Procrastination Ale

Procrastination Ale was brewed late in November, racked 20 days later,
but not bottled for another 2 months! During this time, the beer was
being dry hopped, resulting in a pleasantly hoppy flavor.

Brewer:	Jeff Bryant		Email:	jhbryant@umich.edu
Beer:	Procrastination Ale		Style:	English Best (Special) Bitter
Type:	Extract w/grain		Size:	6 gallons
Color:	10 HCU (~7 SRM)		Bitterness:	18 IBU
OG:	1.045		FG:	1.010
Alcohol:	4.6% v/v (3.6% w/w)
Water:	Ann Arbor tap water was used with 1 tsp Gypsum and 1 tsp Burton Water Salts added.
Grain:	2 oz. American crystal 20L 2 oz. American crystal 60L
Steep:	The grains were added to the pot and heat was applied with stirring until the water seemed to steam a bit. The heat was turned off and the water allowed to sit 30 minutes before straining out the grains and heating to a boil again.
Boil:	60 minutes	SG 1.109	2.5 gallons
	6.6 lb. Light malt extract 8 oz. Brown sugar 1 oz. Molasses
	1/8 tsp yeast nutrient, and 1 tsp Irish Moss were added to the boil 10 minutes Prior to the end of the boil.
Hops:	1 oz. Northern Brewer (7.5% AA, 60 min.) .25 oz. Kent Goldings (6.5% AA, 30 min.) .25 oz. Kent Goldings (6.5% AA, 15 min.) .25 oz. Kent Goldings (6.5% AA, 2 min.) .25 oz. Kent Goldings (aroma)
Yeast:	2 packets of Danstarr (of Canada) Windsor Ale Yeast were used, rehydrating according to the instructions listed on the packaging.
Log:	Brewed Nov. 29 with onset of fermentation within 12 hours. Fermentation at 68 F throughout. Fermented ~20 days then racked into fermentor with 1 oz. East Kent Goldings (6.5%) as dry hops. Bottled 2 months later with 1 and 1/4 cups light dry extract to prime.
Carbonation:	4.8 volumes	Dried Malt Extract: 19.8 oz. for 5.5 gallons @ 68°F
Tasting:	Very hoppy. Excellent flavor and aroma. Head is decent then falls shortly leaving a pearly rim. Brown sugary sweatness. Pleasant mouthfeel (brewed w. Maris Otter extract by Edme). Some bitterness, but could use more.

Recipe posted 03/02/99.