New Brewery Location

I found a place to brew in State College. My apartment is not really conducive to brewing, so I head over to my friend Greg's place. He has a keggerator and a nice flat concrete area outside for the turkey fryer. We have brewed two beers there: the first was a clone beer from a kit bought by another guy, Nick, and the second was a new take on my Mac's Irish Red recipe. The clone beer turned out well, even though Greg's house was ridiculously hot and the fermenter went a little crazy. The new irish red (which may turn out to be an amber) is fermenting now. The wort tasted great so I am pretty excited.

Nick, Greg and I funneling the beer into the carboy. Nick seems to approve.

Amber Ale/Irish Red mystery beer:
Grains Steeped @ ~165 F for about 30 minutes

• 1 lb Caramel Malt
• 1 lb US Breiss Aromatic 21 L mildly kilned (strong malt aroma +deep color)
• 1/4 lb chocolate malt
• 1/4 lb vienna malt

Malt Extract:

• 5.4 lb (a 4lb can and a 1.4 lb pound can) of Alexanders Pale Extract
• The lid from the small can (Greg was hung over and dropped it in...oops)

I also tried cold steeping about 1/4 lb of the chocolate malt in a gallon of water because someone told me it would give a nice red color. It didn't turn red, but I added this water anyway.

Hops:

• Bittering (60 minutes): 1 oz Perle (Gr) 8.3% alpha acid
• 30 minutes: 1 oz Santium (US) 6.1% alpha acid
• Aromatic (5 minutes): 1 oz Tettnang (Gr) 5.1% alpha acid

Yeast: Safale S-04 dry ale yeast (it was in a blue packet)
O.G. 1.048

I didn't add any irish moss or other fining agent, this will be a murky beer.