Ole Satty's Strong Ale

This is my first creation without a recipe. I was hoping to make a slightly stronger ale with less hops in order to retain sweetness. I love the English hops like Fuggles, so I chose them to provide the English flavors. I didn't want a lot of bitterness, so I used less hops than normal.

Brewer:	Matt		Email:	jagstang76@yahoo.com
Beer:	Ole Satty's Strong Ale		Style:	English Old/Strong Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	40 HCU (~19 SRM)		Bitterness:	14 IBU
OG:	1.071		FG:	1.020
Alcohol:	6.6% v/v (5.2% w/w)
Water:	Filtered tap water. My water tends to be pretty soft and is devoid of most minerals.
Grain:	3.6 oz. British Toasted Malt 0.91 lb. British Crystal 10-40 L 3.6 oz. British chocolate
Steep:	Steeped grains in 1.5 gals of water at 150 degrees for 30 minutes.
Boil:	60 minutes	SG 1.142	2.5 gallons
	9.11 lb. Light malt extract
Hops:	0.88 oz. Perle (8% AA, 60 min.) 0.88 oz. Fuggles (4.75% AA, 15 min.)
Yeast:	I wanted to experiment with using yeast from a previous batch of beer. So I racked a batch of Fuller's London Porter off the yeast slurry, brewed the old strong ale, and once it was cooled poured it into the fermenter with the slurry. The original yeast was White Labs English Ale - WLP002, which I pitched into a starter and then into the porter.
Log:	Pitched yeast on 1/8/04. Transfered to secondary (carboy) 1/17/04. Bottled with 1 1/4 cup of light DME on 2/22/04. Yield was 47 12 oz. bottles, and FG was 1.020 at room temp.
Tasting:	I will update the tasting notes once the beer has conditioned in the bottles for a few weeks.

Recipe posted 02/27/04.