A few months ago we brewed an Irish Red Ale that was available as an extract kit from Austin Homebrew Supply.
Batch Size: 5 gallons
Grains used for this recipe were 1⁄2 pound of Crystal 40L, 1⁄4 pound of Crystal 120L, and 2 ounces De-bittered Black. After we heated two gallons of water to 155°F, we steeped the grains for 25 minutes. We placed the grain bag in a strainer over the pot after steeping to let water drip back into the pot. When it was finished, we discarded the grains, added another gallon of water to the pot, and brought the mixture to boiling.
Once boiling, we turned off the heat and added seven pounds of extra pale extract. We continuously stirred the malts to prevent boil over. After the malt was dissolved, we returned the mixture to a boil. Once a good rolling boil was established, we added 1 ounce of Whitbread Golding hops for bittering (boil for 60 minutes), 3⁄4 ounce of Select hops for flavor (boil for 15 minutes), and 1⁄4 ounce of Select hops for aroma (boil for 5 minutes).
When the boil time finished, we removed the pot from the heat and placed it in an ice bath to cool down to 80°F. This took about 30 minutes. The cooled wort was poured into a 6 gallon carboy and cool water was added to bring the volume to 5 gallons. We poured the wort through a strainer to help prevent sludge from entering the carboy. We stirred the wort to mix well with the added water, and then checked the specific gravity.
We pitched a dry yeast (Windsor Ale) directly into the carboy and stirred the wort so it was well mixed. Our brew was stored in a temperature controlled (72°F) chest freezer.
We used primary and secondary fermentation for this brew. We left the beer in the primary fermentor for six days, and then racked to a secondary. The beer was in the secondary for 19 days before bottling. We bottled 53 12-ounce bottles of beer. This beer seemed to peak after three months in the bottles.