Brewing Begins

I've been homebrewing for a couple of years now, mostly beer.  Some friends/mentors in the SCA have recommended that I start recording these efforts in a publicly accessible forum.  So, here goes.

This is my first attempt at homebrewing, and the beer that will later grow into my "Red Ale".  It's primarily an attempt to make beer, rather than to be a medieval-style beverage.

GRAIN	GRUIT
3# Munich I	1 oz Hallertau Mittelfruh
3# Munich II	1 oz Tettnang
4# Pilsner	1 oz Czech Saaz
1# Aromatic
0.75# Honey Malt	YEAST
0.25# Caramunich 60	Safale US-05

PROCESS:

1. Clean and sanitize EVERYTHING.
2. Heat 18 quarts of water to 165 degrees F.  Add to grain in mash tun.
3. Allow to sit (mash) for 60 minutes.
4. Drain liquid (wort) from mash tun into kettle while showering additional hot water over over grains (sparging) until draining wort no longer tastes sweet.
5. Bring wort to a boil.  WATCH FOR HOT BREAK and turn down heat when it begins to prevent boil-over.
6. Immediately after hot break add Hallertau hops and set countdown timer for 60 minutes.
7. At 20 minutes remaining add Tettnang.
8. At 15 minutes add yeast nutrient.
9. At 10 minutes add Whirlfloc.
10. At 5 minutes add Czech Saaz.
11. At 0 minutes turn off heat and cool to 65 degrees F.
12. Place in primary fermentor, add yeast, close fermentor and apply airlock.
13. Ferment for 2+ weeks.
14. Keg, pressurize to 10 PSI.
15. Share and Enjoy!

This came out surprisingly well and was declared a "beer-flavored beer" by none other than Meister Alain.