Raise The Flag IPA

This is an English IPA that has medium body and on the upper end of bitterness for style.
Wyeast #1968 ESB adds to the fruitiness atop the 60 IBUs. In Willow Springs, NC, when the
"Brew Day" flag is raised, we drink "Raise The Flag IPA" in honor of the brew soon to be.
Revised on 4/23/98, Dry Hop schedule added.

Brewer:	Dan Johnson		Email:	ShagNOSPAM@ipass.net
Beer:	Raise The Flag IPA		Style:	India Pale Ale
Type:	All grain		Size:	12 gallons
Color:	13 HCU (~9 SRM)		Bitterness:	58 IBU
OG:	1.058		FG:	1.010
Alcohol:	6.2% v/v (4.9% w/w)
Water:	Burtonize well water.
Grain:	18 lb. British pale 2 lb. American crystal 40L 1 lb. American victory 1 lb. Flaked barley
Mash:	85% efficiency
	Single step mash at 154 degrees for 60 - 90 minutes.
Boil:	90 minutes	SG 1.050	14 gallons
	Irish moss at 15 minutes.
Hops:	5 oz. Northern Brewer (6.5% AA, 60 min.) 1 oz. Kent Goldings (5.4% AA, 45 min.) 1 oz. Kent Goldings (5.4% AA, 15 min.) 1 oz. Kent Goldings (aroma) 1 oz. Columbus (aroma)
Yeast:	Wyeast 1968 ESB from 3 liter starter or yeast cake from a similar PA batch.
Log:	Brewed on 3/26. Fremented at 66 degrees for 5 days and secondary with 1 oz of EKG hops and 1 oz. of Columbus hops for 7 days. Keg and condition and carbinate at 34 degrees for 3 weeks. Should clear quickly.
Carbonation:	2.3 volumes	Keg: 7.3 psi @ 34°F
Tasting:	This beer is a treat for all the senses ( except hearing ). The aroma and flavor of hops is very strong. The Columbus hops offer an interesting and aggressive profile to this bold beer.

Recipe posted 04/23/98.