All Grain Red Ale

This all grain Red Ale can also be known as an American Amber. Here is the recipe:

8lbs 2 row malt
1lb munich malt
1lb caramunich malt.

I doughed in at 165 degrees, with the grains already in the mash tun. This brought my temp right down to 149.7 degrees.

I let it sit for 30 mins, and then added 2 qts 165 degree water again to bring the temp up. I then let it sit for 1 hour.

Collected my wort and set it to boil.

I am using Centennial hops that a friend grew as bittering, and finishing with Willamette.

I will let you know what it tastes like in a few weeks.

L8R