Red Ale

 This is my second attempt at the beer that would eventually become my Red Ale.

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 time I erred by putting too much water in.  The recipe I was using called for quarts, and I measured in gallons.  Oops.  Wound up with a fairly low ABV beer that was still not bad.  Makes for a decent lawn-mowing beer.