Mill Valley Sunset

I created this beer for my girlfriend who was born in the San
Francisco Bay Area, tailoring it for her tastes and using her favorite
photograph of Mill Valley as a label. You think I'll score any
brownie points for this? Noooo! But that's ok ;)

Brewer:	Terry Freeman		Email:	colonelpanic@ladyofthewell.com
Beer:	Mill Valley Sunset		Style:	California Common
Type:	Extract w/grain		Size:	5 gallons
Color:	20 HCU (~11 SRM)		Bitterness:	41 IBU
OG:	1.045		FG:	1.013
Alcohol:	4.1% v/v (3.2% w/w)
Water:	I used Crystal Springs water with 1/2 tsp of Burton Salts to counter the incredible purity of this RO water.
Grain:	2 lb. American crystal 10L 1 lb. American crystal 40L 4 oz. Toasted American Crystal 40L
Steep:	I decided to try the cold extraction method, steeping the grains over- night in 1 gallon of cold water then sparging with 1 gallon of water at 170° to make up my 2 gallon partial boil.
Boil:	60 minutes	SG 1.112	2 gallons
	4 lb. Extra Light dry malt extract
	Add 1/2 Tsp. of rehydrated Irish Moss at final 15 minutes of boil.
Hops:	2 oz. Northern Brewer (9.3% AA, 60 min.) .5 oz. Northern Brewer (9.3% AA, 15 min.) 1.5 oz. Northern Brewer (aroma)
Yeast:	Wyeast #2112 California Lager, creating a 2 pint starter with 1 cup DME boiled in 2 pints water.
Log:	I'll be brewing this on Sunday, 24 February 2002. My fermentation temperatures are probably going to be near the upper range of acceptability (65°-70°) so I'm hoping for the best.
Carbonation:	2.7 volumes	Dried Malt Extract: 8.65 oz. for 5 gallons @ 70°F
	After priming with with 245 grams of extra light DME, I'll be bottle conditioning at 68°-70° for 2 weeks and I'll follow this with another 2-3 weeks of cold conditioning outdoors(40°-50°) to help clean up any problems created by my warmish fermentation.

Recipe posted 02/23/02.