Australian RedBack

Fermentables

7.75 lbs mix of 66% malted wheat extract and 33% barley

1 lbs crystal malt (steeped, removed before boil)

1 lbs amber unhopped dry malt extract

Hops

1.5 oz Kent Goldings hops (5.6% alpha) (60 minute

.5 oz Kent Goldings (10 minute boil)

.5 oz Kent Goldings (5 minute boil)

.5 oz Kent Goldings (in strainer, pour wort through)

Other

 .5 oz Irish moss (15 minute boil)

.75 oz Burton water salts

Yeast

2 packs Doric ale yeast (started 2 hours prior to brew)

Procedure: 

My primary ferment started in 1 hour and was surprisingly vigorous for 36 hours. It finished in 48 hours. It has been fermenting slowly for 5 days and now has stopped blowing CO2 through the airlock at any noticeable rate (less than 1 bubble every 3--4 minutes) I took a hydrometer reading last night and it read 1.018. This seems high for a F.G. in comparison to my other beers of the same approximate S.G.

The last 1/2 ounce of hops was put in a strainer in a funnel and wort strained through it on its way to the carboy, as described in Papazian. A blow-off tube was used.