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TYSA ale

This was my first attempt at home brewing on my own. not sure how much it is suppose to be like what i styled it after, but it is damn good.

Brewer: Colin Email:
Beer: TYSA ale Style: Strong Scotch Ale
Type: Extract w/grain Size: 5 gallons
40 HCU (~19 SRM)
Bitterness: 27 IBU
OG: 1.080 FG: 1.020
Alcohol: 7.8% v/v (6.1% w/w)
Water: I used water that was filtered, by a charcoal filter I think.
Grain: 8.0 oz. British crystal 50-60L
Steep: I put the grains in a bag, and then in the water as it was still cool, and then took the bag out a little before it started to boil.
Boil: 60 minutes SG 1.115 3.5 gallons
3.00 lb. Light dry malt extract
6.00 lb. Amber dry malt extract
Hops: 0.20 oz. Mt. Hood (5.5% AA, 60 min.)
1.00 oz. Cascade (6.9% AA, 45 min.)
1.00 oz. Mt. Hood (5.5% AA, 45 min.)
0.20 oz. Mt. Hood (5.5% AA, 30 min.)
0.20 oz. Mt. Hood (5.5% AA, 15 min.)
.1 oz. Cascade (aroma)
.4 oz. Mt. Hood (aroma)
Yeast: I used a White Labs WL004 Irish Ale HB, yeast strain. I let the test tube warm to room temperature and then pitched it to the wort.
Log: 2 weeks in primary fermintation, 2 weeks in secondary fermentation, 2 weeks of bottle conditioning.
Carbonation: Boiled about 3/4 of a cup of priming sugar, in a couple of cups of water, cooled it then added it to the beer just before bottling
Tasting: The beer was surprisingly good, haven't found any one that has disliked it. On a personal note, i think it is a little too sweet, so I will reduce the amount of malt used. Next batch will have some peat smoked crystal and see how that affects the taste. All in all a very good beer, will be a favorite, interested in seeing if any more conditioning will do to the taste.

Recipe posted 02/11/03.