SHERWOODS WHIP ASS RED #2 REDEFINED.

INGREDIENTS NEEDED: (for 5 gallons)
10 LB's 2-ROW MALT.
1/2 LB CRYSTAL MALT
1/2 LB CARAPILS
1 LB SPECIAL "B" MALT
1 TSP GYPSUM FOR MASH (ONLY IF WATER IS SOFT.)
1 TSP SALT FOR MASH (ONLY IF WATER IS SOFT.)
1 TSP ACID BLEND IN SPARGE (ONLY IF WATER IS SOFT.)
1 TSP SPOON IRISH MOSS.
3 OUNCES OF PERLE HOPS.
2 OUNCES OF CASCADE HOPS.
GOOD STARTER OF YEAST (1968 SPECIAL LONDON OR WHAT EVER YOU LIKE).

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GRIND ALL MALT TO SUIT, AND PUT IN MASH TON.

HEAT MASH WATER (3 1/2) GALLONS TO 165-168 DEG'S 
(ADD SALT AND GYPSUM TO WATER IF WATER IS SOFT)
(APPROX. ONE QUART OF WATER PER POUND OF MALT)
ADD WATER TO MALT, AND MIX WELL.

MASH FOR 60 MIN. AT CONSTANT 145-155 DEG'S. (165-168 DEG'S. STRIKE).

HEAT LAUDERING WATER TO 170 DEG'S. (5-6 GALLONS)
ADD ACID BLEND TO WATER WILL HEATING.
LAUDER SLOW (FOR ABOUT 1 HOUR) TO MAXIMIZE YOUR YEALD OF SUGAR.
AT CONSTANT 155 DEG'S. IF IT ONLY TAKES 1/2 HOUR YOU ARE GOING TO FAST.
KEEP CHECKING GRAVITY SO THAT IT DON'T GO PAST 0.0

BRING YORT TO A SLOW BOIL (LET THE FOAMY HEAD DISAPER BEFORE ADDING HOPS)
ADD 2 OZ. (PERLE OR CASCADE) HOPS TO SLOW BOIL (SO THAT THE YORT
IS TURNING OVER), AND BOIL FOR 1 HOUR.

ADD 1 OZ. (PERLE OR CASCADE) HOPS AND 1 TBLS IRISH MOSS TO YORT AND
BOIL FOR 15 MIN. MORE.

PULL YORT OFF HEAT, ADD 2 OZ. (CASCADE) HOPS AND STIR WELL.

CHILL TO 80 DEG'S, TRANSFER TO PRIMARY FERMENTATOR,
PITCH YEAST.

(OPTIONAL)DRY HOP 1 OZ WHOLE LEAF.

FORMENT, RACK AND BOTTLE OR KEG TO YOUR OWN STYLE.