<![CDATA[World Champion II]]>

<![CDATA[World Champion II]]>It’s half-past midnight on the East Coast, and the Red Sox just swept the Colorado Rockies to win their second World Series in three years. In 2004, to celebrate, I put together a recipe I called “World Champion Strong Red Ale” — clearly, it’s time for a reprise.

The original WCSRA was an extract brew with specialty grains, but I think it’s time to make the leap to all-grain brewing, now. From what I’ve been reading, it sounds like a large cooler fitted with a manifold of slotted pipe for drawing off the wort is a popular DIY mash/lauter tun, so I’m going to try that out. Planned recipe after the jump.

Grain bill

14lb. 2-row pale malt
2lb crystal 60° malt
2oz roasted barley

Hop bill

2oz East Kent Goldings (60min)
1oz Willamette (15min)
1oz Willamette (2min)

Yeast

WLP004 Irish Ale yeast or similar

That should give me an original gravity around 1.088, a nice red color, and 40ish IBUs. I’ll provide updates on the construction of the mash tun and the mashing and brewing process.

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