PAHL NUT RED ALE 
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Classification: brown ale, extract, Nut Red Ale
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Notes:

	Age the finished beer for 3-4 weeks at room temperature.
	This beer did not have a distinct Red color but did have a wonderful dark cooper color.
	Very hoppy after 2 weeks, strong flavor reminiscent of a heineken or grolsch.
	After 3-4 weeks it was a wonderfully smooth beer with a European nose and a much less
	pronounced hop flavor but a fine estery nose. All I can say is yum!

Ingredients:

   * 6 pounds, Dutch Malt DME
   *  1/2 pound, Munich malt grain
   *  1/2 pound, Light Crystal Malt grain
   *  1/2 pound, Chocolate Malt grain
   *  1/2 ounce, Perle Hops (boiling)
   *  1 teaspoon, Gypsum
   *  1 teaspoon, Irish Moss
   *  1/2 ounce, Sam Adams Kent Golding Hops (2 minute boil)
   *  1 package, Munton & Fision Ale yeast

Procedure:

* Grind grains in grain mill and add to 1 gallon water. (Just enough to make oatmeal consistency)
* Perform a simple mash infusion of the grains. Bring grain and water to 160° f.  and steep grains
  at this temperature for approximately 30 - 45 minutes. Be careful not to exceed 170° and not to 
  let the temperature fall below 154° f. .
* Sparge the grain twice and continue to sparge the mash with 10 qt. of 160° water. 
* Add sparged wort to wort cooker and add enough water to bring the wort to boiling level in your pot. 
* Add in the Dutch DME and dissolve thouroughly by stirring with a long handled spoon. 
* Add the gypsum and the boiling hops to the wort and bring the wort to a boil. Continue to boil the 
  wort for approximately 60 minutes.
* After 30 minutes into the boil, add the Irish Moss
* Add the Kent Golding flavouring hops after 58 minutes.
* After 60 minutes, let the Kent Golding hops steep in the wort for 5-7 minutes by removing the wort 
  from the heat and allowing it to sit covered with the lid. (or skip for less hoppy flavor)
* Cool the wort with whatever means possible, a wort chiller is preferred but you can submerge the 
  pot in iced water in a large sink and let cool (keeping the pot covered at all times). Cool to 
  approximately 70-80°f.
* Pitch yeast and aerrate the wort by stirring the yeast into it.
* Cover and Ferment!

Specifics:

   *  O.G.:	1.062
   *  F.G.:	1.021