Blackwater Malty Ale #5/2

Batch # 2 of recipe # 5 - 6 gallon full batch. I love the more malty, less hoppy taste this achieves.

Brewer:	Ed Crowling		Email:	ecrowling@cox.net
Beer:	Blackwater Malty Ale #5/2		Style:	English Brown
Type:	Extract w/grain		Size:	6 gallons
Color:	26 HCU (~14 SRM)		Bitterness:	5 IBU
OG:	1.066		FG:	1.012
Alcohol:	6.9% v/v (5.4% w/w)
Water:	Plain hard, unsoftened well water, right from the pump, 130 ft down.
Grain:	.5 lb. American crystal 40L 1 lb. American crystal 60L .5 lb. Dextrine malt (Cara-Pils)
Steep:	Heat 1.5 gal (6qts) water to 165°. Add grains in bag to water. Lower heat to minimum. Aggitate periodically. Keep temp at 158-160° for 45 to 50 minutes. Drain and sparge with 2 cups of water and drain.
Boil:	60 minutes	SG 1.131	3 gallons
	3.5 lb. Light malt extract 3.5 lb. Amber malt extract 1 lb. Light dry malt extract .5 lb. Cane sugar .5 lb. Corn sugar 11 oz. Maple syrup
	Bring steep liquid above to boil. Add LME, DME, stir. Boil 30 min. Add cane sugar, corn sugar and maple syrup, stir. Add .5 oz hops. Boil 15 min. Add .5 oz hops. Boil 15 min for total 60 min. Remove from heat. Add 1 gal cold water to fermenter. Strain wort into fermenter. Top off to 6 gal with cold water. Move fermenter to ice bath (or outside in winter) and bring temp down to 70-75° Aireate as it cools and very well just before pitching yeast. Take and record O.G. Pitch yeast.
Hops:	.5 oz. Fuggles (4.75% AA, 30 min.) .5 oz. Fuggles (4.75% AA, 15 min.)
Yeast:	WLP-002 English ale or WLP-005 British ale.
Log:	Store and ferment at 65-70° (~4-6 days). As working slows take a series (2 or 3 over 2 or 3 days) of gravity readings to assure you are approaching the desired F.G for the a.b.v. desired and predicted for this batch. Let clear in fermenter (~1-3 days). Prime bottles and bottle from fermenter, for level listed below.
Carbonation:	Shoot for 2.5-2.8 volumes final c02. This has been achieved in many tests with the following rates. Cane sugar = @ 1 tsp.(~.125oz / 5g) per 16 oz / 2 tsp. per liter. Corn sugar = @ 1 heaped tsp.(~.125oz / 5 g) per 16 oz / 2 heaped tsp. per 1 liter. I prefer corn sugar at this rate as it produces good carbonation and leaves a slight residual sweetness. Let condition and further clear for 10-14 days in bottles.
Tasting:	Great malty flovor, very low hop aroma and bitterness, just enough to ballance. Clairity good, color good, carbonation good and lasting. Head retention excellent. (all the way to bottom of glass) I will attribute this to the dextrine malt that was recently (experiment) added to recipe. A.B.V. was not overpowering and does not dominate taste.

Recipe posted 02/16/03.