Cats and Myces 2010

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

Brewer:	Larry Maler		Email:	larrymaler@hotmail.com
Beer:	Cats and Myces 2010		Style:	Strong Blond Ale
Type:	All grain		Size:	21 liters
Color:	4 HCU (~4 SRM)		Bitterness:	56 IBU
OG:	1.082		FG:	1.016
Alcohol:	8.5% v/v (6.7% w/w)
Water:	Soft water, 2 teaspoons calcium sulphate, 0.25 teaspoons each of calcium carbonate and calcium chloride.
Grain:	12 lb. German Weyermann Pilsner 1 lb. Korean malt powder 1 lb. Flaked barley
Mash:	80% efficiency
	150°F 90 minutes. Temperature is held by a temperature-controlled hot-plate under an insulated stainless-steel pot. Two hour sparge.
Boil:	60 minutes	SG 1.072	24 liters
	1 lb. Cane sugar
	The first quota of hops were added to the sparge run-off, i.e. "first-wort hopping" was employed. A quarter teaspoon of Super Moss (Irish moss substitute) was added 15 minutes before the burner was shut.
Hops:	14g Summit (18% AA, 60 min.) 14g Summit (18% AA, 20 min.) 14g East Kent Goldings (5% AA, 15 min.) 14g Summit (18% AA, 15 min.) 14g East Kent Goldings (aroma)
Yeast:	Wyeast 2565 Kölsch yeast smack pack; made a 1 quart yeast starter.
Log:	Fermentation at 61°F, then 4 weeks in secondary also at 63°F. Started: Sep. 6, 2010 Siphoned: Sep. 18, 2010 Bottled: Nov. 13, 2010
Carbonation:	1.9 volumes	Dried Malt Extract: 160g for 23 liters @ 63°F
	Batch priming. The quantity of sugar is boiled in water, then cooled first by immersion of the pot in the sink, then cooled some more in the freezer for 30 minutes, in the pot it was boiled in.
Tasting:	Very nice light bodied brew. It has good bitterness to balance the malt sweetness. There is tremendous head retention due to the flaked barley.

Recipe posted 12/21/10.