Newts Tail Pale Ale II

A very hoppy malty IPA with tons of aroma hops.

Brewer:	The Newt King		Email:	-
Beer:	Newts Tail Pale Ale II		Style:	IPA
Type:	All grain		Size:	10 gallons
Color:	18 HCU (~11 SRM)		Bitterness:	86 IBU
OG:	1.072		FG:	1.020
Alcohol:	6.8% v/v (5.3% w/w)
Water:	1 teaspoon gyspum in mash and sparge water.
Grain:	8 lb. Belgian pale 8 lb. Scottish pale 1 lb. German Vienna 3 lb. Scottish Munich 1 lb. Honey Malt 1 lb. American victory 1 lb. Belgian aromatic 1 lb. American crystal 10L 1 lb. Toasted Malt
Mash:	80% efficiency
	Mash with 8 gal water to 152f for 30 min. Remove 1.5 gal mash and boil for 20 min then add back to get 156f for 30 min. Remove 1.5 gal mash and boil for 20 min and add back to get 160f for 20 min. Sparge with ten gal 180f water to get 13 gal sweet wort.
Boil:	90 minutes	SG 1.056	13 gallons
	2 teaspoons Irish Moss at 45 min.
Hops:	1 oz. Centennial (10.5% AA, 90 min.) 1 oz. Galena (13% AA, 90 min.) 1 oz. Centennial (10.5% AA, 45 min.) 1 oz. Galena (13% AA, 45 min.) 2 oz. Cascade (6% AA, 15 min.) 6 oz. Cascade (aroma) 2 oz. Columbus (aroma)
Yeast:	Burlingame Station Yeast. (Like Wyeast 1968)
Log:	Dry hop secondary with 6 oz Cascade pellets for 2 weeks. Dry hop kegs with 1 oz Columbus per keg for 1 week.

Recipe posted 07/25/97.