96th Street Ale

A well hopped American Ale. Next batch I'm going to cut down on the hops a little.

Brewer:	doctorh		Email:	-
Beer:	96th Street Ale		Style:	American Ale
Type:	Extract		Size:	5 gallons
Color:	24 HCU (~13 SRM)		Bitterness:	47 IBU
OG:	1.052		FG:	1.014
Alcohol:	4.8% v/v (3.8% w/w)
Water:	None per se, but our water here in Omaha is pretty good.
Grain:	1 lb. British crystal 50-60L
Steep:	150 degrees for 30 minutes then strain into boil.
Boil:	60 minutes	SG 1.086	3 gallons
	3.3 lb. Light malt extract 3.3 lb. Amber malt extract
	1 tsp 15 min left in boil.
Hops:	1 oz. Chinook (12% AA, 60 min.) 1 oz. Willamette (5% AA, 30 min.) 1 oz. Cascade (6% AA, 15 min.) 1 oz. Cascade (aroma)
Yeast:	I've used Wyeast 1007 (German Ale) as well as Muntons Gold. Can't tell the difference.
Log:	5 days in primary, 7-10 in secondary.
Carbonation:	5 oz priming sugar in the bottling bucket.

Recipe posted 01/02/03.