Irish Red Ale Recipe - Irish Red Ale

{"RecipeId":99934,"RecipeTypeId":10,"OriginalRecipeId":null,"UnitType":"s","IbuFormula":"t","CreatedBy":120722,"Name":"Irish Red Ale","Description":"","ImageUrlRoot":null,"StyleId":"15A","StyleName":"Irish Red Ale","BatchSize":5,"BoilSize":7,"BoilTime":60,"Efficiency":0.75,"DateCreated":"\/Date(1637945648157)\/","BrewSessionCount":1,"MostRecentBrewSession":18156,"Og":1.05334225,"Fg":1.01493583,"Srm":15.556076809670591,"Ibu":25.697708801572645,"BgGu":0.48175149720104848,"Abv":4.95442818,"Calories":179,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"91","Amt":"9","Ppg":"36","L":"2","Use":"Mash","Id":"535280","IngId":"126","Name":"Pale 2-Row - UK","CustomName":"","Rank":"1"},{"Per":"8","Amt":"0.75","Ppg":"35","L":"40","Use":"Mash","Id":"535281","IngId":"38","Name":"Caramel/Crystal 40 - US","CustomName":"","Rank":"2"},{"Per":"2","Amt":"0.185","Ppg":"29","L":"550","Use":"Mash","Id":"535282","IngId":"579","Name":"Roasted Barley - UK","CustomName":"","Rank":"3"}],"Hops":[{"Amt":"1","Type":"Pellet","Use":"Boil","Min":"60","Day":"0","AA":"4.7","Ibu":"17.3355337704271","Id":"557770","IngId":"11","Name":"Fuggles","CustomName":"","Rank":"1"},{"Amt":"0.5","Type":"Pellet","Use":"Boil","Min":"30","Day":"0","AA":"5.9","Ibu":"8.36217503114558","Id":"557771","IngId":"39","Name":"East Kent Goldings","CustomName":"","Rank":"2"}],"Yeasts":[{"Atten":"0.72","Id":"148496","IngId":"178","Name":"White Labs Irish Ale WLP004","CustomName":"","Rank":"1"}],"Others":[{"Amt":"1","Unit":"each","Use":"Boil","Id":"98262","IngId":"14","Name":"Irish Moss","CustomName":"","Rank":"1"}],"MashSteps":[],"Steps":[{"Id":"166984","Rank":"1","Text":"Strike Water @159 to reach 153 mash temp"},{"Id":"166985","Rank":"2","Text":"Mash for 60 Min"},{"Id":"166986","Rank":"3","Text":"Get temp to 170 and remove grain"},{"Id":"166987","Rank":"4","Text":"Start 60 min boil and follow hop schedule."},{"Id":"166988","Rank":"5","Text":"Add irish moss w/ 15 min left in boil"},{"Id":"166989","Rank":"6","Text":"Cool, add yeast and ferment @ 66 degrees"}]}