It’s half-past midnight on the East Coast, and the Red Sox just swept the Colorado Rockies to win their second World Series in three years. In 2004, to celebrate, I put together a recipe I called “World Champion Strong Red Ale” — clearly, it’s time for a reprise.
The original WCSRA was an extract brew with specialty grains, but I think it’s time to make the leap to all-grain brewing, now. From what I’ve been reading, it sounds like a large cooler fitted with a manifold of slotted pipe for drawing off the wort is a popular DIY mash/lauter tun, so I’m going to try that out. Planned recipe after the jump.
- 14lb. 2-row pale malt
- 2lb crystal 60° malt
- 2oz roasted barley
- 2oz East Kent Goldings (60min)
- 1oz Willamette (15min)
- 1oz Willamette (2min)
- WLP004 Irish Ale yeast or similar
That should give me an original gravity around 1.088, a nice red color, and 40ish IBUs. I’ll provide updates on the construction of the mash tun and the mashing and brewing process.