Sturgeon River Pale Ale

This time I am doing a full wort boil and decreasing the early addition hop schedule to compensate. I also decreased the overall bitterness from the first recipe by 25%. For the malts, I added an extra pound of Belgian Munich and changed the LME to 6 lbs. I am hoping to get some extra grain flavor to balance the hops a bit better.

Brewer:	Don		Email:	kuitula@vrapc.com
Beer:	Sturgeon River Pale Ale		Style:	American Pale Ale
Type:	Partial mash		Size:	5 gallons
Color:	17 HCU (~10 SRM)		Bitterness:	57 IBU
OG:	1.061		FG:	1.012
Alcohol:	6.3% v/v (5.0% 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:	3 lb. Belgian Munich 1 lb. Belgian aromatic
Mash:	55% efficiency
	Single mash. Brought water to 170 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) *This time mash temp was 152 degrees after 45 minutes so that certainly improved.
Boil:	60 minutes	SG 1.051	6 gallons
	6 lb. Light malt extract
	1 tsp Irish Moss with 15 minutes left in boil 1/2 tsp Calcium Carbonate (lowers acidity by 15%)
Hops:	.5 oz. Cascade (6% AA, 60 min.) .5 oz. Centennial (10.5% AA, 60 min.) .5 oz. Cascade (6% AA, 30 min.) .75 oz. Centennial (10.5% AA, 15 min.) .75 oz. Centennial (10.5% AA, 2 min.) 1 oz. Centennial (aroma)
Yeast:	California WLP001. I will use a yeast starter this time and hopefully will get good results. *Starter definitely helped the fermentation - it was very active compared to before.
Log:	Last hop addition was the dry hop: 1 oz. Centennial Leaf in secondary for 2 weeks
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:	I tasted the sample from the final gravity reading and it still tasted bitter, but also had more body due to the increased grains. I think this will actually end up as an IPA when I'm finished with the recipe.

Recipe posted 05/12/05.