Hoppy Duck Pale Ale

A new recipe to try 2 or 3 hop varieties I've never used before. I'm trying columbus, amarillo, and possibly some zeus hops to see what I come up with. Should be a good hoppy APA. This is my salute to the great hoppy ales that I used to get when I lived in Oregon.

Brewer:	Jeff Hertz		Email:	-
Beer:	Hoppy Duck Pale Ale		Style:	American Pale Ale
Type:	Partial mash		Size:	5.5 gallons
Color:	9 HCU (~7 SRM)		Bitterness:	0 IBU
OG:	1.060		FG:	1.010
Alcohol:	6.5% v/v (5.1% w/w)
Grain:	4.24 lb. British pale 0.85 lb. Wheat malt 6.8 oz. American crystal 20L 6.8 oz. Dextrine malt (Cara-Pils)
Mash:	75% efficiency
	Doing a small mash of 7 lbs of grain, but also adding 4 lbs of liquid malt ex and 1 lb of DME. Batch sparging after a 60 min. mash at 152 degrees.
Boil:	70 minutes	SG 1.047	7 gallons
	3.39 lb. Light malt extract 0.85 lb. Light dry malt extract
	Irish moss, 1 tsp CaCl in mash and sparge water.
Hops:
Yeast:	I'm trying the Wyeast, Northwest Ale yeast for the first time. Making a 1000 ml starter.
Log:	70 min boil Columbus-(14%) 3/4 oz-70 min. Amarillo (7%) 1 oz-20 min. Columbus & Amarillo 1 oz -5min. Amarillo & Zeus 1 oz each -end of boil Amarillo & Zeus 1/2 oz each -Dry Hop
Carbonation:	Will keg after 3 weeks fermentation and dry hopping.
Tasting:	I'm hoping not to turn this into an IPA with all the hops, hopefully it will just be a great hoppy summer beer.

Recipe posted 06/22/01.