Pale Ale

First time using a pump to recirculate the wort
through the cooler.

Brewer:	John Tossberg, Bernie Ball		Email:	-
Beer:	Pale Ale		Style:	American Pale Ale
Type:	All grain		Size:	18 gallons
Color:	8 HCU (~6 SRM)		Bitterness:	34 IBU
OG:	1.052		FG:	1.010
Alcohol:	5.5% v/v (4.3% w/w)
Water:	Water drawn the night before. No chemicals. Heated overnight using immersion heater.
Grain:	18 lb. American 2-row 7.5 lb. German Vienna 2 lb. American crystal 40L
Mash:	93% efficiency
	During the dough in added 1 1/2 Tbls. CaSO4 1 1/2 Tbls. CaCO3 Strike H20 @ 95°C. Dough in to a thick mash. Temp @ 60°C. Hold 10 min. Add more strike H20. Temp @ approx. 68°C. Hold 15 min. Start rims and go 35 min. Begin sparge.
Boil:	60 min minutes	SG 1.052	18 gallons
	Whirl flocs used at 20 min.
Hops:	5 oz. Cascade (5.7% AA, 60 min.) 2 oz. Kent Goldings (5% AA, 15 min.) 2 oz. Kent Goldings (aroma)
Yeast:	1098 Wyeast British Ale yeast. 800 ml cultures added to each carboy. Nothing exceds like excess.
Log:	Brew date: 2/13/04 The recirculation worked well. Definitly speeded up the process. A beeracle happened when Bernies carboy didn't break when we filled it with hot wort and didn't have the hose to the wort chiller on! Truly amazing.

Recipe posted 02/13/04.