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Primary 10 gallon pale

This is my first 10 gallon batch. I wanted a simple, straightforward
APA to start with, since so many of the characteristics of my system
are unknown.

Brewer: bMike Email: mmcmahon@olg.com
Beer: Primary 10 gallon pale Style: American Pale Ale
Type: All grain Size: 10 gallons
Color:
15 HCU (~10 SRM)
Bitterness: 97 IBU
OG: 1.064 FG: 1.010
Alcohol: 7.0% v/v (5.5% w/w)
Water: Good old tap water, I'm lucky enough to have tap water that tastes
good. Acidify mash and sparge, since my water comes in at 7.4 to 7.7
(thanks to finewife for the Hanna Instruments pHep3). I ensure the
mash comes in at around 5.5, and acidify the sparge water to about 5.6.
Grain: 20 lb. Belgian pale
8 oz. American victory
2 lb. American crystal 40L
1 lb. Dextrine malt (Cara-Pils)
Mash: 75% efficiency
Single infusion mash at 154° until converted, plus sparge heating
time (my sense of timing is erratic, at best), worked out to
90 minutes.
Boil: 60 minutes SG 1.051 12.5 gallons
irish moss at 45 minutes
Hops: 2 oz. Columbus (13.5% AA, 60 min.)
2 oz. Centennial (7% AA, 60 min.)
1 oz. Columbus (13.5% AA, 30 min.)
1 oz. Centennial (7% AA, 30 min.)
1 oz. Columbus (aroma)
1 oz. Centennial (aroma)
Yeast: Sierra Nevada, kindly provided by those fine folks in Chico, with a
little prompting from me...pitched about a liter of slurry, stepped up
thrice.
Log: Primary Ferment at 65° for 8 days, secondary at 60° for 2 weeks. I
missed my target OG by 3, only hit 1.061, but that can be attributed
to my new set-up.
Carbonation: Primed with 10.2 oz corn sugar, in two five gallon batches,
shooting for 2.8 volumes carbonation.
Tasting: Amazingly hoppy, wonderful flavor at each step, post-boil, transfer,
and bottling. The combination of the columbus and centennial is
right on, and produces a VERY drinkable, very bitter beer. I think I'll
add an ounce of cascades dry to each secondary next time, and probably
bump the victory to 1 lb.

Recipe posted 12/04/98.