Murrieta Pale Ale

Brewer:	Patrick Devaney and Donald Park		Email:	-
Beer:	Murrieta Pale Ale		Style:	India Pale Ale
Type:	All grain		Size:	10 gallons
Color:	16 HCU (~10 SRM)		Bitterness:	63 IBU
OG:	1.065		FG:	1.015
Alcohol:	6.5% v/v (5.1% w/w)
Water:	Water for mash was Murrieta CA city water boiled for one hour and decanted to separate precipitated hardness. Additional water when used was bottled spring water.
Grain:	18.1 lb. British pale 0.90 lb. American crystal 120L 0.90 lb. Flaked wheat
Mash:	87% efficiency
	Mash on at 160° F. to mash temp of 150° +/- 3° F. for 1 hour. Sweet wort was continuously recirculated over grain bed. Mash off at 173° F for 50 minutes. Sparged with 7.5 gallons water at 170° F. Total sparge time was 50 minutes
Boil:	1 hour minutes	SG 1.054	12 gallons
	Irish Moss at 55 minutes ito boil. 1 TBSP/ 5 gallons boiled.
Hops:	5.70 oz. Willamette (5% AA, 60 min.) 3.80 oz. Kent Goldings (5% AA, 15 min.) 4 oz. Cascade (aroma)
Yeast:	White Lab British Ale Yeast in starter medium of 10 oz Dry Light Malt extract and 5 lbs Water. Prepared 48 hours prior to brewing.
Log:	Brewed 11/20/00. Fermented at 68° 7 days primary; 7 days secondary, then 7 days at 45° F.
Carbonation:	1.9 volumes	Keg: 18.2 psi @ 68°F
Tasting:	I would not change a thing about this recipe. It appeals to both my "hop-head" friends and even my wife who seldom appreciates the same beer styles I do.

Recipe posted 12/09/00.