Eadhran Ale #2

version of my Eadhran Ale previously posted, a few changes to improve minor issues: head retention to be increased by subsituting one fifth of the extract with wheat extract. Went over to a two hop version for simplicity sake.

Brewer:	Morgan Pierceheart		Email:	-
Beer:	Eadhran Ale #2		Style:	-
Type:	Extract w/grain		Size:	5 gallons
Color:	16 HCU (~10 SRM)		Bitterness:	19 IBU
OG:	1.062		FG:	1.012
Alcohol:	6.4% v/v (5.1% w/w)
Grain:	1.00 lb. American crystal 40L
Boil:	75 minutes	SG 1.062	5 gallons
	6.5 lb. Light malt extract 1.5 lb. Wheat extract
	pinch of irish moss in last ten minutes
Hops:	15.0g Cascade (6% AA, 60 min.) 7.5g Cascade (6% AA, 30 min.) 15.0g Chinook (12.1% AA, 10 min.) 16.0g Chinook (aroma)
Yeast:	Wyeast 1084 Irish Ale yeast
Log:	brew date will be 4-19-03. Kegged on 6-1-03.
Carbonation:	2.5 volumes	Keg: 26.5 psi @ 66°F Corn Sugar: 122g for 5 gallons @ 66°F
	Okay, I just got my first keg, and this was sitting on yeast for about two weeks. So instead of priming, I decided to force carbonate.
Tasting:	Very quick bitter flavor on the tip of the tongue, followed by a lingering bitterness at the back. Also, I notice a "spread" of the malty flavor across the middle of my tongue. There is a spiciness that I was trying for, and I think this may be the final tweak on this recipe.

Recipe posted 06/01/03.