Strong Arm Ale

Brewer:	magnumice77		Email:	magnumice77@hotmail.com
Beer:	Strong Arm Ale		Style:	English Old/Strong Ale
Type:	Partial mash		Size:	5.25 gallons
Color:	11 HCU (~8 SRM)		Bitterness:	36 IBU
OG:	1.071		FG:	1.010
Alcohol:	7.9% v/v (6.2% w/w)
Water:	Artesian well water for everything. It's from a public artesian well.
Grain:	3 lb. British pale 1 lb. British Munich
Mash:	70% efficiency
	Bring all grains slowly up in cold water to 148F - 152F. Should take at least half an hour. Keep at 152F for another half an hour. Drain grains into brew pot through 5 gallon paint strainer bag. Seal paint strainer bag with string and rinse the grains with 5 cups 170F water for half an hour in an insulated cooler. Drain liquid into brew pot and re rinse the grains in the cooler with 5 more cups of 170F water for another half hour. You should end up with aproximately 3.5 gallons wort.
Boil:	60 minutes	SG 1.106	3.5 gallons
	6 lb. Light malt extract 1 lb. Light dry malt extract
	Bring to boil the aproximately 3.5 gallons wort. Turn off heat and add the LME. Bring back to boil and then add hops according to schedule. Add 1 tsp. Irish Moss and 1/4 tsp. yeast nutrient with 15 minutes left in boil. Also added the 1 lb. DME with 15 minutes left. Cooled down and added enough 32F water to the fermenter to bring it up to 5.25 gallons and 68F temperature.
Hops:	2 oz. Fuggles (4.75% AA, 60 min.) 1 oz. Fuggles (4.75% AA, 45 min.) 1 oz. Willamette (5% AA, 15 min.)
Yeast:	Nottingham dry yeast rehydrated for 15 minutes in 1 cup 80F artesian well water. This nuetral yeast doesn't overpower the malt and hops flavor. Can use Safale 04 or Safale 05 also. It seems that I have been getting better attenuation with the dry yeasts.
Log:	Ended up with 56 twelve ounce bottles.
Carbonation:	5 ounces by weight corn sugar.

Recipe posted 10/23/07.