Saint Pale Ale

This is my best effort to try and brew a clone for Summit Pale Ale. Summit is a Saint Paul brewery (not so micro anymore) and has become one of the . . . okay the premier micro in Minnesota. Their Pale Ale is bitter, and very, very good.

Brewer:	Biff Taylor		Email:	southwestcom@yahoo.com
Beer:	Saint Pale Ale		Style:	American Pale Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	23 HCU (~13 SRM)		Bitterness:	63 IBU
OG:	1.055		FG:	1.011
Alcohol:	5.6% v/v (4.4% w/w)
Water:	I use city water (very clean) run through a softener, and a GE undercounter filter. I have a well also, but have not tested the water for lead (yet) City water: pH 6.5; Alkalinity 180; Chlorine 1; Hardenss 0
Grain:	.5 lb. British Pale .5 lb. American Munich .5 lb. Cara Amber .5 lb. American crystal 60L
Steep:	15-20 minutes during ramp-up to boil, using two muslin bags.
Boil:	60 minutes	SG 1.041	6.7 gallons
	3 lb. Amber malt extract 3 lb. Light dry malt extract
	I will be trying 1 tsp. Irish Moss for the first time today at 15 min.
Hops:	0.99 oz. Cascade (6% AA, 60 min.) 0.99 oz. Northern Brewer (8.5% AA, 60 min.) 0.50 oz. Cascade (6% AA, 30 min.)
Yeast:	White Labs WLP 001 American Ale - dumped straight in.
Log:	One week in primary, then racking to secondary and dry-hopping (first time). Two weeks secondary. Ready about two months from brew date.
Carbonation:	2.4 volumes	Corn Sugar: 3.97 oz. for 5 gallons @ 64°F
	4 oz. organic corn sugar for 5 gal. @ 64°F
Tasting:	I have brewed this with a different recipe. The beer tastes much better after fermenting in the bottle for a couple of months. This one turned out pretty good. It was spotty in flabor though - I think my bottling technique is faulty causing variances in individual bottle carbonation differences.

Recipe posted 10/12/09.