Nutty Pale

Complex and Hoppy.

Brewer:	James Ivey		Email:	-
Beer:	Nutty Pale		Style:	-
Type:	All grain		Size:	5 gallons
Color:	29 HCU (~15 SRM)		Bitterness:	82 IBU
OG:	1.061		FG:	1.015
Alcohol:	5.9% v/v (4.6% w/w)
Water:	Hard water works best.
Grain:	6 lb. Belgian 2-Row Pale 2 lb. Cara-Pils 8 oz. Crystal 10 L 8 oz. Crystal 20 L 8 oz. Crystal 40 L 8 oz. Crystal 60 L 8 oz. Crystal 120 L
Mash:	80% efficiency
	Mash in @ 135 deg. Raise to 155 for two hours. Mash out @ 175
Boil:	90 minutes	SG 1.040	7.5 gallons
	Irish Moss 15 minutes before end of boil.
Hops:	.75 oz. Williamette (5.1% AA, 60 min.) .75 oz. Liberty (4.3% AA, 60 min.) .75 oz. Cascades (6.1% AA, 60 min.) .5 oz. Liberty (4.3% AA, 45 min.) .5 oz. Liberty (4.3% AA, 30 min.) .5 oz. Northern Brewer (6.9% AA, 30 min.) .5 oz. Centennial (10.6% AA, 10 min.) 1 oz. Cascades (aroma)
Yeast:	San Diego labs readilly pitchable Lager yeast
Log:	Ferment @ Ale temperature. Primary one week. Secondary one week. Keg.
Carbonation:	Cool beer to 40 deg. in keg and put it on the gas @ 30 PSI for two days.
Tasting:	Nutty, hoppy, caramel, good. Ummmmm.

Recipe posted 08/21/97.