The Red Bearded Wortman Ale - Irish Red Ale

Buy all grain and mill it in one bag
Clean Wort pot (mine is 24 quarts) add 3.5 gallons of spring water and heat to 160 degrees
Put grain bag on pot
Slowly add in and stir all grain til evenly mixed and cover. Temp should approach 152 degrees. Check and stir every 10 min to make sure temp stays at 150-152 degrees for 60 MINUTES.
At 60 minutes pull out grain bag.
No mash out
Put wort to boil.
When boil starts stir and add 1 oz Fuggles hops
At 15 minutes left stir and add 1oz East Kent Goldings hops and 1 tsp Irish Moss
Turn off at 60 minutes. Cool in ice bath or chiller and when it gets to 70 degrees transfer to primary fermenter.
Take Original Gravity. Should be around 1.038
Hydrate your yeast for 20 minutes before you pitch it. I started hydrating the yeast when my wort was around 95 degrees so it would be hydrating for about 20 minutes before wort reaches 70 degrees.
Cover tight with airlock
My basement is 68 degrees which is a perfect temp to ferment.
After about a week bubbling should stop. Test SG and when the SG is the same for two straight days then fermentation has stopped. At this point transfer to 2nd fermenter
After another two weeks bottle.
Bottle condition 2-3 weeks and enjoy!