Made you ask why

Found that most tradional recipes seemed adequte, and tried added
a technique that most homebrewer recipes have not featured

Brewer:	Stinger		Email:	-
Beer:	Made you ask why		Style:	English Strong (Extra Special) Bitter
Type:	Extract w/grain		Size:	5 gallons
Color:	16 HCU (~10 SRM)		Bitterness:	77 IBU
OG:	1.057		FG:	1.015
Alcohol:	5.4% v/v (4.3% w/w)
Water:	I use reverse osmosis water from start to finish for this recipe. Found that the purity of the reverse osmosis water produces a cleaner product that I prefer in a beer. Better water, means better beer.
Grain:	4.0 oz. Belgian biscuit 4.0 oz. American crystal 60L 4.0 oz. Belgian CaraVienne
Steep:	1 gallon water with all grains in socks, when water temperatur reaches 170° F, turn off heat and steep for 20 minutes. Sparge these grains in socks with one gallon of water and then SQUEEZE the socks to get all the tastey goodness.
Boil:	60 minutes	SG 1.071	4 gallons
	4.02 lb. Light malt extract 2.00 lb. Brown sugar 1.00 lb. Molasses
	Add 1 tsp. irish moss at the last fifteen minutes of the boil.
Hops:	1.00 oz. Galena (13% AA, 60 min.) 1.00 oz. Northern Brewer (8.5% AA, 45 min.) 1.00 oz. Willamette (5% AA, 30 min.) 1.00 oz. Fuggles (4.75% AA, 15 min.) 0.50 oz. Fuggles (aroma) 0.50 oz. Northern Brewer (aroma) 0.50 oz. Willamette (aroma)
Yeast:	Make the starter prior to the water coming to a boil. Use 2 packets dry Windsor Ale Yeast, in a starter of 1 pint water and two teaspoons of cron sugar. For the primary fermentation of 7 - 10 days. Rack into a secondary fermentory and re-pitch with an additional 2 packets of dry Windsor Ale Yeast, in a starter, just like in the primary fermetain period.
Log:	Brewed this recipe and found it to be rather easy with out any delay in fermentation. The additonal yeast pitched helps to refine and eliminate off flavors. Also shortens the amount of necessary to age. Age a minimum of 30 days, 90 days makes the final product better, and truely 6 months is the best for real enjoyment.
Carbonation:	0.8 volumes	Corn Sugar: 0.00 oz. for 4.8 gallons @ 70°F
	I rack the seconadry fermentor into a bottling bucket that has one pint of water that has been boiled for fifteen minutes to dislove and purify 3/4 cup of corn surgar.
Tasting:	I tend to enjoy this in the tradional English style, room temperatue. But if you prefer the product is apprecieated served in a chilled glass. Nice aroma from the grains and a smooth refreshing taste. Nice to enjoy without being to strong to the pallet.

Recipe posted 05/04/01.