Drowning Wasp Ale

Reworking my signature recipe... cross your fingers!

Brewer:	BrewPilot		Email:	-
Beer:	Drowning Wasp Ale		Style:	American Amber Ale
Type:	All grain		Size:	5.5 gallons
Color:	13 HCU (~9 SRM)		Bitterness:	14 IBU
OG:	1.045		FG:	1.008
Alcohol:	4.7% v/v (3.7% w/w)
Water:	Low chlorine municipal tap
Grain:	4 lb. 12 oz. American 2-row 4 lb. Wheat malt 1 lb. 4 oz. American crystal 20L 1 oz. American black patent
Mash:	66% efficiency
	Single step infusion at 156F for 50 minutes. Added the finely crushed black malt during the last 20 minutes of the mash.
Boil:	60 minutes	SG 1.038	6.5 gallons
	Irish moss @ 15 minutes
Hops:	.5 oz. Kent Goldings (6% AA, 45 min.) .5 oz. Hallertauer (3.3% AA, 15 min.)
Yeast:	Nottingham 11g dry yeast packet
Log:	Brewed on 8-7-06, fermented warmer than desired, 9 days @ 75F until completion. I will be home in 4 days to bottle. On 8-12-06 took a small sample, SG 1.010 and the taste, perfect, very clean.
Carbonation:	Boiled 2 cups water, added 1 cup clover honey, added to beer and bottled.
Tasting:	True malt flavor from the Nottingham yeast, clean, crisp finish and smooth. A little light on the palate, but the Nottingham attenuates well.

Recipe posted 08/15/06.