CINCINNATI RED

Ingredients
8 lbs Alexanders light extract syrup
14 oz. Crystal malt 80° Lovibond
2 oz. Chocolate malt
2 oz. Centennial hops (30 mins)
2 oz. Cascade hops (10 mins)
1 oz. Cascade hops (steep at end of boil)
Wyeast 1056 American Ale

Method
Steep grains at 160° F. in 2-5 gal water for 20 minutes.
Bring to boil and add extract 1.5 oz. of hops.
Boil for 30 mins. And add .5 oz of hops.
Boil 20 mins and add 1 oz. Cascade hops.
Boil 10 mins more.
Add 1 oz. Cascade hops, turn heat off and steep.
Total boil 60 mins.
Top up to 5 gals with cold water.
Pitch yeast.
Primary ferment at 68° F. for one week.
Secondary ferment for 2 weeks at 68° F.
Bottle

Received from:- Brian Summers