Of Cats and Myces

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

Brewer:	Larry Maler		Email:	lmaler@tampabay.rr.com
Beer:	Of Cats and Myces		Style:	Strong Golden Ale
Type:	All grain		Size:	24.5 liters
Color:	5 HCU (~4 SRM)		Bitterness:	25 IBU
OG:	1.068		FG:	1.012
Alcohol:	7.2% v/v (5.6% w/w)
Water:	Soft water, no additives.
Grain:	10 lb. German Pilsner 0.5 lb. Wheat malt 0.5 lb. German Munich
Mash:	83% efficiency
	130°F : 30 minutes. Up to 159°F : 5 minutes. Then 147°F overnight, 9 hours. Two hour sparge. Temperature is held by a temperature-controlled hot-plate under an insulated stainless-steel pot.
Boil:	90 minutes	SG 1.061	27 liters
	1.5 lb. Light dry malt extract 0.5 lb. Cane sugar
	The Northern Brewer hops were added to the sparge run-off, i.e. "first-wort hopping" was employed. A teaspoon of Irish moss was added 10 minutes before the heat source was removed, with the 10-minute quota of hops.
Hops:	24g Northern Brewer (6.8% AA, 90 min.) 12g Hallertauer (3.8% AA, 30 min.) 12g Tettnanger (5% AA, 20 min.) 12g Hallertauer (3.8% AA, 10 min.) 3g Hallertauer (aroma) 2g Tettnanger (aroma)
Yeast:	White Labs: German Ale/Kölsch (WLP029), from the vial, no starter. White Labs web site says: Attenuation: 72-78%; Flocculation: Medium; Optimum Ferm. Temp: 65°F-69°F.
Log:	Brew date: Thanksgiving holiday, 24-25 November, 2005 Bottled: January 3, 2006
Carbonation:	Batch primed with 0.75 cup of white sugar boiled in water.
Tasting:	This was a very nice strong ale. Even my wife liked it, which is very cool because she hardly ever drinks beer.

Recipe posted 12/01/06.