big sarge's big brown ale

MALTS
6# Light Dry Malt Extract
4# Light/Pale Malt Extract Syrup
1 # Victory Malt
1# American Crystal 80L
1/2# American Chocolate

HOPS
60 min 3.0 Cascade(plug)
7.5 min 2.0 Columbus(leaf)

YEAST
White Labs Dry English Ale (WLP007)
This stuff is very fast!!!!!!
Batch size: 5.0 gallons
Original Gravity 1.096 (1.086 to 1.100) 1.098 Actual
Final Gravity 1.024 (1.021 to 1.026) 1.023 Actual
Color 21° SRM (Brown to Dark Brown)
Bitterness 53.4 IBU (Corrected)
BU:GU 0.56
Alcohol 9.6% A.B.V. 7.4% A.B.W.
Calories 316 per 12 oz.

Brewer:	Robert		Email:	roblefevre@hotmail.com
Beer:	big sarge's big brown ale		Style:	Barley Wine / old ale
Type:	Extract w/grain		Size:	5.0 gallons
Color:	48 HCU (~21 SRM)		Bitterness:	42 IBU
OG:	1.089		FG:	1.023
Alcohol:	8.6% v/v (6.7% w/w)
Water:	3 gal poland springs + 1 litre fiji spring water for the boil
Grain:	1.0 lb. crystal 80 1.0 lb. victory 0.5 lb. chocolate
Steep:	elevated water temp to 165 and turned off heat then steeped for 20 min lid on
Boil:	60 minutes	SG 1.149	3.0 gallons
	6. lb. Light Dry Malt Extract 4. lb. Light/Pale Malt Extract Syrup
	servomyces - get this stuff for last 10 min of boil whirlflock - last 15 min boil 1/2 tsp gelatin 2 days before bottling
Hops:	3 oz. casade (6.6% AA, 60 min.) 2 oz. columbus (12.6% AA, 7.5 min.)
Yeast:	wlp007 dry english ale
Log:	damn this yeast is fast
Carbonation:	bottle conditioned with priming sugar

Recipe posted 09/05/08.