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Beer Style: Irish Red Ale
Recipe Type: all-grain
Yield: 5 US gallons
This is the all-grain version of the previous recipe.
Toast the 2-row grain for 10 minues in an oven preheated at 350 before crushing.
Cover crushed grains with 130 degree water,w hich will stabilize at 123. Add boiling water to bring to 158 for another half-hour or until conversion is complete.
Toss the hops in the fermenter along with the wort,& add the oak as well (i suggest leaving them all in cheesecloth bags). transfer the oak chips to your secondary as well. If you use a keg, toss them in.
Source: R.E. Hawkins