Zach's Simmaraleon 7

This will be the first batch on our new computer controlled
RIMS system designed by Pete Dunshie. We are using a pump &
a controller to recirculate hot (liquor) water through the
mash tun to raise temperature steps & a second pump to
recirculate our wort during mash.

Brewer:	Barry Tingleff		Email:	tsalez@aol.com
Beer:	Zach's Simmaraleon 7		Style:	American Pale Ale
Type:	All grain		Size:	12 gallons
Color:	9 HCU (~7 SRM)		Bitterness:	62 IBU
OG:	1.054		FG:	1.014
Alcohol:	5.2% v/v (4.1% w/w)
Water:	All RO water. Hot Liquor treated w/ 1oz. gypsum
Grain:	19 lb. Belgian pale .5 lb. German Wheat malt 2.5 lb. German Munich .5 lb. American crystal 40L 1 lb. Dextrine malt (Cara-Pils)
Mash:	75% efficiency
	Mash in at 163deg. F to rest at 153deg. F for 1 hour, check for saccharification w/ iodine, mash out, hold at 168deg. F for 10 min.
Boil:	60 minutes	SG 1.046	14 gallons
	1 tablespoon Irish moss added last 10 min. of boil.
Hops:	2 oz. Cascade (6.3% AA, 60 min.) 2 oz. Northern Brewer (7.5% AA, 60 min.) 1 oz. Cascade (6.3% AA, 45 min.) 1 oz. Cascade (6.3% AA, 30 min.) 1 oz. Cascade (6.3% AA, 15 min.) 1 oz. Cascade (aroma)
Yeast:	1 gal. starter of White Labs #WLP002 English Ale yeast.
Log:	Dry hop w/ 1oz. Cascade per 5 gal carboy in secondary. Ferment at 55-60deg F one week each for primary & secondary.
Carbonation:	2.5 volumes	Keg: 23.1 psi @ 60°F

Recipe posted 01/07/01.