tradition [6.00 %] - Boil 60.0 min Hop 4 22.2 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 5 -
0.50 oz Hallertauer [4.80 %] - Boil 5.0 min Hop 6 1.8 IBUs

Estimated Post Boil Vol: 5.72 gal and Est Post Boil Gravity: 1.052 SG

Cool and Prepare Fermentation
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 5.00 gal

Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml] Yeast 7 -
Measure Actual Original Gravity _______ (Target: 1.052 SG)
Measure Actual Batch Volume _______ (Target: 5.00 gal)
Fermentation
6/14/2013 - Primary Fermentation (44.00 days at 67.0 F ending at 67.0 F)
6/28/2013 - Secondary Fermentation (10.00 days at 67.0 F ending at 67.0 F)