X

This is a quick batch: boil, cool, ferment, (primary and secondary), then keg. The addition of honey brings up the alcohol while keeping the body light. The fact that it was aged in bulk 18 months was not part of the original plan!
It is meant to approximate Canadian light ales, or golden ales.
Canadians ask for an "X" when they want a Molson Export... now I've got my own X.

Brewer:	Larry Maler		Email:	lmaler@tampabay.rr.com
Beer:	X		Style:	American Pale Ale
Type:	Extract		Size:	22 liters
Color:	5 HCU (~5 SRM)		Bitterness:	23 IBU
OG:	1.051		FG:	1.008
Alcohol:	5.5% v/v (4.3% w/w)
Water:	Softened and charcoal-filtered tap water. No additions.
Boil:	75 minutes	SG 1.045	25 liters
	2.kg 42g Light dry malt extract 1kg Honey
	Irish moss, 1 teaspoon, in the last 15 minutes.
Hops:	28.5g Saaz (2.9% AA, 75 min.) 12g Tettnanger (5.1% AA, 75 min.) 5g Tettnanger (5.1% AA, 45 min.) 5g Tettnanger (5.1% AA, 30 min.) 5g Tettnanger (5.1% AA, 15 min.)
Yeast:	Wyeast European Ale yeast.
Log:	Brew date: X-mas, Dec. 25, 2002 Bottling date: June 27, 2004. That's right, 18 months later. I was busy, ok?
Carbonation:	Natural carbonation, batch prime with 0.75 cups DME. This is low: I thought to use the same amount of DME as corn sugar, which is obviously a mistake.
Tasting:	Nice, light, citrusy hop flavor. No hop aroma; I guess 18 mnths of aging took care of that. Good summer beer.

Recipe posted 07/17/04.