Sturgeon River Pale Ale

This was my first try at a partial mash recipe. It was a lot of fun compared to extract w/grain but I need to work on my efficiency since the temps didn't stay where I wanted them.

Brewer:	Don		Email:	-
Beer:	Sturgeon River Pale Ale		Style:	American Pale Ale
Type:	Partial mash		Size:	5 gallons
Color:	14 HCU (~9 SRM)		Bitterness:	56 IBU
OG:	1.059		FG:	1.009
Alcohol:	6.5% v/v (5.1% w/w)
Water:	Tap water for now (Kentwood, MI), then water from a well on our family property along the Sturgeon River in the U.P. of Michigan once I get the recipe nailed down.
Grain:	2 lb. Belgian Munich .5 lb. Belgian aromatic
Mash:	55% efficiency
	Single mash. Brought water to 160 degrees then added grain (in bag), covered pot and removed from heat. I also covered the pot with two towels for 45 minutes. ** mash temp after 45 minutes was 140 degrees (need to improve this)
Boil:	60 minutes	SG 1.118	2.5 gallons
	6.6 lb. Light malt extract
	1 tsp Irish Moss with 15 minutes left in boil
Hops:	1 oz. Cascade (6% AA, 60 min.) 1 oz. Centennial (10.5% AA, 60 min.) 1 oz. Cascade (6% AA, 30 min.) 1 oz. Centennial (10.5% AA, 15 min.) 1 oz. Centennial (10.5% AA, 2 min.) 1 oz. Centennial (aroma)
Yeast:	California WLP001 - no starter this time, but will do it for sure with next batch.
Log:	Last hop addition was the dry hop: 1 oz. Centennial Leaf in secondary for 2 weeks Brewed 1/13/05 Primary for 4 days, Secondary 2 weeks Bottled 2/3/05
Carbonation:	2.3 volumes	Corn Sugar: 3.93 oz. for 5 gallons @ 70°F
	I like to use less than the recommended 5 oz. of corn sugar for bottling since I like less carbonation.
Tasting:	Opened one after two weeks in bottle and it had an impressive aroma and taste. I may take down the bitterness a bit, but will make that call depending on how it tastes after a full month in the bottle.

Recipe posted 03/16/05.