Aviator Ale

This is a recipe for Aviator Ale. If you had a hard day flying through those hot summer thunderstorms, or your just a trapped passenger at the airport terminal, this is the beer for you. A true lawnmower beer or crop-duster beer! Enjoy and fly high!

Brewer:	R4 Brewery		Email:	r4brewery@yahoo.com
URL:	http://www.myspace.com/r4brewery
Beer:	Aviator Ale		Style:	Cream Ale
Type:	Extract w/grain		Size:	5.6 gallons
Color:	7 HCU (~5 SRM)		Bitterness:	18 IBU
OG:	1.044		FG:	1.010
Alcohol:	4.4% v/v (3.4% w/w)
Water:	1 Tablespoons gypsum
Grain:	.5 lb. American crystal 10L 1.0 lb. Dextrine malt (Cara-Pils) 1 lb. Belgian pale .5 lb. Wheat malt
Steep:	Steep grains at 145° for 30 minutes. Raise the temp to 160° for 5 mins. Lower temperature mash will induce a lighter-bodied beer.
Boil:	60 minutes	SG 1.036	6.8 gallons
	5.5 lb. Light malt extract
	This will me a mixed addition of malt extract. At first only add half of the extract to the boil. At 30 minutes add the remainder of the extract. This will increase hop utilization as well as produce a lighter colored beer. Boil for 60 minutes overall. Then add flavoring hops at 20 minutes.Whirlfloc tab added during the last 15 minutes of the boil. With 2-5 minutes remaining add last of flavor hops.
Hops:	1.0 oz. GR Hallertauer (3.0% AA, 60 min.) .5 oz. Cascade (6.3% AA, 20 min.) .5 oz. Cascade (6.3% AA, 2 min.)
Yeast:	Safeale yeast US-05(dry yeast) starter. WYeast 1056 or east coast ale yeast may be added for a canadian touch to this wonderful beer.
Log:	Ferment at 70° until fermentation has subsided. Rack to secondary. Lager-age at 40-45° for 1 week to clarify any suspended yeast. Bottle with 1 cup corn sugar and condition at 75° for 1 week.
Tasting:	Wow this is a great bridge beer for all those new brewers!

Recipe posted 08/26/08.