Sal and Trevs Celebration IPA

An attempt to make a traditional IPA but keeping things simple. I wanted a strong, aromatic ale for bottling. The use of Amber coloured extract was the fault of my HBS - he had no Pale in stock. The use of so much DME was my fault - I didn't buy enough syrup. Still things turned out pretty good.

Brewer:	Nick Stubbs		Email:	-
Beer:	Sal and Trevs Celebration IPA		Style:	India Pale Ale
Type:	Extract		Size:	23 liters
Color:	13 HCU (~9 SRM)		Bitterness:	44 IBU
OG:	1.054		FG:	1.013
Alcohol:	5.3% v/v (4.2% w/w)
Water:	Plain soft, tap water.
Boil:	60 minutes	SG 1.066	19 liters
	1.6kg Amber malt extract 2kg Light dry malt extract
	5g Irish Moss in last fifteen minutes of boil.
Hops:	100g Fuggles (4.75% AA, 60 min.) 15g Fuggles (4.75% AA, 15 min.) 10g Kent Goldings (aroma)
Yeast:	Went for a big starter - 22g (two packet) of dried SafAle Ale yeast (S02?). Started in three pints of DME in a demi-john. The starter was bubbling after 15 minutes and used 24 hours later. Most of the activity had subsided but I had about a pint of slurry.
Log:	First time I boiled without using a hop bog - jeez, 100g of rehydrated fuggles don't half take up a lot of room in the copper. My normal aerator - an aquarium stone - disintegrated when I boiled it so aeration was done by 20 mins vigorous shaking. Yeast pitched at 21C and fermenter held at this temperature with lid on. Lag time was only a couple of hours. Lid removed 10 hours later. 30 hours after, gravity was at 1020 and krausen had collapsed - should have skimmed the first crop of yeast off when I had the chance. Trub removed from side of fermenter and lid replaced. Plan to rack to secondary at 1015 or so with a few grams worth of dry hopping.
Tasting:	Will update when ready but gravity sample taken from Primary at 1020 was good. No weird flavours - I was worried about using so much DME - plenty of complexity despite simple hopping schedule.

Recipe posted 04/12/05.