Strong Ale

grain:
- 26 pounds Muntons English Pale Ale Malt (Maris Otter)

hop:
- 2 ounces Willamette (whole hops) first wort hops
- 2 ounces Nugget (whole hops) 90 minutes
- 1 ounce Amarillo (whole hops) 90 minutes
- 2 1/2 ounces Amarillo (whole hops) dry

yeast: White Labs London Ale Yeast from Red Ale

comments:
A monster brew in the Barleywine / Old Ale category.

batch size: 5 gallon

ambient outdoor temperature: 65 degrees Fahrenheit
ambient basement temperature: 63 degrees Fahrenheit

mash notes:
- (1:45 PM) mash start @ 154 degrees Fahrenheit
- (2:00 PM) @ 150 degrees Fahrenheit
- (2:20 PM) @ 152 degrees Fahrenheit
- (3:45 PM) first sparge at 22 degrees Brix
- (? PM) second sparge at 17 degrees Brix

boil notes:
- (5:00 PM) boil start
- (7:00 PM) boil end
- post boil Brix reading: 24 degrees (predicting a 12% brew)

brew date: 5/15/2010
secondary date: 5/29/2010 (14 days in primary)
bottle date: 11/12/2010 (six months in secondary)

notes:
- too hoppy ... aroma and flavor ... feature malt more next time
- check out the hops in the secondary... about 2 1/2 ounces of Amarillo

- here is an interesting shot that shows how light this brew is compared to the Red Ale on the right (both brews are much lighter than the image indicates ... just note the contrast)

- 41 bottles

- enjoying a bottle in 30 degrees