Son of the Century Ale

Third runnings off Barleywine. Great complex flavor for a sub-3% beer.

Brewer:	ChriSto		Email:	-
Beer:	Son of the Century Ale		Style:	English Ordinary Bitter
Type:	All grain		Size:	2.6 gallons
Color:	24 HCU (~13 SRM)		Bitterness:	22 IBU
OG:	1.037		FG:	1.015
Alcohol:	2.9% v/v (2.3% w/w)
Grain:	5 lb. American 2-row 1 lb. Wheat malt 1 lb. American Vienna 1 lb. American Munich 6.0 oz. British mild 6.0 oz. Belgian biscuit 4.0 oz. British Carastan 4.0 oz. British crystal 50-60L 1 lb. British pale 1 lb. German Pilsner
Mash:	20% efficiency
	150F for 60 min.
Boil:	60 minutes	SG 1.027	3.6 gallons
	6 oz. Malto Dextrin
	IM at 15
Hops:	.5 oz. Kent Goldings (5% AA, 20 min.) .67 oz. Kent Goldings (5% AA, 10 min.) .5 oz. Kent Goldings (aroma)
Yeast:	US-05 - using secondary yeast cake from an RIS.
Log:	First parti-gyle brew. The 1.100 OG/100 IBU barleywine is in long-term storage for a 10/10/10 tasting date. I batch sparged 2 small batches to collect 4 gallons for the barleywine, then filled to the top to collect 3+ gallons for the ord bitter in a 3rd batch sparge.
Carbonation:	med-low carbonation
Tasting:	The multiple grains really add a lot of complexity to the beer, even though it's very light in color (probably 4-5 SRMs) and gravity from 3rd runnings. Can definitely have a few of these without effect.

Recipe posted 02/08/10.