Ellie Ale

This is our "standard" pilsener we drink most often.
It's smooth, full-bodied, low bitterness.

Brewer:	Paul Trunfio		Email:	trunfio@argento.bu.edu
URL:	http://polymer.bu.edu/paul/brewing
Beer:	Ellie Ale		Style:	American Pale Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	10 HCU (~7 SRM)		Bitterness:	18 IBU
OG:	1.063		FG:	1.020
Alcohol:	5.5% v/v (4.3% w/w)
Water:	Commercial spring water with the addition of 1 tsp of Gypsum.
Grain:	.6 lb. British Pilsner .6 lb. Flaked wheat
Steep:	I steep grains in a disposable cotton sock. I get these at my homebrew shop (I think they are hospital socks because they are used under casts and such). I steep for about 30 minutes, under medium heat, until boil. When removing the grains, I am very deliberate about removing all water from the grain bag (i.e., I very carefully squeeze until I get all the water out).
Boil:	60 minutes	SG 1.104	3 gallons
	8 lb. Light malt extract
Hops:	1.5 oz. Hallertauer (4.25% AA, 60 min.) .5 oz. Cascade (6% AA, 15 min.) .5 oz. Cascade (aroma)
Yeast:	Wyeast 1056XL (no starter used).
Log:	brewed: 23-JUN-01 bottled: 07-JUL-01
Carbonation:	2.2 volumes	Corn Sugar: 3.66 oz. for 5 gallons @ 70°F
	I measure priming sugar by weight not by volume

Recipe posted 08/28/01.