FUBAR Extra bitter

This was a specialty batch I put together for a brew party - a bittersweet ironic occasion for reasons that won't interest most, but in keeping with the theme this is an extra bitter ("wry") amber with a citrus (Liberty Hops) aroma.

Brewer:	Old Corp Brewing		Email:	info@oldcorpbrewing.com
URL:	http://www.oldcorpbrewing.com
Beer:	FUBAR Extra bitter		Style:	American Amber Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	27 HCU (~14 SRM)		Bitterness:	61 IBU
OG:	1.053		FG:	1.011
Alcohol:	5.4% v/v (4.2% w/w)
Water:	The water is great out of the ground as is, so I don't treat it.
Grain:	1 lb. American victory 1 lb. Belgian biscuit 1 lb. Flaked rye
Steep:	Steep the grains at 165° for one hour. Pull the grains, bring to boil, add liquid amber extract and a half oz. of Columbus Hops to get going. Follow the hopping schedule for the remainder of the boil.
Boil:	60 minutes	SG 1.053	5 gallons
	6.00 lb. Amber malt extract
	Added 2 tsp Irish Moss 15 min prior to end of boil
Hops:	0.5 oz. Columbus (15.9% AA, 60 min.) 0.5 oz. Columbus (15.9% AA, 45 min.) 0.5 oz. Liberty (4.6% AA, 30 min.) 0.5 oz. Liberty (4.6% AA, 15 min.)
Yeast:	White Labs English Ale yeast #WLP002 - pitched at 75°, for fermentation start
Log:	Racked from the kettle into the carboy (strained out the hop leaf - solids are fine for the yeast-critters to play with) Fermentation for ~13 days at 68° once the popping starts.
Carbonation:	Normally I bottle condition, but since the brew-party is 2 weeks away, it'll be strained and go on tap immediately after fermentation. (Won't be at it's best, but it'll hold its own against the miserable level of "competition" I generally get <vbg>) Otherwise I'd bottle condition with 1 cup of corn sugar (boil in 3 cups of water, pour into transfer vessel, strain carboy into transfer vessel to mix - leave remaining solids in the carboy for the compost later -, and bottle from there). 2 weeks minimum for conditioning/carbonation, better after 3.
Tasting:	well, I took this in a 5 gallon keg to the brewers party, didn't win (the guy who did deserved both kudos and encouragement - great stout, his second batch of brew! **follow the recipe!**), but with 8 brewers and about 45 people, I took an (almost) empty keg home. I've had several phone calls subsequent to the party (Duuuude - I really liked your beer! Even a co-worker who started his compliment "I really hate to say this, but..) I'm having a pint now of what's remaining while my next batch is on the boil.. good stuff, if I do say so mineself. (Think I'll stick with the rye!!) If you make this recipe, let me know how it comes out! fubar@oldcorpbrewing.com

Recipe posted 09/28/02.