Bombay Red Ale

After a very hectic May and the last of the school year, I'm finally brewing again. This time it's a red ale--malty and hoppy. Red ales are not exactly a recognized beer style, but nonetheless you'll find many a brewpub and craft brewery on the West coast with a great beer by that title. They are normally malty like an amber ale, but have as much (or more) hop flavor and aroma as a pale ale. Here's my current version.

Bombay Red

5 gallons

6 lbs. Alexander's Pale LME

1 lb. Munich Malt

1 lb. British Crystal Malt 75L

2 oz. Pale Chocolate Malt

3/4 oz. Columbus hops (14.5% AA) boiled for 20 minutes

1/2 oz. Cascade hops (6.5% AA) boiled for 15 minutes

1/2 oz. Cascade hops (6.5% AA) boiled for 1 minutes

1/2 oz. Columbus hops (14.5% AA) boiled for 1 minutes

1 oz. Cascade hops (6.5% AA) steeped for 30 minutes during chilling.

Fermented with a packet of Safale S-05 Dry Yeast

OG: 1.047

FG: 1.01?

SRM: 14 (Reddish Orange)

ABV: ~5%

IBU: 32