Red beer recipe?

BeyerDyke Irish Red

http://www.homebrewtalk.com/showthread.php?t=49120

The rest of the HBT recipe database is here... there may be a couple other reds stashed in there somewhere...

http://www.homebrewtalk.com/forumdisplay.php?f=82

And if nothing else, you can ask for a recipe, someone will surely have one to your liking...

http://www.homebrewtalk.com//index.php?referrerid=...

2 cans (3.3 lbs ea.) John Bull light extract or equivalent

1/2 lb. Victory toasted malt

1 lb 80 lovibond crystal malt

2 oz Kent Goldings Hops (about 5-6%alpha acid)

2 oz. Willamette hops (5-6% alpha acid)

2 pks Munton's dry yeast (ale)

Steep grains in 2 gal. H2O - on low heat for 30 min until the

"tea" turns copper colored

Remove grains (either use a grain bag or strain into a different vessel).

Increase heat to high , stir in extract and bring to boil.

Add 2 oz. Goldings hops, boil for 45 min.

Add 1 oz. Willamette hops, continue boil for 15 min.

Add last oz of Willamette hops, turn off heat and steep

for 2 min.

Sparge wort into fermanting vessel. Add cold water to

make 5 gal. in volume. Pitch yeast when cool.

Ferment to completion, rack off into clean vessel, leaving trub on the bottom and bottle.

Bottling instructions:

Dissolve 5oz of corn sugar in hot water, add to racked off wort. Bottle as normal.

This will make a nice deep "red" beer that is not too heavy and easy to drink while being pleasantly hopped - akin to an English "Special Bitter".

This is my Fave Red Beer!

INGREDIENTS

1 (12 fluid ounce) can or bottle beer

1 (5.5 ounce) can tomato-vegetable juice cocktail

1 dash Louisiana-style hot sauce

1 dash Worcestershire sauce

1 pinch seasoning salt

DIRECTIONS

In a frozen beer mug combine tomato-vegetable juice, hot sauce, Worcestershire sauce and seasoning salt. Pour in cold beer.

Sorry, I don't home brew.

**Peachy, that looks like a good recipe for a Red Eye, thanks I will have to try it.