Two Mile Pale Ale

Brewing this batch at 10,000'in the non-burned White Mtn's of AZ on 8/24/02

Brewer:	Barry Tingleff		Email:	tsalez@aol.com
Beer:	Two Mile Pale Ale		Style:	American Pale Ale
Type:	All grain		Size:	12 gallons
Color:	7 HCU (~6 SRM)		Bitterness:	60 IBU
OG:	1.056		FG:	1.012
Alcohol:	5.7% v/v (4.5% w/w)
Water:	Hoping to use mountain spring water from the campgrounds. Salt additions:1Tbl.non-iodized salt,1 Tbs. epson salt & 1Tbl. gypsum to 14 gallon hot liquor.
Grain:	20 lb. American 2-row .5 lb. German Wheat malt 2.5 lb. German Munich .5 lb. American crystal 60L 1 lb. Weyermann (Cara-Foam)
Mash:	75% efficiency
	Mash in at 163 degF to rest at 153 degF 1 hour, use iodine test for saccharification. Mash out at 168 degF for 10 min.
Boil:	60 minutes	SG 1.052	13 gallons
Hops:	2 oz. Cascade (8.3% AA, 60 min.) 2 oz. Sterling (7.2% AA, 45 min.) 1 oz. Cascade (5.8% AA, 45 min.) 1 oz. Cascade (5.8% AA, 30 min.) 1 oz. Ahtnum (5.7% AA, 15 min.) 1 oz. Ahtnum (aroma)
Yeast:	3 White Labs viles WLP002 English Ale Yeast

Recipe posted 08/21/02.