It definitely tastes young right out of the primary, but after a little mellowing time in the basement, I think this will be a nice red ale.

The initial tasting of this beer was better than expected. It was quite similar to my very first beer with perhaps a bit more carbonation. I think this will be a great example to show people what you can do in just a month or two. 

1. Refrigerate about 3 gallons of water.
   
2. Start with approximately 1.75 gallons of water in the brewpot. Heat water to 160 degrees F.
3. Add grains to grain bag and add to water as it heats.
4. Steep grains for 20 minutes at 160 degrees F.
5. Remove grain bag, bring water to boil.
6. Turn off burner, add half of the malt extract (liquid and dry), stir until dissolved.
7. Bring the wort back to a boil, add bittering hops.
8. Boil for 45 minutes, turn off burners, add remaining malt extract, stir until dissolved.
9. Bring the wort back to boiling, boil for 10 minutes.
10. Add finishing hops, boil for five minutes.
11. Turn off the burner, fill sink with cold, iced water, and put the brewpot into the sink to start cooling. Cool to about 130-135 degrees F.
    
12. Clean and sanitize 6.5 gallon fermenter, airlock, hydrometer, thermometer, and collander.
13. Add 2 gallons of the water to the bottom of the fermenter.
14. Pour wort through the collander into the fermenter in order to strain the hops.
15. Top up the fermenter with the rest of the water to get to about 5-5.25 gallons.
16. Stir vigorously, then take a temperature and hydrometer reading.
17. Sprinkle the yeast over the top of the wort.
18. Seal the fermenter and shake vigorously to aerate the wort.
19. Install the airlock, and place the fermenter in an undisturbed and dark area with an ambient temperature between 60-80 degrees F.
20. Bottle with priming sugar from kit after 15 days in the primary fermenter.