Back to School Pale Ale

This will be my first all grain batch after a few dozen extract and steeped specialty grain batches. The recipe is very simple and based on one found in Terry Foster's Pale Ale book from the Classic Beer Style Series.

Brewer:	Steve Huddle		Email:	stevehuddle@cox.net
Beer:	Back to School Pale Ale		Style:	English Pale Ale
Type:	All grain		Size:	5 gallons
Color:	17 HCU (~10 SRM)		Bitterness:	39 IBU
OG:	1.056		FG:	1.013
Alcohol:	5.5% v/v (4.3% w/w)
Water:	Boil water to remove chlorine and add Burton brewing salts.
Grain:	11 lb. 5 oz. British pale 1 lb. British crystal 50-60L
Mash:	60% efficiency
	Mash 10.5lbs Marris Otter with 1lb English Crystal(60L)in 48qt. cooler with slotted manifold. Use 4 gallons strike water at 168° and dough-in grain. Adjust temp with additional water to stabalize grain bed at 154°. Mash at 154° for 90 minutes. Add additional 154° water and drain runnings to bring pre-boil volume in kettle to 7.5 gallons.
Boil:	90 minutes	SG 1.037	7.5 gallons
	Irish moss will be added at 15 left in boil.
Hops:	1.5 oz. Kent Goldings (5% AA, 60 min.) 1 oz. Kent Goldings (5% AA, 15 min.) .5 oz. Kent Goldings (aroma)
Yeast:	Pitch 2 packets Danstar Nottingham into 1.054 quart starter made with DME. Pour slurry into fermentor and siphon aerated wort ontop.

Recipe posted 09/01/02.