Dry Heat Chili

From Brew Your Own Aug.

Brewer:	Wes		Email:	wreing@lynx.neu.edu
Beer:	Dry Heat Chili		Style:	American Pale Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	7 HCU (~6 SRM)		Bitterness:	23 IBU
OG:	1.046		FG:	1.011
Alcohol:	4.5% v/v (3.5% w/w)
Water:	Boston Tap Water.
Grain:	.25 lb. Wheat malt
Steep:	Steeped at 155°F for 30 min. But the burner was off so the last 15min were at ~145°F.
Boil:	60 minutes	SG 1.091	2.5 gallons
	5 lb. Light dry malt extract
Hops:	1 oz. Northern Brewer (7.5% AA, 60 min.) 1 oz. Saaz (3.9% AA, 15 min.)
Yeast:	Wyest 1056 American Ale. Made a 500ml starter. The yeast was shipped on some VERY hot days. And was tired when I got it. Took 3 days to swell even though it was only 25 days old. The Starter was pitch a little late also. ~40hr after i started the starter, and ~16hr after the bubbling had slowed down.
Log:	8/5/2002 (Gravity = 1.????)-- Brew Day. Broke Hydrometer before I could take a reading. 8/7/2002 (Gravity = 1.022)-- There have been now signs of fermentation looking at the bubbler. Opening the pail however reveals a yeasty looking film on the surface. It doesn't smell great. But I tasted the sample and it tastes OK. Beery, alcohol flavor. Nothing really nasty. The temp ranges from 72°F-85°F

Recipe posted 08/08/02.