Ballpark Red

Ballpark Red

(5 gallons/19 L, extract with grains)
OG = 1.049–1.050 FG = 1.012 IBU = 31–41 SRM = 7+ ABV = 4.8%

Ingredients

1.4 lbs. (0.64 kg) light liquid malt extract
4 lbs. (1.8 kg) extra light dried malt extract
4 oz. (0.11 kg) Victory® malt
0.5 lbs. (0.23 kg) Caramunich® II malt
10 AAU Fuggles/Willamette hops (2.0 oz./57 g of 5% alpha acids)
2.5 AAU Fuggles/Willamette hops (0.5 oz./14 g of 5% alpha acids)
4 AAU Hallertau hops (1.0 oz./28 g of 4% alpha acids)
1 tsp. Irish moss English ale liquid yeast
1 1/4 cup DME (for bottling)

Step by step

Crush grains and tie into a muslin bag. Add 2 gallons (7.6 L) of cold water to your brew pot and bring to 150-170 °F (66-77 °C). Remove from heat, add grain bag and let steep for 30 minutes. Remove grain bag and discard. Now add the malt extract, liquid and dried (minus reserved amount), and 2 oz. (28 g) Fuggles or Willamette hops and boil gently for 45 minutes. Add second charge of Fuggles or Willamette hops and the Irish moss. Continue boiling for 15 more minutes. Add last 1 oz. (28 g) of Hallertau hops and boil for 2 more minutes. Place 3.25 gallons (12 L) of cold water into primary fermenter. Cool to 65–75 ºF (18–24 °C), aerate well. Pitch your favorite English ale yeast. Ferment until finished gravity has been reached. Prime with 1 1/4 cup of reserved dried malt extract, bottle and cap. Full carbonation should be reached within 2 to 3 weeks.