Cats and Myces 2011

Should I, after tea and cakes and ices,
Have the strength to drink a quart of Cats and Myces?

Brewer:	Larry Maler		Email:	larrymaler@hotmail.com
Beer:	Cats and Myces 2011		Style:	Strong Blond Ale
Type:	All grain		Size:	25 liters
Color:	3 HCU (~3 SRM)		Bitterness:	36 IBU
OG:	1.062		FG:	1.012
Alcohol:	6.4% v/v (5.0% w/w)
Water:	Soft water, 2 teaspoons calcium sulphate, 0.25 teaspoons each of calcium carbonate and calcium chloride.
Grain:	12 lb. German Weyermann Pilsner 1 lb. Korean malt powder 0.66 lb. Flaked barley
Mash:	75% efficiency
	150°F 90 minutes. Temperature is held by a temperature-controlled hot-plate under an insulated stainless-steel pot. Typical variation is 148°F to 152°F. Two hour sparge.
Boil:	60 minutes	SG 1.058	26.5 liters
	0.66 lb. Cane sugar
	First-wort hopping: The first quota of hops were added to the sparge run-off. A quarter teaspoon of Super Moss (Irish moss substitute) was added 15 minutes before the burner was shut.
Hops:	15g Summit (17% AA, 60 min.) 15g Summit (17% AA, 15 min.)
Yeast:	Nottingham dried yeast; I made a 2 quart yeast starter.
Log:	Fermentation at 63°F, then 5 weeks in secondary at 60°F, dropping to 55°F. Started: Sep. 4, 2011 Siphoned: Sep. 17, 2011 Bottled: Oct. 22, 2011
Carbonation:	1.9 volumes	Cane Sugar: 71.4g for 23 liters @ 55°F
	Batch primed.
Tasting:	November 19, 2011: Light-bodied, nice hop bite, slight ale fruitiness is detectable. A lovely beer.

Recipe posted 12/30/11.