Bullmoose Strong Ale Mark II

4th generation Bullmoose (nee Bullwinkle). Leaning toward / inspired by DH90

Brewer:	George With John and Andrew		Email:	nobody@nowhere.man
Beer:	Bullmoose Strong Ale Mark II		Style:	English Strong (Extra Special) Bitter
Type:	Extract w/grain		Size:	5 gallons
Color:	19 HCU (~11 SRM)		Bitterness:	69 IBU
OG:	1.089		FG:	1.012
Alcohol:	10.0% v/v (7.8% w/w)
Water:	1 gallon local brita, 2 gal water store ro, 16lb ice, plus brewing salts
Grain:	1 lb. American 2-row 1 lb. American crystal 40L
Steep:	104° grain + water to cover, 30 min 140° added 1 qt water at about 180°, 30 min 160° added 1 qt at 210° for 30 min, recirculate till runs clear final sparge with 1/2 gal. this is the brita water. Note: the 104° snuck up to 120 toward the end, times are within 5 min.
Boil:	60 minutes	SG 1.149	3 gallons
	4 lb. Light malt extract 6 lb. Extra Light dry malt extract
	Irish moss at start and again at 45 min. Start with just the grain wort, 4 lb LME, and hop schedule Add 6 lb DME 5-10 minutes before end of boil.
Hops:	1 oz. Columbus (15% AA, 60 min.) 1 oz. Nugget (12% AA, 60 min.) 1 oz. Centennial (10.5% AA, 45 min.) 1 oz. Chinook (12% AA, 30 min.) 1 oz. Cascade Pellet (6% AA, 15 min.) 1 oz. Cascade Leaf (aroma) 1 oz. Kent Goldings (aroma)
Yeast:	Safbrew t-58 (expired) two packets in a pint of wort taken before boil and chilled to 72° before pitching. Pitch half asap, half when starter looks active. Also, use red star premier curvee yeast in secondary.
Log:	Target brew date: Sun June 13 2010 fermentation at room temp in wood house, average 74° Secondary starts by Sun June 20, pitch premier curvee (champagne) yeast
Carbonation:	1.2 volumes	Dried Malt Extract: 1.93 oz. for 5 gallons @ 70°F
	Less convoluted than krausening used in previous version.
Tasting:	subnitted before brewing. will modify later.

Recipe posted 06/15/10.