Rising Phoenix Ale

Brewer:	Matt		Email:	tcbrewguy@hotmail.com
Beer:	Rising Phoenix Ale		Style:	California Common
Type:	Partial mash		Size:	5 gallons
Color:	10 HCU (~7 SRM)		Bitterness:	40 IBU
OG:	1.047		FG:	1.012
Alcohol:	4.5% v/v (3.5% w/w)
Grain:	5.25 lb. American 2-row .75 lb. American crystal 40L .5 lb. American Munich
Mash:	80% efficiency
	Single infusion mash - 152°F Saccharification for 60 minutes. Sparge @ 168°F-172°F.
Boil:	60 minutes	SG 1.055	4.25 gallons
	1 lb. Light dry malt extract
	1 Whirlfloc Tab @ 15 min. remaining
Hops:	1 oz. Northern Brewer (8.5% AA, 60 min.) .5 oz. Cascade (6% AA, 30 min.) .5 oz. Cascade (6% AA, 15 min.)
Yeast:	Wyeast #2112 California Common Lager. Ferment between 55-60 degrees to take advantage of the lager qualities of this yeast. Mid to high 60s will produce a more estery ale-like profile.
Log:	Dry hop with .5-1 oz Cascade, if desired.
Carbonation:	For 2.6 Vol's CO2 - 4.55 oz Corn Sugar. Or, keg and force carb.

Recipe posted 03/06/06.