Ale Day

The beer is brewing! This is the first time I have made beer in my house. I am mildly worried about keeping my house warm enough. My furnace can certainly maintain a good 65°F, I just do not know how much more it will cost. Usually I let the temperature drift down to more or less whatever it wants overnight and only warm it up for the morning and when I return from work. I think now it is time for me to cook a little squash and then I may go out for the evening.

BTW the Ale:
In the style of Boerke

8 oz German Munich Malt
6 oz Belgian Aromatic Malt
4 oz Belgian Biscuit Malt
4 oz Belgian Cara-Munich Malt
Steeped at 150°F for ten minutes in 1 gallon of water. Strained and sparged into brewpot.

6 lb. Liquid Light Malt Extract
1 lb. light dry malt extract
5 oz Belgian Clear Candi Sugar
4 oz Invert Sugar (Lyle's Golden Syrup)
added to the pot and then water brought to boiling

1.5 oz Styrian Goldings (hops)
boiled for 45 minutes. Note for the future, 3/4 on needed to maintain a full boil

1/2 oz Styrian Goldings
1 tsp. Irish Moss
boiled for 5 minutes

1/4 oz Czech Saaz
1/4 oz Challenger
boiled for 10 minutes

Cooled in sink for 20 minutes then strained into primary fermenter with sterile ice. Four trays too much for this recipe, two trays next time. Added 1 gallon heated water to bring it back up to 70°F from 57°F. Brought water up to full 5 1/8 gallons, measured original gravity at 1.065, rather on the high side. Pitched with Wyeast 1762, Belgian Abbey II.