4th Street Ale

Hopefully going to be my house ale,
The yeast is not to true to the
style, but again, my 'house' ale.
My rules.

Brewer:	4th Street Craft Brews		Email:	Cub_Mycologist@yahoo.com
Beer:	4th Street Ale		Style:	English Dark Mild
Type:	All grain		Size:	5.5 gallons
Color:	18 HCU (~11 SRM)		Bitterness:	20 IBU
OG:	1.040		FG:	1.008
Alcohol:	4.2% v/v (3.3% w/w)
Water:	1/2 Tsp. gympsum to sparge and boil.
Grain:	7 lb. American 2-row 1 lb. American crystal 40L 1 oz. Belgian chocolate .5 oz. British black patent
Mash:	75% efficiency
	single infusion, 153°
Boil:	90 minutes	SG 1.032	7 gallons
	irish moss at 75 min. Yeast energizer at knock out.
Hops:	.5 oz. Cluster (7% AA, 60 min.) .5 oz. Kent Goldings (5% AA, 30 min.) .5 oz. Cluster (aroma)
Yeast:	California yeast, White labs. I don't have a wort chiller so I chill a qt. fast and make a starter, gets about 8 hours before pitching.
Log:	brewed on the 24th of july, Hopeing for quick, only 10 days primary then to the bottles.
Carbonation:	pack priming sugar.
Tasting:	Tell ya on the 8th of august.

Recipe posted 07/24/06.