Stewart Springs Pale Ale

Somewhat dry, complex with medium body.

Brewer:	Glen Stewart		Email:	glen.stewart@verizon.net
Beer:	Stewart Springs Pale Ale		Style:	American Pale Ale
Type:	All grain		Size:	10 gallons
Color:	10 HCU (~7 SRM)		Bitterness:	25 IBU
OG:	1.051		FG:	1.012
Alcohol:	5.0% v/v (3.9% w/w)
Water:	Boiled Buffalo, NY tap. "Hard"
Grain:	3.00 lb. American crystal 20L 4.00 lb. Dextrine malt (Cara-Pils) 11.0 lb. Belgian Pilsner 4.00 lb. American Vienna
Mash:	65% efficiency
	Decoction Mashing. 165 degree strike. Immediate decoction to bring to 153. 60 min. Test with iodine
Boil:	60 minutes	SG 1.064	8 gallons
	NONE
Hops:	0.61 oz. Liberty (5% AA, 60 min.) 0.20 oz. Mt. Hood (6% AA, 60 min.) 0.81 oz. Hallertauer (4.5% AA, 60 min.) 0.61 oz. Liberty (5% AA, 20 min.) 0.61 oz. Mt. Hood (6% AA, 20 min.) 0.61 oz. Hallertauer (4.5% AA, 20 min.) 0.61 oz. Liberty (5% AA, 7 min.) 0.41 oz. Mt. Hood (6% AA, 7 min.) 1.02 oz. Hallertauer (4.5% AA, 7 min.)
Yeast:	WYEAST American Ale 1056 Thames Valley Ale Yeast 1275 1 full smack pack of each for each 5 gallons. NOT OVERKILL 2 packs of each for 10 gallons.
Log:	Brewed on 13 June 2001. Cooled into carboy, after one hour rest, racked off trub into primary fermenter. Primary ferment 5.5 days, 68 degrees. Secondary 2.5 days 68 degrees.
Carbonation:	Primed using gyle (krausening) bulk bottle priming method. Saving original unfermented wort canned into bottles. Amount determined using Papazian formula: quarts(to save for priming) = (gallons x 12) / (original gravity x 1,000)
Tasting:	Medium body, malt blend quite to my liking. Complex but not overpowering yeast character. Hallertauer and like hops blend to give noteable bitter (not too bitter) with a pleasing linger. Hop aroma and flavor evident and delightful. Carbonation was acceptable at one week and optimum at 10 days. Head formation is thick but does not last through entire glass. I wouldn't dare change ingerdients to change it. This Pale Ale has no sweetness, tartness or diactyl what so ever. I hit this one perfectly the first time. Enjoy.

Recipe posted 07/08/01.