Wicked Bitch Extra-Ordinary Ale

This recipe began as an IPA. Oops! The first batch, brewed in Feb. 1998
turned out to be too malty-- though nicely bitter-- to be an IPA (as I
had envisioned it). So I let it age (it tasted poorly too) and after
two months it was better, 3- better still. In November this beer
rules!

Reminds me of a Belgian because of its complex Malt body, healthy dose
of hops and thick Head which leaves a delicate "belgian lace" on your
glass.

Also, Its Otherwise Unclassifiable.

Brewer:	J. M. Hart		Email:	rowjimmy@iname.com
URL:	http://homepages.infoseek.com/~rojimmy/index.html
Beer:	Wicked Bitch Extra-Ordinary Ale		Style:	Virginia Extra-Ordinary Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	27 HCU (~14 SRM)		Bitterness:	30 IBU
OG:	1.062		FG:	1.020
Alcohol:	5.4% v/v (4.3% w/w)
Water:	I used Gypsum before, but it really depends on the Water you start with, doesn't it?
Grain:	.5 lb. American 2-row (toasted) 1 lb. American crystal 40L
Steep:	I toasted the Two-Row Malt based on and Idea in a book. I put them in the oven for ten miutes at 350°. Previously, I steeped the grains to a boil! I'm gonna try and avoid that this time; steeping between 150° and 170° for 30 minutes.
Boil:	60 minutes	SG 1.207	1.5 gallons
	6.6 lb. Amber malt extract 1 lb. Light dry malt extract
	No Irish moss. I think the added protiens and unfermented sugars added alot to this finished product.
Hops:	2 oz. Chinook (12% AA, 60 min.) 1 oz. Cascade (6% AA, 30 min.) 1 oz. Cascade (6% AA, 15 min.) 1 oz. Willamette (5% AA, 15 min.) 1 oz. Willamette (aroma)
Yeast:	Previously I used Wyeast 1056 American ale yeast. this time I'm thinking about the Wyeast 1024 Belgian Ale yeast as it would likely compliment the flavors this beer develops during aging.
Carbonation:	Primed with 1&1/4 cup Amber DME.
Tasting:	My next batch is gonna be allowed to age... half of the batch goes to the "cellar". I use the quotes because its my "closet". Oh, well.

Recipe posted 11/25/98.