Scaredy Cat Pale Ale

This was bottled in mid October, thus the halloween'ish name.

Brewer:	Emile Snyder/Jenny Hamilton		Email:	-
Beer:	Scaredy Cat Pale Ale		Style:	American Pale Ale
Type:	All grain		Size:	5 gallons
Color:	6 HCU (~5 SRM)		Bitterness:	57 IBU
OG:	1.057		FG:	1.007
Alcohol:	6.4% v/v (5.0% w/w)
Water:	This is straight Portland tap water, with just the addition of a tsp. gypsum.
Grain:	10 lb. American 2-row 1 lb. American crystal 10L
Mash:	70% efficiency
	Step mash: 2.5 gal water @ 130°F + grist, stabalized at 125-128°F. Held for 20 min. Added 1.25 gal @ 200°F + 1 tsp gypsum, heated to 153°F and held for 1 1/2 hours. Iodine test still questionable. Heated to 170°F to mash out, sparged with 5 gal of 170° water.
Boil:	70 minutes	SG 1.047	6 gallons
	Boiled for 30 min. Added 1.5oz. of Chinook, boiled for 32 min. Added 0.5oz. of Chinook, boiled for another 5 min. Removed from heat and cooled with wort chiller to 80°F. Poured into plastic bucket w/ 2oz. Fuggles and pitched yeast.
Hops:	1.5 oz. Chinook (12.5% AA, 32 min.) 0.5 oz. Chinook (12.5% AA, 5 min.) 2 oz. Kent Goldings (aroma)
Yeast:	1 vial White Labs British Ale
Log:	Brewed 9/20/98 Racked, primed with heaping cup dry malt extract, and bottled 10/11/98.

Recipe posted 02/27/01.