Hoppy Special Bitter

Fourth attempt to recreate that 'real ale' taste I remember from many years ago in England. The most prominent thing I remember was the hops.

Brewer:	Mike Tobias		Email:	Moike711@cs.com
Beer:	Hoppy Special Bitter		Style:	English Best (Special) Bitter
Type:	All grain		Size:	5.5 gallons
Color:	15 HCU (~10 SRM)		Bitterness:	48 IBU
OG:	1.049		FG:	1.010
Alcohol:	5.0% v/v (3.9% w/w)
Water:	Add burton salts to water
Grain:	6 lb. British pale 1 lb. American crystal 20L 1 lb. Dextrine malt (Cara-Pils) 2 oz. American chocolate 1 lb. Flaked wheat
Mash:	80% efficiency
	Single infusion mash at 150° for 60 mins
Boil:	60 minutes	SG 1.041	6.5 gallons
	Teaspoon of irish moss 15 mins from end of boil
Hops:	1 oz. Chinook (12% AA, 60 min.) 1.5 oz. Kent Goldings (5% AA, 15 min.) .5 oz. Chinook (aroma) .5 oz. Kent Goldings (aroma)
Yeast:	London Ale - got strain from a friend, not sure of Wyeast #.
Log:	Fermented at 68° for 12 days in conical fermentor, dumping trub and yeast every couple of days. Dropped temp to 40° in fridge for 48 hours, kegged and carbonated.
Carbonation:	1.0 volumes

Recipe posted 02/18/01.