O’Davey Irish Red Ale

Mash at 152°F (67°C) for 60 minutes. Boil 60 minutes, adding hops as indicated. Ferment at 64°F (18°C) until specific gravity stabilizes at or near 1.012 (3.1°P). Package with 1.1 vol. (2.2 g/L) of CO₂ and optionally serve on nitro.

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