spring valley pale ale

used white labs yeast #wlp005z

Brewer:	rob and rob		Email:	rober104@hotmail.com
Beer:	spring valley pale ale		Style:	English Pale Ale
Type:	All grain		Size:	22 gallons
Color:	11 HCU (~8 SRM)		Bitterness:	45 IBU
OG:	1.075		FG:	1.016
Alcohol:	7.7% v/v (6.0% w/w)
Grain:	51 lb. British pale 2 lb. Dextrine malt (Cara-Pils) 2 lb. British crystal 50-60L
Mash:	80% efficiency
	added cold tap water to cover grains with 2" of water on top of 55lbs of grain. raised temp to 125 and let rest for 1.5 hours. then up to 153 for another hour. sparged with 15 gallons of 170 hot water into boiling pot.
Boil:	90 minutes	SG 1.066	25 gallons
Hops:	8 oz. Cascade (6% AA, 60 min.) 4 oz. Willamette (5% AA, 60 min.) 2 oz. Cascade (6% AA, 15 min.) 5 oz. Kent Goldings (aroma)
Yeast:	white labs #wl005, made a 1.5 gallon starter two days before brew.
Log:	fermented at 62 degrees. started fermenting in 4 hours!!!!!
Carbonation:	added 40lbs of pressure into soda keg while rocking it on my knee.did this for aprox 10 minutes. drank beer in another hour.
Tasting:	nice mouthfeel and potent. this beer was a good but it could have used more hops!!!

Recipe posted 06/03/01.