Screwed it up!

Used a new primary fermenter, pitched the yeast and saw no actoion in the air lock...so naturally assumed I had bad yeast. 3 packets (2 of them Wyeast smackpacks) figured out the "new" lid doesn't close...crossed my fingers and hoped beer would be made...SURPRISE! It made beer! Not good beer but beer none the less...promise to do better next time.

Brewer:	Ken Jenkins		Email:	KJenkinsAF@aol.com
URL:	http://www.geocities.com/KJenkinsAF
Beer:	Screwed it up!		Style:	American Amber Ale
Type:	Extract		Size:	5.5 gallons
Color:	7 HCU (~6 SRM)		Bitterness:	17 IBU
OG:	1.056		FG:	1.010
Alcohol:	5.9% v/v (4.6% w/w)
Water:	Filtered using "Big Berkley" London water filtration unit.
Boil:	60 minutes	SG 1.123	2.5 gallons
	6.6 lb. Light malt extract 1.5 lb. Honey
	Irish moss, Gypsum
Hops:	1.0 oz. Fuggles (4.75% AA, 60 min.) .5 oz. Hallertauer (4.25% AA, 45 min.) .5 oz. Kent Goldings (5% AA, 30 min.) .5 oz. Tettnanger (4.5% AA, 30 min.) .5 oz. Fuggles (aroma)
Yeast:	Belgian Strong Ale, Belgian Trappist, Munton and Fison's packaged dry yeast...(see I told you I screwed up)
Log:	Brewed the 11th of September (open container) see above. Racked to secondary after 6 days of no yeast action (duh!). Saw some action left for another 5 days, bottled 22 September.
Carbonation:	3/4 cup corn sugar, boiled cooled added to fermenter then moved wort to bottling bucked and bottled.
Tasting:	Taste out of the bucket reveals very hoppy flavor, low malt, high alcohol, slightly astringent aftertaste. Make sure the damn lid fits the fermenter! Probably not go for the high acid Tettnanger hops. Stay away from Vinotech hops.

Recipe posted 09/23/00.