Extra Innings Ale

This is a Great American Pale Ale that is Cooper in Color with a Unique and Enticing Aroma, due to the use of the Nelson Sauvin Hops from New Zealand.

Brewer:	Todd Pierce		Email:	itodd4@yahoo.com
Beer:	Extra Innings Ale		Style:	American Pale Ale
Type:	Extract w/grain		Size:	5.0 gallons
Color:	35 HCU (~17 SRM)		Bitterness:	54 IBU
OG:	1.050		FG:	1.010
Alcohol:	5.2% v/v (4.0% w/w)
Water:	Reconstitute the Liquid Malt extract in 1/2 gallon of 170 degree water, before adding to the boil with 30 left in the 60 minute boil. For the rest of the water I used filtered tap water.
Grain:	3.3 oz. British Crisp 0.82 lb. American Munich 3.3 oz. Belgian aromatic 6.6 oz. American crystal 20L 3.3 oz. Dextrine malt (Cara-Pils) 3.3 oz. Belgian Special B 3.3 oz. American chocolate 6.6 oz. Honey Malt
Steep:	Steep grains at 120 for 10 minutes then bring up to 150 for 30 minutes. Sparge with 170 degree 1/2 gallon
Boil:	60 minutes	SG 1.071	3.5 gallons
	4.94 lb. Light malt extract 0.82 lb. Light dry malt extract
	I add a dash of Irish moss at 30 inutes then a tablete of Whirfloc at 15 minutes left in the boil. This ensures a beautiful clear beer.
Hops:	0.87 oz. Newport (12.5% AA, 60 min.) 0.87 oz. Centenial (10.5% AA, 20 min.) 0.87 oz. Centenial (10.5% AA, 2 min.) 1.5 oz. Nelson Sauvin (aroma)
Yeast:	WLP001 California Ale or WLP0028 California V
Log:	Ferment 70-74 for a week, transfer to a secondary and add 1.5 oz of the Nelson Sauvin Hops in a hop bag. I add glass marbles that have been boiled and cooled to the bag, this anchors the bag at the bottom of the fermentor, getting more Aroma from the dry hopping. Keep in Secondary 10 days then bottle or keg.
Carbonation:	Kegged and forced carbonated at 40 degrees. Otherwise use 3/4 corn sugar for bottle conditioning
Tasting:	This is a fantastic refreshing Pale Ale. Lots of malty flavor and mildly bitter but great hop aroma!! Enjoy!!!

Recipe posted 10/23/07.