Leftover Brown

This was brewed to utilize some odds and ends I had in my brewing closet. Namely the unusual assortment of leftover hops, and what I hope to be the last malt extract I ever use.

Brewer:	Drew Lequick		Email:	drew.lequick@gmail.com
Beer:	Leftover Brown		Style:	English Brown
Type:	Extract w/grain		Size:	5 gallons
Color:	20 HCU (~12 SRM)		Bitterness:	24 IBU
OG:	1.048		FG:	1.010
Alcohol:	4.9% v/v (3.9% w/w)
Water:	Food Lion brand bottled spring water, untreated.
Grain:	3 oz. American crystal 120L 3 oz. Pale Chocolate
Steep:	Crushed grains with a rolling pin, wrapped in cheese cloth and steeped in the brew kettle.
Boil:	60 minutes	SG 1.096	2.5 gallons
	6 lb. 6 oz. Light malt extract
	60 minute boil. Irish moss added with 5 minutes remaining in the boil.
Hops:	.25 oz. Chinook (14.3% AA, 60 min.) .375 oz. Cluster (7% AA, 60 min.) .25 oz. Target (10% AA, 60 min.) .25 oz. Willamette (5.1% AA, 30 min.) .25 oz. Willamette (5.1% AA, 15 min.) .25 oz. Willamette (aroma)
Yeast:	Wyeast 1026 London Ale in "pitchable" Activator packet. No starter. Pitched straight from the pack into 80 degree wort.
Log:	Brewed on 5 SEP 08.

Recipe posted 09/06/08.