Margeret Thatcher

I put together a recipe loosely and then describe it by the
yeast profile. Grain selection were done by taste not region or
color. Hugh Baird (nutty flavor) or Maris Otter (crisp) do not appear on the spread sheet data base so I approximated. If you're a style stickler the grains alone might throw this recipe off the chart. But tasting the grains at the shop is a fun way to put together a recipe. Style is hard to stick to, and I have a problem calling it my own if I don't tweek it a bit.

Brewer:	DaveofSherwood		Email:	koontofsinjasac@gmail.com
Beer:	Margeret Thatcher		Style:	English Pale Ale
Type:	Extract w/grain		Size:	10 gallons
Color:	9 HCU (~7 SRM)		Bitterness:	40 IBU
OG:	1.060		FG:	1.008
Alcohol:	6.7% v/v (5.3% w/w)
Water:	Water is heated to chase away chlorine and then steeping starts on the gas stove. This saves on propane. This town has well water with several different well heads throughout the town so it varies but has never posed a problem with brewing. I never bothered with chem analysis.
Grain:	1 lb. Hugh Baird 2 lb. Maris Otter
Steep:	Grain bags with equal parts in two pots on the stove. I like to use oversized bags to allow for water to flow through even when the grains expand. Steep time was a good hour and a half with the temp maxed out at 155 degrees F.
Boil:	One Hour minutes	SG 1.060	10 gallons
	14 lb. Light malt extract
Hops:	.5 oz. Green Bullet (12% AA, 60 min.) .75 oz. Simcoe (8% AA, 60 min.) .5 oz. Green Bullet (12% AA, 45 min.) .5 oz. Green Bullet (12% AA, 30 min.) .5 oz. Green Bullet (12% AA, 15 min.)
Yeast:	No starter. I used Safale 03 dry yeast. The price is right and it might be the only thing I buy from the French.
Log:	Hops were added throughout the boil. The boil takes place outside in a converted keg. I split the batch between two fermenters and keg it after three weeks depending on sediment and timing.
Carbonation:	Forced. A lower carbonation might be the ticket with one. I might cask 5 gallons.

Recipe posted 10/19/08.