Viccy old bitter

should be a fairly pale strong medium bitterness ALE
if it's as good as I hope I will be making it in very large QTY
and selling itr to the czechs ( I hope )

Brewer:	thornp		Email:	thornp@blueyonder.co.uk or @atlas.cz
Beer:	Viccy old bitter		Style:	English Old/Strong Ale
Type:	All grain		Size:	5 Imp. gal.
Color:	15 HCU (~10 SRM)		Bitterness:	36 IBU
OG:	1.075		FG:	1.015
Alcohol:	7.8% v/v (6.1% w/w)
Water:	none,
Grain:	10.0 lb. British pale 1.01 lb. British amber 2.01 lb. Flaked barley 1.00 lb. Rolled oats
Mash:	80% efficiency
	just before final cooling, i'm adding a spoonful of amylase - just to cheat and transpose any starch into glucose - naughty of me I know, but the beer is clearer, no starch haze
Boil:	60 minutes	SG 1.126	3 Imp. gal.
	1 lb. Amber dry malt extract
	15 minutes before the end of the boil, it can be interesting to add 4oz of dried elberflower florets, gives the beer a fresh finish rather than a bitter one, makes it more palateable to the ladies (don't know if this is a good thing or not, I need to make more 'cos the wife now drinks it too)
Hops:	2 oz. Kent Goldings (5% AA, 45 min.) 4 oz. Kent Goldings (5% AA, 30 min.)
Yeast:	english ale yeast
Carbonation:	2.0 volumes	Honey: 3.61 oz. for 5 Imp. gal. @ 15°C

Recipe posted 04/14/07.