Original Gravity: 1.052
Target Bitterness: 30 IBU
Target Volume: 11 gallons
16lb Briess 2-row
2lb 40L Crystal
4oz Roasted Barley (like Black malt, but made with unmalted, unmodified barley)
1lb Brown Sugar
Normally we like to express our recipes in percentages, but we had some trouble reverse-engineering the percentages from the recipe we used. Mostly we were unsure whether the percentages that we usually use were by weight, by volume, or by gravity units. We'll figure this out next week.
Bittering: 16 AAU Willamatte
Aroma: 2 oz Willamatte
Note that we put flavouring hops in at 20 minutes, and aroma hops in at 5 minutes. I don't mention this in recipes because you should decide how you like your beer when you're making it. You can put flavouring hops in anywhere from 10 to 40 minutes, and Aroma hops anywhere from 1 to 10 minutes, or after fermentation (dry hopping).
Also, we wondered about this choice of Hops. Willamatte obviously isn't a "traditional" Irish Red flavour, but since it wasn't our recipe and we had no knowledge of "traditional" Irish hops, we went with it.
Yeast: Wyeast 1084 Irish Ale, in a smack pack. Alcohol concentration up to 11 percent. Cool!
This brew went amazingly smoothly, really. We didn't get the Aroma hops in until the boil was just finishing, but no big deal. Additionally, we ended up talking a lot about the nanobrew. We'll probably start a new section in Engineering about the nanobrew.
Also, I can't resist: Can anyone else believe the news about Apple? And please excuse my British spellings.