Spencer's Wild Side

Pitched yeast: 1/14/00 at 11:00PM
Racked to secondary: 1/19/00
Bottled: 1/23/00

Brewer:	Kurt A. Christensen		Email:	kurlin@gate.net
Beer:	Spencer's Wild Side		Style:	American Pale Ale
Type:	All grain		Size:	5.5 gallons
Color:	7 HCU (~6 SRM)		Bitterness:	29 IBU
OG:	1.050		FG:	1.010
Alcohol:	5.2% v/v (4.1% w/w)
Water:	Filtered tap water with one teaspoon of gypsum to the mash water and one teaspoon of lactic acid to the sparge water.
Grain:	8 lb. 8 oz. American 2-row 8 oz. Belgian Munich 1 lb. 2 oz. Wild Rice 8 oz. Torified wheat
Mash:	70% efficiency
	Single infusion mash.Three gallons of water at 170 degrees. Cook wild rice, cool and add to grain at mash in. Hold at 152 Degrees for 60 minutes. Mash out with one gallon of 212 degree water. Sparge with five and one half gallons of 180 degree water.
Boil:	90 minutes	SG 1.038	7.25 gallons
	One tablespoon of rehydrated Irish Moss to the last fifteen minutes of the boil.
Hops:	.5 oz. Centennial (11% AA, 60 min.) 1 oz. Cascade (6% AA, 10 min.) 1 oz. Cascade (aroma)
Yeast:	Wyeast American Ale in a half gallon starter.
Log:	Ferment at 70 degrees. Secondary at 50 degrees.
Carbonation:	2.7 volumes	Corn Sugar: 5.07 oz. for 5 gallons @ 72°F
Tasting:	Very little head to the beer. Next time I would use malted wheat.

Recipe posted 01/27/00.