Ramona Country Ale

Experiment turns out a winner.

Brewer:	Mike Brown		Email:	navyguy@cox.net
Beer:	Ramona Country Ale		Style:	American Pale Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	14 HCU (~9 SRM)		Bitterness:	32 IBU
OG:	1.064		FG:	1.000
Alcohol:	8.2% v/v (6.5% w/w)
Water:	Use 5 gallons distilled water.
Grain:	1 lb. American crystal 20L
Steep:	Steep grains for approx. 15 minutes @ 155°.
Boil:	60 minutes	SG 1.128	2.5 gallons
	4 lb. Light malt extract 3 lb. Light dry malt extract 8 oz. Brown sugar
	Add 1 tsp. of Irish Moss last 15 minutes of boil.
Hops:	2.0 oz. Willamette (5% AA, 60 min.) 1.0 oz. Cascade (6% AA, 30 min.) 1.0 oz. Mt. Hood (4.5% AA, 15 min.)
Yeast:	California Ale (WLP001) yeast strain This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile Attenuation: 73-80; Flocculation: High; Optimum Ferm. Temp: 68-73
Log:	I averaged fermentation temps at 65°-68°. The lower temps during fermentation seem to stop unwanted fruity flavors. Initaial rack for 5-7 days. Secondary rack for 7-14 days depending on how fast you want to get it bottled. I let this batch set for 3 wks during secondary rack and it turned out exceptionally smooth.
Carbonation:	CO2 @ 15 psi for 3-4 days.
Tasting:	Mmm mmm good.

Recipe posted 11/02/02.