Experimental Pale Ale I

Ingredients: 2 lbs. Munich Malt 3 lbs. Amber Malt Extract 1 lb.  Crystal Malt 3 oz  Hoyum Hops

Timeline: Mash   01/08/01-01/09/01 8PM-12:30AM Yeast Pitched 01/09/01 1:30 AM Primary Fermentation 01/09/01 Started strong. Went for 6 days. Racked 01/15/01 Possible fungal or bacterial infection. But seems to be top based. Though sides were powdery. This was most likely due to hasty sanitization. Clarification was fairly uneventful...as usual. Bottled 02/25/01..35 bottles. Final product...I will tell you in 2 weeks.

OG: 1.050           FG: