OCT.7

This is being brewed for a tailgate party for the Buffalo Bills vs. N.Y. Jets on Oct 7 2001. The people that will be drinking this are not "real beer" people.

Brewer:	Jim Johnson		Email:	Hop_Head@webtv.net
Beer:	OCT.7		Style:	Cream Ale
Type:	All grain		Size:	10 gallons
Color:	5 HCU (~4 SRM)		Bitterness:	23 IBU
OG:	1.051		FG:	1.010
Alcohol:	5.3% v/v (4.2% w/w)
Water:	1/2 Distilled water, 1/2 filtered tap water. Add 1 tsp Calcium Cloride to mash.
Grain:	15 lb. American 2-row 4 lb. American Vienna 1 lb. Flaked barley 5 lb. Flaked rice
Mash:	55% efficiency
	Mash in @ 122°, start recirculation, hold 10 minutes. Raise 1°-2°/min. to 150° hold 60 minutes. Raise to 165°, stop recirculation and sparge with 175° water to desired volume.
Boil:	90 minutes	SG 1.044	11.5 gallons
	3tsp Irish moss and 2tsp yeast nuitrient added with 15 minutes left in boil.
Hops:	2 oz. Styrian Goldings (5.5% AA, 60 min.) 1 oz. Tettnanger (4.5% AA, 10 min.)
Yeast:	Wyeast 1056 (American Ale) in 40oz starter.
Log:	CF chill 5 gallons to carboy. Add 2tbsp roasted barley flour to brewpot, let steep for 5 minutes. CF chill remaining 5 gallons. This will give me 5 gal. light colored ale and 5 gal. of a reddish colored cream ale.
Carbonation:	Both carboys will be transferred to kegs and force carbonated. They will be served side by side and I will be asking the "boys" what the difference is.

Recipe posted 07/19/01.