Brew Name:  no. 8 OH MOLLY PALE ALE
	
	Date brewed: 22-SEP-01	
	Date bottled: 3-OCT-01

	Caps (or sticker to identify bottles): BLANK SILVER

	OG (taken prior to pitching yeast): 1.045

	FG (airlock bubbles > 2:30"): 1.015 
	FG (in 24 hours): 1.013

	Calories (per 12 oz): 155
	% Alcohol (by volume): 4.25%

	Extract (type/weight): 7.2lb Light 2-row extract, canadian (dry ferm.)

	Grains for Steeping: 1lb Crystal 70L and .5lb Torrified wheat

	(A) Water Added for Steeping and Boiling: 3.5

	Water Added to Carboy (4.5-A): 2 gallons

	Needed Water Purchase: 6 gallons
	
	Gypsum CaSO4: 6 g   
	Epsom MgSO4 1 g
		
	1 HR Hops: 3.5 oz Spalt (IBU contribution: 42)
	Last 40 MIN Hops: 1.3 oz Kent Goldings (IBU: 23)
	Last 30 MIN Hops: 1.25 oz Kent Goldings  (IBU: 15)
	Last 20 MIN: .5 tsp Irish Moss
	Last 10 MIN Hops: .75 oz Kent Goldings (IBU: 3)
	Last 5 MIN Hops: 1.15 oz Fuggles
	Total IBUs: 83
			
	Yeast: Wyeast 1332XL Northwest Ale 
	Priming (type and amount):  130g DME (M&F 75%AA)
	Desired VCO2: 1.9 V CO2 (for 2.2 use 169g DME)

Daily Notes (data, time, fermentation temperature, observations):

DAY 0. 22-SEP-01 11PM T=78F: Everything was as normal.  The only
variation was that we did a 2-stage strain in order to deal with the
large amount of hops added (>7 oz). Immediately after the boil, we
strained through a fine kitchen strainer leaving the trub behind.  Then
we cooled down and strained the wort as normal.  We aerated quite
well. There are some "floaties" in the wort which appear similar to the
prior batch of "Honeymoon Irish". Question: do some of the hops get
through the strainer?  Original gravity was 1.042 to 1.044.

NOTE: WE HAVE TO REMEMBER TO ADD THE SANITIZED OAK CHIPS TO THE
FERMENTER AFTER THE INITIAL BLOWOFF (IN 3 DAYS OR SO, I.E., ON WEDNESDAY
NITE).

DAY 1 SUNDAY 23-SEP-01 9PM T=74F on carboy, ambient temperature around
68F. Fermentation began in less than 12 hours.  Substantial
blowoff. NOTE: CHANGE WATER AND CLEAN OUT BLOWOFF HOSE ON TUESDAY NITE?)

DAY 2 MONDAY 24-SEP-01 9PM T=74F on carboy, ambient temperature has been
around 70F all day. cleaned the blowoff container.  there was a great
deal of yeast sediment on the bottom.  air bubbles around 1 per second.

DAY 3 TUESDAY 25-SEP-01 8PM T=72F.  fermentation settling down.
tomorrow (wednesday) nite, we will (a) sanitize and add oak chips to
carboy and (b) replace blowoff hose with sanitized airlock.

DAY 4 WEDNESDAY 26-SEP-01 9PM T=68F. fermentation bubble 1 per 2 secs.
thursday nite we will do the oak chips and air lock.  tasted honeymoon
irish brew... way too much alcohol. OG was way too high.

DAY 6 FRIDAY 28-SEP-01 6PM.  replaced with airlock, added sanitized oak
chips. 

DAY 8 MONDAY 1-OCT-01 8AM T=66F. fermentation has settled to 1 bubble
per 2 minutes.  procedure: when time nears 2:30, take gravity readings
daily until no delta.

DAY 9 TUESDAY 2-OCT-01 9PM T=66F. fermentation seems complete. 1 bubble
in over 2.5 minutes.  gravity reading: 1.014 (corrected at 66F to
1.015). step 1 sanitization of bottles.  initial tasting from hydrometer
flask:  very very fruity and yeasty, light-to-medium body, medium hop
bitterness. we'll see what happens. it certainly wasn't what i was
striving for: dry, no fruity flavors, medium body, crisp bitterness, a
la sam adams ipa. 

DAY 10 WEDNESDAY 3-OCT-01 7PM. bottle. everything went as normal. there
was a little sediment at the bottom of the bottling bucket.  i think
this was from the excess hops that didn't get strained out.

Tasting Notes:

try first taste on or after: 11-OCT (THURS).  quite carbonated. has
fruity yeast flavor.  otherwise the brew is somewhat thin.

25-DEC-01 tasting (aged about 60 days).  not as carbonated.  fruity
yeast flavor quite subdued as well as hop character.  result: a very
drinkable beer that aged very very well.