Papazian's Dithrambic Brown Ale

Bodensatz Brewing

This is based on Papazian's Dithrambic Brown Ale, but less grains were used than in the last batch in an attempt to make a bit lighter of an ale. Arguably, this is the birth of our own Bohunk Brown Ale.
Ingredients
1.5 kg Dark Dry Extract
1.5 kg Light Dry Extract
1/3 lb roasted barley
1/6 lb black patent malt
1.5 oz Northern Brewer boiling hops
0.25 oz Mount Hood finishing hops
1 package Wyeast 1028 London Ale
Method

Put grains in sparging bag and put bag into brewpot when water is cold. When the water starts to boil, start timer and take grain bag out after 4 minutes.

Now add the malt extracts and boiling hops, and boil for 1 hour.

Finishing hops is added for the last 5 minutes of the boil.

Sparge wort into a 19 litre carboy which already contains some cold water (temperature shock absorber). Fill the rest of the way up with cold water and stir well.

Data

brewed: 29 June 95
pitched: 30 June 95 @ 82F
bottled: 06 July 95
O.G. 1.054
F.G. 1.014

Pitching

Smacked the yeast 48 hours before brewing, and pitched it 12 hours after brewing, so yeast was 60 hours after being smacked.

Fermentation

This fermented in my closet at a fairly high temperature -- 75F to 78F.

Taste Tests
31 July 95 - nice flavour, could wait a bit yet, though. Could be even lighter for Alan's taste.
Yield

2 litre x 1
650 ml x 8
500 ml x 12
355 ml x 10
200 ml x 1