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After hearing so much about it, a couple buddies from work (Mat and Genna) decided to brew some beer. I, of course, took this opportunity to join them and fill up my keg. We made the Brewmaster's Red, but added a couple oz of Centennial as a dry hop.

The recipe is as follows:

7.0 Liters Amber Malt Extract
200g Munich Malt Whole Grain

The whole grains were crushed and then steeped at 150 degrees for ~45 minutes.
The Amber Malt Extract was added and a 10 minute boil was required for protein break.

66g Northern Brewer hops were added.
30 minutes later, 30g Fuggel hops were added.
30 minutes later, 30g Cluster hops were added and the heat was shut off to the kettle after 5 minutes.

The wort was cooled to below 80 degrees and transferred to the fermentation vessel, which was vigorously shaken to aerate. 2 packages of Dry Ale yeast were pitched.

Nearly a month later, the fermented beer was dry hopped with 2oz Centennial hops. It was kegged/bottled 5 days later on 10/11/07.

It's not bad. Although I'm not a big fan of reds, this one is not overly sweet and has a nice hop flavor. It's also fairly heavy and chewy. Next time, I think I'll try the Brewmaster's Dark Red and hop the hell out of it.