Zach's Simaraleon 7. A

This is the first batch on the new RIMS brewing tree. It makes brewing life much less work.

Brewer:	Barry Tingleff		Email:	tsalez@aol.com
Beer:	Zach's Simaraleon 7. A		Style:	American Pale Ale
Type:	All grain		Size:	11 gallons
Color:	9 HCU (~7 SRM)		Bitterness:	92 IBU
OG:	1.047		FG:	1.012
Alcohol:	4.5% v/v (3.6% w/w)
Water:	All RO water w/ 1 tablespoon non-iodized salt, 1 tablespoon epson salt & 1 tablespoon gypsum in 14 gal. hot liquor.
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:	60% efficiency
	Mashed in @ 130 F to rest @ 126 F for 30 min. Ramp up to 153 F for 1 hr. then mashed out @ 168 F for 10 min.
Boil:	120 minutes	SG 1.032	16 gallons
	Add 1 tablespoon Irish moss @ last 15 min.of boil.
Hops:	2 oz. Cascade (6.3% AA, 120 min.) 2 oz. Northern Brewer (7.5% AA, 120 min.) 1 oz. Cascade (6.3% AA, 105 min.) 1 oz. Cascade (6.3% AA, 90 min.) 1 oz. Cascade (6.3% AA, 75 min.) 1 oz. Cascade (aroma)
Yeast:	1/2 gal active starter of White Labs#WLP002 English Ale Yeast
Log:	Added back to much run off wort & missed target gravity by 15 points. Stop @ 13-14 gal next time. Boiled for 2 hours to raise OG to 1.046.
Carbonation:	2.4 volumes	Keg: 11.2 psi @ 40°F

Recipe posted 09/12/01.