Batch 5 - Northwest Ale Dry Hopped

This is my first attempt without a kit and is my 5th attempt in total. My two favorite beers of all-time are Sierra Nevada Pale and Oberon. This was an experiment to try to get close to the Sierra Nevada Pale Ale. It is still in the primary, so can't tell you much yet. Obvoiusly don't know the FG.

Brewer:	Chicanery Brewing		Email:	rsparling@charter.net
Beer:	Batch 5 - Northwest Ale Dry Hopped		Style:	American Amber Ale
Type:	Extract w/grain		Size:	5.25 gallons
Color:	23 HCU (~13 SRM)		Bitterness:	43 IBU
OG:	1.052		FG:	1.010
Alcohol:	5.4% v/v (4.3% w/w)
Water:	Tap water. Originated from Lake Huron. Boiled all water used for topping off wort. Aerated just prior to pitching.
Grain:	8 oz. American crystal 20L
Steep:	Crushed with a rolling pin, muslin bag. Heat water to 170F and place bag in water for 30 mins. Temp fluctuated between 150F and 170F despite my efforts to keep it fairly constant.
Boil:	60 minutes	SG 1.091	3 gallons
	6 lb. 0 oz. Amber malt extract 1 lb. 0 oz. Amber dry malt extract
	Irish Moss (1tsp)
Hops:	1 oz. Chinook (12% AA, 60 min.) 1 oz. Cascade (6% AA, 15 min.) 1 oz. Fuggles (4.75% AA, 15 min.) 1 oz. Cascade (aroma)
Yeast:	Wyeast (1332 Northwest) smack pack. Started it 12 hours in advance of pitching.
Log:	Dry hopping 1 oz of Cascade after primary has slowed (72 hours so far, almost ready). Intend to let it condition in secondary for 2 weeks after 1 week total in the primary. **4 days in primary, then racked to secondary glass carboy w/ bubbler. Has been in secondary now for one week. Moved to basement to keep beer safe from wife and pets (and vice versa) but temp is lower than ideal at 58-60F. Will bottle next week.**
Carbonation:	2.5 volumes	Corn Sugar: 4.47 oz. for 5 gallons @ 70°F
Tasting:	Haven't bottled it yet!! More to follow. This is my first time on this web page and am using this recipe as a test entry.

Recipe posted 03/09/05.