Flight AA172 Pale Ale

This is a Belgian-inspired pale ale, but with the distinctly American touch dry hopping with Cascade in the secondary fermenter.

Brewer:	Nick		Email:	-
Beer:	Flight AA172 Pale Ale		Style:	Belgian Pale Ale
Type:	All grain		Size:	5.25 gallons
Color:	7 HCU (~6 SRM)		Bitterness:	22 IBU
OG:	1.063		FG:	1.012
Alcohol:	6.6% v/v (5.2% w/w)
Grain:	9 lb. Belgian Pilsner 1 lb. Briess Caramel 20L
Mash:	80% efficiency
	Single step mash at 151°F. (3.75 gal of 172°F water at the kettle--->166°F in the HLT. Mix with 10lb of grain at 70°F). Sparge with 5 gal of 170°F water (172°F at the kettle prior to transfer to HTL.)
Boil:	60 minutes	SG 1.047	7 gallons
	1 lb. Belgian candi sugar
	Add the soft light Belgian Candi sugar 15min before the end. Add 1/4tspn Irish Moss 10min before the end.
Hops:	1.5 oz. Fuggles (3.6% AA, 60 min.) 1 oz. Saaz (3.2% AA, 5 min.) 1 oz. Cascade (aroma)
Yeast:	Wyeast #3522 Belgian Ardens liquid yeast
Log:	Chill wort to 66-68°F and aerate with two 20sec blasts of oxygen prior to introducing the yeast. Ferment at normal basement temperatures (for me, it is 66-70°F)
Carbonation:	Carbonate with CO2 at 15-20 psi for 4 days after kegging. Serve at 8-10 psi pressure.

Recipe posted 08/31/10.