Wizard of Oz

Brewed when daughter no.1 Amelie was watching The Wizard of Oz
Very basic equipment

Brewer:	Harold Gujelsnap		Email:	-
Beer:	Wizard of Oz		Style:	English Best (Special) Bitter
Type:	All grain		Size:	1.1 Imp. gal.
Color:	26 HCU (~14 SRM)		Bitterness:	32 IBU
OG:	1.050		FG:	1.012
Alcohol:	4.9% v/v (3.8% w/w)
Water:	Tap water with no additives
Grain:	1kg British pale 40g Belgian CaraMunich 80g British crystal 95-115L
Mash:	60% efficiency
	add grains to 3 litres of warm water, raise to 67 degrees C, stirring constantly. Take off the heat, wrap in duvet and leave for 75 mins. Add 2 litres of hot water, stir, and pour through sieve into brew bin, emptying grain into another bin when sieve is full. Add 2 or 3 L hot water to grains and repeat process for 2nd runnings. Volume collected approx 1.4 gallons.
Boil:	45 minutes	SG 1.039	1.4 Imp. gal.
	100g Brown sugar
	forgot to add Irish Moss added the 100g demerara sugar remove hop bag and strain late additions out with sieve, replace back into brew kettle, and allow to cool for 3 hours, then cool in sink of cold water to room temperature
Hops:	5g Cascade (5.5% AA, 45 min.) 5g Fuggles (5.25% AA, 45 min.) 3g Cascade (5.5% AA, 30 min.) 3g Cascade (5.5% AA, 15 min.) 5g Cascade (aroma) 5g Fuggles (aroma)
Yeast:	Pour into 2 gallon plastic fermentor from height to aerate wort Nottingham dried yeast, half packet Added 5g of fuggles and 5g cascade with yeast for dry hopping in primary
Log:	date: 15th January 2012 plan to ferment for 10 days then rack into i-brew 10 pint bottle for 3 to 4 weeks before applying CO2
Carbonation:	to be carbonated in i-brew system, using 8g CO2
Tasting:	finished wort tasted good, colour right on predicted

Recipe posted 01/15/12.