Beer Recipe of the Month

DAAC Red

Based off of the Tampa Brewing Company's Red Eye Amber Ale

What you need:

6.6 Lbs of Amber Malt extract

8oz Cara-pils

8oz Special-B

8oz Crystal 90

1oz roasted Barley

1oz Liberty Hops

1oz Williamette Hops

1oz Cascade Hops

1oz Amarillo Hops

2tsp Irish Moss

1tsp Gypsum

5oz Dextrose

Ale Yeast (I used WY East 1028 London Ale)

How to do it:

put 1 1/2 gal water into your brew pot. Place 3 1/2 Gal cold Water into your fermentation vessel. Put all the grains into a hop sock and add to the 1 1/2 gal water and slowly bring to a boil. When the water is just about to boil 200 degrees F take the grains out and discard. Add 1 oz liberty Hops and 1 tsp gypsum (if you have hard water). After 40 mins of boiling add the malt and irish moss, and willamette hopps. Boil for another 20 mins and take off heat. Add the cascade hops. Let sit for 10 mins. Cool wort and add to 3 1/2 gal in your fermentation vessel. Add Yeast. Whisk for 3 mins at least. Add lid and air lock After 7 Days Transfer to 2nd fermentor and dry hop with 1 oz amarillo hops. Wait 4 days then bottle. Prime with 5 oz dextrose. Ready to drink in 21 days.

OG between 1.045-1.055

FG between 1.010-1.012