Brother Bernardo's Honey Ale

This beer is what happens when you 1) have a number of friends in a monastic order, and 2) have a pile of beer odds and
ends and a lot of time on your hands.
The final result was a very smooth, slightly spicey ale. A good early fall beer.

Brewer:	JBG		Email:	gardners@centurytel.net
Beer:	Brother Bernardo's Honey Ale		Style:	American Pale Ale
Type:	Extract		Size:	5 gallons
Color:	4 HCU (~4 SRM)		Bitterness:	28 IBU
OG:	1.052		FG:	1.004
Alcohol:	6.2% v/v (4.8% w/w)
Water:	All H20 filtered with a Purr water filter.
Boil:	60 minutes	SG 1.065	4 gallons
	3 lb. Light dry malt extract .5 lb. Corn sugar 2.5 lb. Honey
Hops:	1.5 oz. Cascade (5.6% AA, 60 min.) .5 oz. Cascade (aroma)
Yeast:	One package of Munton-Fison dry ale yeast. Rehydrate in 1 cup 100 F H20 15 minutes before pitch. Pitched when wort was 82 F.
Log:	First made on Saint Nicholas' day, 2002. Boiled 4 gals H20 with dry malt extract, corn sugar, honey, and boiling hops. Boiled for 56 minutes, then added finishing hops for last four minutes of the boil. Cooled as quickly as I was able (not having a wort chiller at the time I used a bath tub of ice water). Added about 1.5 gals of water to carboy to bring final yeild up to 5 gals. I did not bother racking into a secondary fermenter. The beer was fermented and done after 23 days at a near constant 68 F. After bottling, aged for a mere two weeks.
Carbonation:	Add 3/4 of a cup of corn sugar at bottling
Tasting:	A very smooth, slightly spicey (from the honey and cascade hops) ale. Just right for fall's chilling (but not bitting) temperatures. This beer never had a chance to grow old. What is it about a home brewed beer and suddenly so many new, and renewed, friends?

Recipe posted 10/06/03.