Cats and Myces - lagered ale

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

Brewer:	Larry Maler		Email:	lmaler@tampabay.rr.com
Beer:	Cats and Myces - lagered ale		Style:	English Old/Strong Ale
Type:	All grain		Size:	21 liters
Color:	4 HCU (~4 SRM)		Bitterness:	29 IBU
OG:	1.076		FG:	1.010
Alcohol:	8.5% v/v (6.7% w/w)
Water:	Soft water, no additives.
Grain:	11.5 lb. German Pilsner 1. lb. Wheat malt 0.5 lb. German Munich
Mash:	80% efficiency
	130°F : 30 minutes. Up to 155°F : 5 minutes. Then 149°F overnight, 9 hours. Temperature is held by a temperature-controlled hot-plate under an insulated stainless-steel pot. Two hour sparge.
Boil:	90 minutes	SG 1.073	22 liters
	6.4 oz. Cane sugar 3.5 oz. Honey
	The first quota of hops were added to the sparge run-off, i.e. "first-wort hopping" was employed. A teaspoon of Irish moss was added 15 minutes before the heat source was removed, with the 10-minute quota of hops.
Hops:	28.3g Northern Brewer (6.8% AA, 90 min.) 12g Hallertauer (4.2% AA, 30 min.) 12g Tettnanger (4.1% AA, 20 min.) 12g Hallertauer (4.2% AA, 10 min.) 3g Hallertauer (aroma) 2g Tettnanger (aroma)
Yeast:	The original version used a White Labs Kolsch yeast at room termperature. This cooler fermented version uses Nottingham Brewing Yeast, rehydrated according to instructions, but no starter. For details see: http://www.lallemand.com/ The blow-off was prodigious, as usual with the Nottingham yeast, even at lower temperatures.
Log:	Started Jan 8 2007, bottled May 27, 2007. Ambient temperature of fermentation was held between 60° and 64°F in a temperature controlled refrigerator, near the lower capability of this yeast. The higher temperature was used in the primary, lower temperature in secondary, and the drop between the two was gradual. After two weeks at 60°F, temperature was gradually dropped to 53°F for the extended lagering.
Carbonation:	Batch primed with 0.5 cup of white sugar boiled in water.
Tasting:	At bottling, this beer exhibited no evident burning from alcohol, or perhaps the alcohol was covered by the adequate but not overpowering bitterness.

Recipe posted 05/29/07.