Brown Bug Bomb Ale (3/7/96)

Ingredients:
2.0 lb. Munton's Malted Barley Crystal (60L) (cracked)
3.0 oz. M&F Chocolate Malted Barley (cracked)
4.0 oz. Unmalted Light Roast Barley (300L) (cracked)
5.5 lb. Munton's Light Dry Malt Extract (DME)
1.0 oz. Styrian Goldings Hops (boil 60 min.) Alpha = 3%
1.0 oz. Styrian Goldings Hops (boil 15 min.) Alpha = 3%
1.0 oz. Cascade Hops (aroma for 3 min.) Alpha = 4.1%
300 ml Y-Yeast London Ale 1228
Procedure:
  1. Bring 2 gallons water to 150 degrees (F)
  2. Steep specialty grains for 30 minutes
  3. Remove grains and bring wort to a boil
  4. Add DME & Dextrin
  5. Get to hot break
  6. Add 1/2 boiling hops
  7. Boil 45 mintues
  8. Add 1/2 boiling hops
  9. Boil 15 minutes
  10. Add aromatic hops
  11. Boil 3 minutes
  12. Chill with wort chiller
  13. Move wort to carboy
  14. Add yeast to carboy and shake around (aerate)
  15. Put blow-off tube in carboy and seal with tube sticking in bucket of water
Readings:
O.G. = ???
F.G. = 1.021
Bottling (6/6/96):
Added 3/4 cup corn sugar and 1 cup of water to prime.
Notes:
Trying for something like Newcastle Brown. The stopper blew out of the carboy after a day and we lost a bit of beer. Only bottled 1.5 cases. Got a good head on it, but doesn't taste like Newcastle. Not all that great...