Patowmack Pale Ale

Clone of Potomac River Brewing Co.'s (defunct) "Patowmack Pale Ale" as adapted
from the 20 BBL recipe brewed at the original Chantilly, mc, location circa 1997.

Brewer:	myLHBS		Email:	Derek@myLHBS.com
URL:	http://www.myLHBS.com
Beer:	Patowmack Pale Ale		Style:	American Pale Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	9 HCU (~7 SRM)		Bitterness:	41 IBU
OG:	1.057		FG:	1.014
Alcohol:	5.6% v/v (4.4% w/w)
Water:	I use the same local water supply (fairly neutral & mildly hard) that the brewery did and would add: - 1.5 tsp. gypsum to the boil
Grain:	8 oz. American crystal 60L
Steep:	Steep at 154° F for 15 - 30 mins.
Boil:	60 minutes	SG 1.048	6 gallons
	7.5 lb. Alexander's pale malt extract
	- At boil: add 1.5 oz. Cascade (4.25% AA, 60 min.), .5 oz. Mt. Hood (4.25% AA, 60 min.) & 1.5 tsp. gypsum - After 30 min.: add Whirlfloc/Irish Moss - After 45 min.: add .5 oz. Cascade (4.25% AA, 15 min.) & .5 oz. Mt. Hood (4.25% AA, 15 min.) At knockout: 1 oz. Mt. Hood (aroma)
Hops:	1.5 oz. Cascade (4.25% AA, 60 min.) .5 oz. Mt. Hood (4.25% AA, 60 min.) .5 oz. Cascade (4.25% AA, 15 min.) .5 oz. Mt. Hood (4.25% AA, 15 min.) 1 oz. Mt. Hood (aroma)
Yeast:	Wyeast 1028 (London ale) or Safale S-04 (English ale)
Log:	Ferment at 68° F
Carbonation:	Artificial: 2.5 volumes Priming: for ease I suggest one Cooper's Carbonation Drop per 12 oz. bottle Cask conditioning: prime with .3 oz. sugar per gallon (optional: dry-hop with .5 oz. each of Cascade & Mt. Hood)
Tasting:	Adding gypsum to the boil helps this beer drop crystal clear. The finished product should be dry & slightly flinty with some fruitiness from the yeast and considerable citrus and floral hop notes.

Recipe posted 04/03/06.