Grain bill:
- 24 pounds domestic 2 row
- 2 pounds munich
- 2 pounds crystal 60L

Hop bill:
- 2.75 oz Amarillo, 8.9% alpha acids, 60 minutes
- 4 oz Cascade, 7.6% alpha acids, 30 minutes
- 2 oz Cascade, 5 minutes

Yeast: Wyeast 1332, 1968 (one per each 5 gallons)

Primary: 2 weeks
Secondary: 1 week

Notes: Mashed in using 30 quarts, strike temperature 154° for full body, 60 minute mash, sparged 14 gallons at 170° for 70 minutes, collected 16 gallons of runoff, boiling for 60 minutes and ended up with 11.5 gallons. OG = 1.042. FG = 1.005, ABV = 4.5% for Wyeast 1332; FG = 1.002, ABV = 4.9% for Wyeast 1968.

The only real mistake we made here was the crystal was not dark enough. Instead of 60L, we should have used 80L or 135L. I was working at a brewery and saw a red ale made, and the brewer used crystal 135L. Still, it came out very nice, a little malty, some crystal 60L notes, and hoppy!