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Blood Red
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ORIGINAL RECIPE BY WINELAND
 
Blood Red  (Halloween beer)
 
Ingredients:                        Date:  9-28-2006
 
7# Lt. extract syrup                        Original Gravity:  1.053
.25# carapils                        Secondary Gravity:     1.022  (10-6)
.75# crystal 90L                        Final Gravity:           1.015
.5#  crystal 60L                         Approx. Alcohol:      6.3%
1 oz. (5.3%)cascade hops (aroma)   
1 oz. (5.3%) cascade hopes (bittering)
1 # Lactose                       
1 tsp. Irish Moss
touch of grains of paradise                       
Nottingham dried yeast                                              
 *Optional:  red food coloring to give deeper red color.
 
  1. Steep grains for 20 min. in grain bag.  Remove from wort.
  2. Add 1 oz aroma hops in bag to wort  boil for 45 min.
  3. At 45 minute mark add 1oz. cascade, 1# lactose, 1 tsp. irish moss and grains of paradise (sparingly).
  4. Boil for 15 min.
  5. Remove wort from heat. Add malt extract.  Cool to around 70-75 degrees F.  Pitch yeast.
  6. Store in cool place around 70 degrees. Take O.G. reading.  Let ferment 5-7 days.    
  7.  After 1 week, rack into glass carboy. Let set for 7 days.
  8. Rack from glass carboy into bottling bucket. Take F.G. reading.  Mix with cup corn sugar for priming.
  9. Using clean, sanitized bottles; fill bottles and cap.  Let set for 14 days.
  10. After 14 days Enjoy!