Pygmoelian Pale Ale

Brewer:	Biff Brew		Email:	-
Beer:	Pygmoelian Pale Ale		Style:	India Pale Ale
Type:	Extract w/grain		Size:	2.5 gallons
Color:	15 HCU (~10 SRM)		Bitterness:	56 IBU
OG:	1.073		FG:	1.014
Alcohol:	7.6% v/v (5.9% w/w)
Grain:	0.75 lb. American 2-row 4.0 oz. American crystal 40L
Steep:	Place crushed grains in a steeping bag. In a large kitchen pot, heat 1.5 qts. of water to 163 °F. Submerge grain bag in this water and let steep at 152 °F for 45 minutes. (If the temperature drops below 148 °F, heat to 152 °F again.) While grains are steeping, heat 0.75 qts. of water to 170 °F in a soup pan. Also, begin heating 1 gallon of water to a boil in your brewpot. When steeping is done, place a colander over your brewpot and lift the grain bag into it. Pour the "grain tea" through the bag (which will strain out most of the grain bits), then rinse the bag with the 0.75 qts. of 170 °F water.
Boil:	60 minutes	SG 1.121	1.5 gallons
	3.3 lb. Light malt extract 1 lb. Light dry malt extract
	Heat the (roughly) 1.5 gallons of wort in your brewpot to a boil, then stir in dried malt extract. (It will foam a bit, so don’t pour all the extract in at once.) Bring the wort back to a boil, add the 60-minute hops and boil for 60 minutes, adding late hops at times indicated. Stir in liquid malt extract and add Irish moss with 15 minutes left in boil. During the boil, scrape any hops clinging to the side of the brewpot back into the wort. Also, do not let the wort volume drop below 1.5 gallons. Keep a small pot of boiling water handy to top up boil, if needed.
Hops:	.5 oz. Magnum (14% AA, 60 min.) .5 oz. Centennial (10% AA, 60 min.) .5 oz. Centennial (10% AA, 15 min.) .25 oz. Magnum (14% AA, 5 min.) .25 oz. Cascade (6% AA, 5 min.) .25 oz. Magnum (aroma) 0.75 oz. Cascade (aroma)
Yeast:	Wyeast 1056 (American Ale)
Log:	After the boil, put a lid on your brewpot and cool the wort (either in a cold-water bath in your sink or with a wort chiller). Cool until the side of the brewpot no longer feels warm, then let it sit for about an hour (with the lid on) to let the hop debris settle. With a racking cane, transfer the wort above the hop “sludge” to your fermenter. Pour the remaining wort/sludge slowly through a sanitized strainer. Top wort up to 2.5 gallons with cool water, aerate wort and pitch the yeast from your starter. Ferment at 70 °F. When fermentation slows to a halt, add the dry hops, then bottle or keg after beer has been in contact with dry hops for 3–4 days.
Carbonation:	0.5 cup (1.63 oz) corn sugar (for priming).

Recipe posted 07/16/07.