West Coast Strong Ale

This is a basic pale ale, just trying to emulate a good English pale ale malt.

Brewer:	Tom Healy		Email:	tomh51369@yahoo.com
Beer:	West Coast Strong Ale		Style:	American Pale Ale
Type:	All grain		Size:	3.0 gallons
Color:	10 HCU (~7 SRM)		Bitterness:	23 IBU
OG:	1.062		FG:	1.017
Alcohol:	5.9% v/v (4.6% w/w)
Water:	a TBSN of gypsom in mash. a couple pinches of sea salt in boil. Boiled Hollywood tap. Relatively fresh / low mineral.
Grain:	5 lb. American 2-row 8 oz. Belgian biscuit 8 oz. American crystal 20L 4 oz. Flaked wheat
Mash:	82% efficiency
	mashed @ 154-159 overnight.
Boil:	70 minutes	SG 1.062	3 gallons
	Slightly caramalized first runnings. good strong boil.
Hops:	.50 oz. Cascade (6.7% AA, 60 min.) .50 oz. Unknown (OLD) (2.4% AA, 60 min.) .25 oz. Cascade (6.7% AA, 0 min.) .25 oz. Unknown (OLD) (2.4% AA, 0 min.)
Yeast:	Safe Ale So-4. tablespoon of yeast-ex. (older version.) I feel yeast nutrients produce a very clean dry ale. I never get those strong esters people complain about with dry yeasts, no matter the temp of fermentation. i like aromas though.
Log:	Tassted three bottles three days of conditioning. wonderfully carbed. yeast clumps therefore does not really effect clarity or taste.
Carbonation:	6 tablespoon raw sugar to 2.4 vol co2
Tasting:	excellent, but not enough aromas and malt taste. very grapefruit and good body / excellent clarity already! love it!

Recipe posted 10/19/11.