"This is the S**T!"

This is a dry and bitter version of an American Pale Ale, just the way I like it. The name was coined by the homebrewer who influenced me to start homebrewing. I toast one pound of 2-Row for 15 minutes at 350*F in the oven to produce the homemade Vienna, makes the house smell awesome!

Brewer:	Brewhaha		Email:	-
Beer:	"This is the S**T!"		Style:	American Pale Ale
Type:	All grain		Size:	5.5 gallons
Color:	4 HCU (~4 SRM)		Bitterness:	86 IBU
OG:	1.050		FG:	1.006
Alcohol:	5.7% v/v (4.5% w/w)
Water:	In the past I used Gypsum and a sparingly small amount of Lactic Acid, nowadays, I use the local Mount Olympus Spring Water (bottled) and the pH falls right in line.
Grain:	9 lb. American 2-row 1 lb. American Vienna
Mash:	75% efficiency
	Infusion mash, in the past I used to mash in my 10 gallon brewpot and step the mash temperatures from 105*F mash-in for 20 minutes, then 150-152*F saccrification for 90 minutes, then mash-out at 168*F for 15 minutes. Nowadays, I infusion mash in an Igloo cooler, 152*F for 90 minutes, then sparge with 168*F water.
Boil:	70 minutes	SG 1.041	6.75 gallons
Hops:	2 oz. Northern Brewer (9.5% AA, 60 min.) 1 oz. Cascade (5.6% AA, 15 min.) 1 oz. Cascade (5.6% AA, 5 min.)
Yeast:	WLP001 California Ale Yeast or Danstar Nottingham Ale Yeast Both are good choices, I prefer the White Labs.
Log:	Rack to a secondary for at least two weeks before kegging or bottling.
Carbonation:	Rack to the keg at room temperature, force carbonate at 40 psi, then chill down to serving temperature and recheck the carbonation level, usually about 30 psi when cold.
Tasting:	Yummy clean, dry, copper colored, hoppy, bitter, and tasty brew! The head drops down fairly fast but never fully leaves the beer and laces the glass as it is consumed.

Recipe posted 12/10/09.