World Champion II

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.

Grain bill

  • 14lb. 2-row pale malt
  • 2lb crystal 60° malt
  • 2oz roasted barley

Hop bill

  • 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.


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