Garland Garage Pale Ale

This was 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:	Garland Garage Pale Ale		Style:	English Pale Ale
Type:	All grain		Size:	5 gallons
Color:	17 HCU (~10 SRM)		Bitterness:	37 IBU
OG:	1.064		FG:	1.010
Alcohol:	7.0% v/v (5.5% w/w)
Water:	Boil water to remove chlorine and add gypsum and salt to correct water profile.
Grain:	11 lb. 5 oz. British pale 1 lb. British crystal 50-60L 1 lb. Flaked barley
Mash:	65% efficiency
	Mash 10.5lbs Marris Otter with 1lb English Crystal(60L)and 1lb Flaked Barley in 48qt. cooler with slotted manifold. Use 4 gallons strike water at 169° and dough-in grain. Adjust temp with additional water to stabalize grain bed at 153°. Mash at 153° for 90 minutes. Add additional 180° water and drain runnings to bring pre-boil volume in kettle to 8 gallons.
Boil:	70 minutes	SG 1.043	7.5 gallons
	Irish moss was 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 1 packet Danstar Nottingham into 1.040 quart starter made with DME. Pitch 1 packet Danstar Winsor into 1.040 quart starter made with DME. Split cooled wort into two ferenters on top of Winsor slurry in one and Nottingham slurry in the other.

Recipe posted 09/26/02.