"Late Service" Holy Brew
Style: English Brown
Brew Date: April 22th, 2007
Drink Date: May 15th, 2007
Malt Extract: 5.0 lbs of Amber Malt
Sugars: 1 cup Brown Sugar
Specialty Grain: Style: American Pale Ale
Brew Date: April 22nd, 2007
Drink Date: May 17th, 2007
Malt Extract: 6.5 lbs of Unhopped Pale Ale
Specialty Grain: 2 lbs. 40-L Crystal Malt; 155 F (30 min)
Specialty Grain: 2 oz. Black Patent; steeped at 155 F for 30 min.
Bittering Hops: 1 oz. Saaz (45 min.), 0.5 Hallertau (45 min.)
Finishing Hops: 0.5 Hallertau (5 min)
Yeast: Wyeast # 1098 (British Ale)
Primary: 7 days at 63 F
Secondary: 10 days at 63 F
Keg Conditioning: 4 days