Boswell's Bitter

This is my house beer. I played around with a Papazian recipe, and came up with this, which
I like better.

Brewer:	Andrew Ager		Email:	andrew-ager@nwu.edu
Beer:	Boswell's Bitter		Style:	English Best (Special) Bitter
Type:	Extract w/grain		Size:	5 gallons
Color:	17 HCU (~11 SRM)		Bitterness:	33 IBU
OG:	1.041		FG:	1.012
Alcohol:	3.8% v/v (3.0% w/w)
Water:	Boiled and decanted Chicago water, 2.5 gallons RO water to fill to 5 gallons.
Grain:	2 oz. Roasted barley
Steep:	Added grains to water as I heated, removed after 30 minutes of heating.
Boil:	60 minutes	SG 1.083	2.5 gallons
	3.3 lb. Edme Maris Otter Malt Extract 2.25 lb. Wheat extract
	1 tsp. Irish Moss at 20 minutes to go.
Hops:	3.27 oz. Cascade (4% AA, 60 min.) 1 oz. Hallertauer (aroma)
Yeast:	Wyeast 3056 (mixed ale/weizen strain), pint starter.
Log:	Primary: 6 days Secondary: 3 weeks
Carbonation:	Just over 3/4 cup corn sugar for priming.
Tasting:	This is a really neat beer -- pretty apparent bitterness, decent malt body, nice and light/drinkable. The weizen strain really gives this an interesting nose, heavy on clovey phenolics, that wind up blending well with the Hallertauer finishing hops.

Recipe posted 05/05/98.