American Brown Ale (Dark/Bitter)

Classic homebrew.

Brewer:	Tom Healy		Email:	tomh51369@yahoo.com
Beer:	American Brown Ale (Dark/Bitter)		Style:	American Brown
Type:	All grain		Size:	5.5 gallons
Color:	52 HCU (~23 SRM)		Bitterness:	99 IBU
OG:	1.047		FG:	1.014
Alcohol:	4.2% v/v (3.3% w/w)
Water:	Dusting of gypsom and yeast nutrients. Boiled Hollywood tap (low to med hardness). Just wanted to clean up the liqour and drop out the flouride!
Grain:	7 lb. American 2-row Breiss Pale Ale 0 lb. 8 oz. Belgian aromatic 1 lb. American crystal 60L 8 oz. American chocolate 8 oz. Belgian CaraMunich 56L 1 oz. Flaked wheat
Mash:	75% efficiency
	Single Infusion High 155° to 157° because wanted increase mouthfeel. Agitation and some hot water addition. Left to mash overnight (standard practice for my reasons).
Boil:	90 minutes	SG 1.047	5.5 gallons
	No Boil over, great rumble.
Hops:	2 oz. Columbus (12% AA, 90 min.) 1 oz. Centennial (8.7% AA, 10 min.) 1 oz. Centennial (8.7% AA, 5 min.)
Yeast:	NOTTY carefully sprinkled in a circle on the foamed wort ( whats the diff? with hydration by the time the foam settles it is hydrated)
Log:	Mash 25 Oct 2013. Wonderful aromatics, All conditions normal! .69 attenuation, 156 cal per 12 oz. Nice trub pile. I aerate by swishing Idont wirlpool. Cooled by tub about 3 hours. Ill have to clean my wort chiller. Lost .5 gal in yeast, bottles 5 gals in 12 oz bottles.
Carbonation:	.6 cup about 4 oz sucrose inverted with citric acid.
Tasting:	So far, nice clear dark color. Fruity taste. No flaws. Has flavor of some of my brews from years past. So much hop bittering went down with this yeast. the yeast was mouth numbing!

Recipe posted 10/30/13.