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Frank the Tank's Red Dragon Ale

"Brew your personal beer with this extract recipe for an Irish Red Ale. This beer is fermented slowly for a rich taste, so be affected person!"

Ingredients :

three gallons water
eight oz crystal malt
four oz roasted barley
7 pounds light liquid malt extract
1 ounce Fuggles hops
half of ounce Fuggles hops
1/2 ounce East Kent Goldings hops
1/4 teaspoon Irish moss (carrageen)
2 gallons bloodless water
1 (.4 ounce) packet Irish ale yeast
three/4 cup corn sugar (dextrose)

Instructions :

Prep : 1H	Cook : 40M	Ready in : P11D

In a massive pot, heat three gallons of water to 150 ranges F (sixty five degrees C). Place the roasted barley and crystal malt in a nylon bag and steep inside the water at that temperature for 30 minutes.
Remove grains and discard. Bring the water to a boil, then flip off the heat and stir in the light liquid malt extract. Return to a boil, add 1 ounce of the Fuggles and set a timer for 30 minutes. When the 30 minutes is up, upload the remaining fuggles and set the timer for 15 minutes. When that time is up, stir inside the East Kent Goldings hops and Irish moss. Let stand for 15 mins, then cowl, get rid of from the heat and set in an ice bathtub, being positive to maintain the sterility in the pot.
Pour gallons of bloodless sterile water into a sanitized carbuoy. Place a massive funnel over the pinnacle and in shape with a sterile sieve to stress out the hops. Pour the wort you have made into the carbuoy. If the temperature is below 80 ranges F (44 ranges C), then stir inside the yeast. Seal the carbuoy with a fementation lock. Ferment for 7 days.
After 7 days, siphon the mixture into a secondary fermenter (some other sterile carbuoy) the usage of a sterile piece of tubing. Seal with a fermentation lock and ferment for another 14 days.
Pour the beer right into a big bucket and stir in corn sugar until dissolved. Siphon into sterilized bottles and cap. Store for at least three weeks to condition. Imbibe.

Notes :

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