Potter's Pale

Something magical about this one! Perfect balance of malt and hops with a nice little nose to keep you interested. This very nice pale will put a spell on you! Cheers!

Brewer:	BBQ Bob		Email:	bbqbob@bobsbeerandbbq.com
URL:	http://bobsbeerandbbq.com
Beer:	Potter's Pale		Style:	English Pale Ale
Type:	Extract w/grain		Size:	5.0 gallons
Color:	14 HCU (~9 SRM)		Bitterness:	36 IBU
OG:	1.056		FG:	1.012
Alcohol:	5.6% v/v (4.4% w/w)
Water:	2 tsp. Gypsum
Grain:	2 lb. German Vienna 1 lb. Dextrine malt (Cara-Pils) 8 oz. British crystal 50-60L 8 oz. Flaked barley
Boil:	60 minutes	SG 1.043	6.5 gallons
	6 lb. Light malt extract
	Irish Moss @ 15 to go in the boil
Hops:	1.0 oz. Kent Goldings (5% AA, 60 min.) .5 oz. Willamette (5% AA, 40 min.) .5 oz. Kent Goldings (5% AA, 15 min.) .5 oz. Kent Goldings (5% AA, 2 min.) .5 oz. Willamette (5% AA, 2 min.) 1.0 oz. Willamette (aroma)
Yeast:	WLP013 London Ale Yeast Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005. Attenuation: 67-75% Flocculation: Medium Ideal Fermentation Temperature Range: 66-71°F Alcohol Tolerance: Medium

Recipe posted 07/25/07.