Dark Amber Ale - Brits Delite

My first attempt at formulating a recipe. Chose an ale because it should be drinkable in about 6 weeks.

Brewer:	Mr. Sammy		Email:	30hollywood@msn.com
Beer:	Dark Amber Ale - Brits Delite		Style:	-
Type:	Partial mash		Size:	5 gallons
Color:	41 HCU (~19 SRM)		Bitterness:	25 IBU
OG:	1.052		FG:	1.015
Alcohol:	4.8% v/v (3.8% w/w)
Water:	1 tablespoon of gypsum was added at beginning of boil.
Grain:	2 lb. British pale 2 lb. British amber 4 oz. American chocolate
Mash:	65% efficiency
	Mashed grains at 156F. for 1 hour. Ran mash runoff through grains second time before sparging. Sparged at 170F. using sparge bag and bottling bucket to catch and disperse runoff.
Boil:	60 minutes	SG 1.074	3.5 gallons
	3 lb. 3 oz. Amber malt extract 1 lb. Amber dry malt extract
	Added gypsum at start of boil. Added amber DME at start of boil. At 30 min. added liquid amber extract. At 15 min added 2/3 tsp. Irish Moss.
Hops:	1 oz. Kent Goldings (5% AA, 60 min.) .5 oz. Kent Goldings (5% AA, 30 min.) .5 oz. Kent Goldings (5% AA, 15 min.)
Yeast:	Wyeast 1968 - Special London Ale
Log:	Brewed - 11/9/97 O.G. 1.061 Fermentation temp 67/68F. - Took 24 hours for fermentation to begin. Racked to secondary - Second gravity reading - Bottled - Final gravity reading -
Carbonation:	Boiled - 3/4 corn sugarin 1 cup water. Mixed in bottling bucket.
Tasting:	11/9/97 - first tasting - quite hoppy nice character.

Recipe posted 11/11/97.