Using Spalt

Had some Spalt hops, wanted to see how they taste/smell. Used remains of no name amber DME from LHBS.

Brewer:	Coly Moore		Email:	colymoore@yahoo.com
Beer:	Using Spalt		Style:	American Brown
Type:	Extract		Size:	1.70 gallons
Color:	24 HCU (~13 SRM)		Bitterness:	31 IBU
OG:	1.045		FG:	1.010
Alcohol:	4.5% v/v (3.5% w/w)
Boil:	minutes	SG 1.051	1.5 gallons
	1 lb. 10 oz. Amber dry malt extract
Hops:	0.41 oz. Cascade (6% AA, 60 min.) 0.14 oz. Cascade (6% AA, 30 min.) 0.49 oz. Spalt (aroma)
Yeast:	Repitched Nottingham by simply adding wort to the fermenter where the yeast cake was. Shook it very well to mix the yeast and aerate. Since I didn't clean or sanitize the fermenter between brews, I'm a little worried about contamination - we'll see.
Log:	01/19/02 - Boiled for 60 min, chiiled in cold water bath. Fermentation temperature varies from around 64F (night)to as high as 73F (sunny day). 01/21/02 - OG of 1.046 has dropped to 1.026. Not much activity. Stirred up yeast with sanitized whisk, gently swirling, didn't beat any air in.
Carbonation:	Later
Tasting:	Later

Recipe posted 01/22/02.