Irish Red

brewed: 03.16.10
secondary: 03.24.10
bottled 04.04.10

Steep for 30 minutes in 2 gallons water (150-160 F degrees:
1.5 cups roasted barley
1 cup crystal 40
1.5 cup crystal 120
1.2 cup chocalate barley

6 lbs Bries (midwest) Amber liquid malt extract

Hops:

10 minutes: 1 oz Kent Goldings whole leaf (should have been northern brewer)
60 minutes: 1 oz US Tettnang whole lead

Yeast: Nottingham Brewery yeast 11g