Mike Harvey's SuperGold

This beer is named in honor of Mike Harvey, the nationally-known Oldies Rock Show host, whose
Saturday night radio program is heard from coast to coast and is "MUST" listening too Rock 'n' Roll
dinosaurs like my wife and I. He performs an annual sock hop here in Ashland Every July, and 2
years ago I mentioned to him I was a homebrewer. He was very interested, and I promised I would
make a batch up in his honor. This beer is the result. It's designed to have about the same color as
commercial beers, but to provide a fine quality craft-beer experience that won't scare the heck out
of folks who are frightened away by heavy, dark beers. This beer proved to be a taste sensation
with good. clean, crisp flavor and a marvelous smell. He loved it, and I have been asked to make
two more 20 gallon batches for a wedding and a company cruise. It provides a fine alternative to
comercial lagars and is the kind of beer that is great for dancing the night away on a Hot July
evening!

Brewer:	Strange Brewer, aka Rick Olivo		Email:	ashpress@win.bright.net
Beer:	Mike Harvey's SuperGold		Style:	Specialty Beer
Type:	All grain		Size:	10 gallons
Color:	6 HCU (~5 SRM)		Bitterness:	30 IBU
OG:	1.055		FG:	1.012
Alcohol:	5.5% v/v (4.3% w/w)
Water:	Water came from a natural artesian spring. Call it medium hard with carbonates, low in sulphates.
Grain:	14 lb. American 2-row 4 lb. Wheat malt 2 lb. American Vienna 2 lb. Dextrine malt (Cara-Pils) 4 lb. Flaked rye
Mash:	45% efficiency
	I mashed in a 52 quart Ice Chest preheated with boiling water for 15 min. Mash in at 122 degrees with a fairly stiff mash. Add water to get to 156 degrees. I had to drain part of the liquor and heat it to 190 degrees to reach the proper temp. Ice chest lost 1 degree during the 90 minute mash.
Boil:	90 minutes	SG 1.046	12 gallons
	2 lb. 14 oz. Honey
	Add 2 tsp Irish moss with 15 min remaining in boil. Add yeast nutrient as per label instructions at beginning of boil.
Hops:	2 oz. Northern Brewer (6.5% AA, 60 min.) 2 oz. Cascade (3.5% AA, 15 min.)
Yeast:	Used 2 packets of EDME Dry ale yeast. Rehydrated 15 min prior to pitching.
Log:	Fermented at 70 degrees until high Kreusen reached. Moved to 65 degree location for rest of primary. After one week in primary, racked to secondary and placed in 56 degree location for four weeks. Racked to Corny Keg and pressurized to 10 psi. Placed in refrigerator at 36 degrees.
Carbonation:	Kegged and cold conditioned four weeks @ 10 PSI. When ready to bottle, increased CO2 pressure to 15 psi and froze sanitized bottles. Filled bottles using filler hose on cobra faucet. Bottles filled all the way to the top to prevent oxydation problems. There was little foaming as the beer was lowered to 32 degrees. These measures insured the carbonation levels were very adaquate when served. There was a certain amount of spillage from overflows, but this was easily recovered in a stainless steel bowl and provided a nice bonus for the bottler.
Tasting:	Excellent head. leaves pronounced Belgian lace. Tasty, grainy, moderate malt flavor. Not overly hoppy. Clean finish, not fruity. Slightly sweet. Next time I will use Breiss two row brewer's grist. Since I have begun using this product, I have noted much higher efficiencies than previously were possible for me using grain ground in a Phill's Mill. I will also use Wyyeast 1056 liquid yeast for a really top-notch beer.

Recipe posted 12/21/97.