Left Point Pale Ale

This is a great tasting Amber Ale. The New Zealand Nelson Sauvin Dry Hop gives it a unique and enjoyable aroma. Enjoy!!!

Brewer:	Todd Pierce		Email:	itodd4@yahoo.com
Beer:	Left Point Pale Ale		Style:	American Amber Ale
Type:	Extract w/grain		Size:	5.0 gallons
Color:	23 HCU (~13 SRM)		Bitterness:	49 IBU
OG:	1.056		FG:	1.010
Alcohol:	6.0% v/v (4.7% w/w)
Water:	Reconstitute the Liquid malt extract in 1/2 gallon 200 degree DISTILLED water! Make sure burner is off so as not to scortch malt. Add reconstituted Liquid Malt extract with 30 minutes left in boil. Add the Dried Malt Extract at beginning of boil. I used Filter tap water for the remaining water.
Grain:	.5 lb. American crystal 60L .5 lb. Dextrine malt (Cara-Pils) .5 lb. British Crisp
Steep:	Steep at 150 for 30 monutes
Boil:	60 minutes	SG 1.081	3.5 gallons
	6 lb. Light malt extract 1 lb. Light dry malt extract
	dash of Irish moss at 30 minutes and 1 tablet whirlfoc at 15 minutes left in the boil to ensure a beautiful clear beer.
Hops:	1.0 oz. Newport (11.0% AA, 60 min.) 1.0 oz. Centennial (10.5% AA, 15 min.) 1.0 oz. Centennial (10.5% AA, 2 min.) 1.5 oz. Nelson Sauvin (aroma)
Yeast:	White Labs California Ale WLP001
Log:	Ferment 1 week at 70-74 degress. Rack to secondary and dry hop wiht 1.5 oz of Nelson Sauvin in Hop Bag. ( Can substitute Cascade or Centinnial for Nelson Sauvin, but will not have the same grapelike Aroma that makes this beer unique) Keep in secondary for 7 days! Keg or bottle condition
Carbonation:	If keeged chill to 40 degress and force carb and enjoy immediately. If bottle conditioning, use 3/4 cups corn sugar and condition for 2 weeks at about 68 degrees.
Tasting:	This is a Great tasting Ale that is malty, with a light bitter and an amazing Aroma due to the uniqu quakities of the Nelson Sauvin hop. Enjoy!!!

Recipe posted 10/23/07.