Cascade IPA

Aroma Hops are dry-hopped

Brewer:	Dennis Waltman		Email:	fjorn@mindspring.com
Beer:	Cascade IPA		Style:	India Pale Ale
Type:	All grain		Size:	5 gallons
Color:	18 HCU (~11 SRM)		Bitterness:	68 IBU
OG:	1.083		FG:	1.014
Alcohol:	8.9% v/v (7.0% w/w)
Water:	Used Carbon Filter on all water used. Adjusted pH of Mash-Out water to 5.6
Grain:	7 lb. American 2-row 3 lb. Wheat malt 12 lb. American Vienna 0 lb. Dextrine malt (Cara-Pils) 1 lb. Belgian CaraVienne
Mash:	50% efficiency
	Mashed at 152 degrees F for 110 minutes; a thinner mash, aproximately 1.5 quarts per pound depending on cooler capacity. Added a gallon of mashout water at 180 degrees, mixed well and let stand 10 minutes. No Sparge. Drained the mash tun. Adjusted First Runnings Dilution based on adjusted gravity and desired gravity. Use spent grains to make Second Runnings Beer.
Boil:	70 minutes	SG 1.069	6 gallons
	Add dry Irish Moss with 20 minutes left in boil (aprox 1 teaspoon)
Hops:	3 oz. Cascade (5.5% AA, 60 min.) 1 oz. Cascade (5.5% AA, 30 min.) 1 oz. Cascade (5.5% AA, 15 min.) 1 oz. Cascade (aroma)
Yeast:	Wyeast 1056; XL pack with no starter
Log:	Fermented in Refridgerator set at 60F for 3 days, though fermometer on carboy constantly read in upper 60s. Then fermented in 65F refridgerator for 4 days. Used blowoff tube. Transfered to second container and standard air lock at 65F for three weeks.
Carbonation:	Add 4 oz of corn sugar for bottling Add packet of dry lager yeast for bottling
Tasting:	Use Grains to make Second Runnings Beer.

Recipe posted 06/09/99.