Sturgeon River IPA

I'm trying to improve balance with this batch and have changed the grains to get more body and flavor.

Brewer:	Don		Email:	kuitula@vrapc.com
Beer:	Sturgeon River IPA		Style:	India Pale Ale (American)
Type:	Partial mash		Size:	5 gallons
Color:	12 HCU (~8 SRM)		Bitterness:	54 IBU
OG:	1.067		FG:	1.014
Alcohol:	6.9% v/v (5.4% w/w)
Water:	Used water from a well on our property along the Sturgeon River in the U.P. of Michigan.
Grain:	2 lb. Belgian pale 2 lb. Belgian Munich .5 oz. Belgian aromatic 0.25 oz. American crystal 60L
Mash:	76% efficiency
	Single mash. Brought water to 170 degrees then added grain, covered pot and removed from heat. I also covered the pot in towels and let it sit for 45 minutes. ** mash temp after sitting = 154 degrees
Boil:	60 minutes	SG 1.056	6 gallons
	6 lb. Light malt extract
	1 tsp Irish Moss with 15 minutes left in boil. 1 tsp Calcium Carbonate (lowers acidity by 15%)
Hops:	.5 oz. Cascade (6% AA, 60 min.) .5 oz. Centennial (10.5% AA, 60 min.) .5 oz. Cascade (6% AA, 30 min.) 0.75 oz. Centennial (10.5% AA, 15 min.) 0.75 oz. Centennial (10.5% AA, 2 min.) 1 oz. Centennial (aroma)
Yeast:	California WLP001. Tried yeast starter again but didn't get a reaction due to cold temps. Action was fine in the primary. Added 2 1/2 tsp yeast nutrient before racking to primary.
Log:	Last hop addition (aroma) was the dry hop: 1 oz. Centennial leaf in secondary for 2 weeks.
Carbonation:	1.8 volumes	Corn Sugar: 2.59 oz. for 5 gallons @ 70°F
	Used about 3 oz. for priming because I like less carbonation.
Tasting:	Beer still tasted bitter during final gravity readings. Hopefully it will mellow after a month in the bottle. Also there was a heavy alcohol smell when I transferred from the primary to the secondary but was gone after 2 weeks in secondary. I sparged without a grain bag this time which is the only thing I changed besides the grain bill and water used.

Recipe posted 12/02/05.