Red Rock Ale

5 gallons, extract with grains; OG = 1.065; FG = 1.013; IBU = 34       

Ingredients:

• 6 lbs. Liberty light malt extract syrup
• 1 lb. Liberty light dry malt extract
• 0.75 lb. Crisp crystal malt (80° Lovibond)
• 0.5 lb. Maris Otter pale malt
• 0.5 lb. DeWolf-Cosyns Belgian pale malt
• 15 AAU Cascade whole hops (2 oz. of 7.5% alpha acid)
• American Ale yeast (Wyeast 1056)
• 3/4 cup corn sugar

Step by Step:

Crack the grains and steep them in 2.5 gallons water on medium heat. Remove grains before temp. reaches 180° F. Bring to boil. Remove from heat and add extracts. Bring to boil, add 1 oz. Cascade hops, boil 30 min. Add 0.5 oz. Cascade, boil 30 min. Add 0.5 oz Cascade and steep 10 min. Remove hops. Cool, add to fermenter with enough chilled water to make 5 gallons. Aerate, pitch yeast at 70° F. Ferment at 70° F for 5 to 7 days. Rack to secondary, condition cool (60° F) for 7 to 10 days. Prime with corn sugar, bottle and store warm (68° F) for two weeks.