Dry-hopped Pale Ale

This batch is my third attempt at a really good hoppy pale. I've got it right this time. This beer turned out very well and I'd recommend it to any hop loving brewer.

Brewer:	Jim Anciaux		Email:	janciaux@netscape.com
Beer:	Dry-hopped Pale Ale		Style:	American Pale Ale
Type:	All grain		Size:	5.5 gallons
Color:	7 HCU (~6 SRM)		Bitterness:	34 IBU
OG:	1.050		FG:	1.010
Alcohol:	5.1% v/v (4.0% w/w)
Water:	Tap water in Lincoln, NE
Grain:	8 lb. American 2-row 1 lb. American Vienna 2 lb. American crystal 10L
Mash:	68% efficiency
	I use a simple single-infusion mash. I held the mash at 155° for 60 minutes then mashed out at 170° for 10 more.
Boil:	60 minutes	SG 1.055	5 gallons
	Irish moss (1 tspn last 15 minutes)
Hops:	1 oz. Northern Brewer (7.5% AA, 60 min.) 1 oz. Simcoe (13.4% AA, 5 min.) .5 oz. Simcoe (aroma)
Yeast:	Safale US-05 (formerly known as US-56)
Log:	Brewed on 6/5/07. Fermented in primary for 8 days at 70°. Transferred to secondary with the inclusion of .5 oz of Simcoe in a sanitized steeping bag (to eliminate hop flakes in the finished beer.) Held in secondary for 2 weeks prior to bottling.
Carbonation:	2.6 volumes	Corn Sugar: 4.80 oz. for 5 gallons @ 72°F
	Bottle conditioned. I start each batch at 5.5 gallons and after racking twice and leaving behind sediment I usually end up with 47-50 bottles.
Tasting:	You'll love this beer if you're a hop head. If not, eliminate the dry-hopping and it will still be very good. The use of the 10L crystal malt was new this time and is a terrific addition. It allows you to increase crystal malt flavor without darkening the beer too much. Next time, I'll use White Labs California Ale yeast, as my homebrew shop didn't have any in stock. You could also use the Wyeast smack pack, but I have had poor luck with those. Enjoy!

Recipe posted 07/23/07.