RECON

When it must be dark, but you can't be loaded down - you have to be nimble, fast on your feet, and the nature of the game is surprise.
You must be RECON!

Brewer:	Old Corp Brewing		Email:	info@oldcorpbrewing.com
URL:	http://www.oldcorpbrewing.com
Beer:	RECON		Style:	American Brown
Type:	Extract w/grain		Size:	5 gallons
Color:	91 HCU (~33 SRM)		Bitterness:	35 IBU
OG:	1.060		FG:	1.010
Alcohol:	6.5% v/v (5.1% w/w)
Water:	No extra treatment - great from the ground as is..
Grain:	1 lb. American victory 1 lb. Belgian biscuit 8 oz. Belgian chocolate
Steep:	Steep for 1 hour (in at about 120°, hold at 165°), remove the grains and heat to boil
Boil:	60 minutes	SG 1.060	5 gallons
	6 lb. Amber malt extract 1 lb. Dark dry malt extract
	At boil, add the extracts and Northern Brewer. 1.5 tsb of Irish Moss last 10 min
Hops:	1 oz. Northern Brewer (8.5% AA, 60 min.) .5 oz. Liberty (4% AA, 30 min.) .5 oz. Liberty (4% AA, 15 min.)
Yeast:	White Labs pitchable English Ale yeast #WLP002, pitch in carboy at 75° to start the party
Log:	Ferment at 68° until the beasties are exhausted (pops down to about 1 per 2 minutes ~14 days)
Carbonation:	1 cup of light dry malt extract in 3 cups boiling water, pitch into transfer vessel, rack off the carboy into the vessel to mix, bottle and condition for 3 weeks at 70°.
Tasting:	Backyard party, found enough musicians for a band, set up and got rolling. About a hour in, drummer asked if there was any dark beer around. "Green-top cooler" I said, and off he went.. Back with bottle in hand and delight in his eyes, "Stacy said this is *YOUR* stuff?" "Yep" I replied. "Duuude - This is really good." Nuff said.. What would I change? Next time I'll bring my own guitar and amp.

Recipe posted 09/29/02.