East Lansing, Pale Ale.

This is an evolution of my first beer, my single most proben recipe (after "milanesas de la abuela"). It evolved from Cincinatti Pale Ale in Palmer's Book.

Brewer:	Juan		Email:	martinfie@gmail.com
Beer:	East Lansing, Pale Ale.		Style:	American Pale Ale
Type:	Extract		Size:	4.5 gallons
Color:	12 HCU (~8 SRM)		Bitterness:	27 IBU
OG:	1.049		FG:	1.012
Alcohol:	4.8% v/v (3.8% w/w)
Water:	Water from the Tap, filtered.
Boil:	60 minutes	SG 1.056	4 gallons
	4 lb. Light malt extract 2 lb. Amber malt extract
	After breaking the boil I turn heat off and add all extract. Mix well and turn the heat back on. It usually takes a few minutes to get boiling again. Hops boiling time is after I hit a nice rolling boil again. Hops are in pellets and in a bag. 15 minutes before flameout, add irish moss, one teaspoon 15 minutes before flameout, introduce immersion chiller. Boiling drink/food: Sierra Nevada Pale Ale, queso suizo y salamin.
Hops:	0.5 oz. Nugget (12% AA, 60 min.) 0.5 oz. Cascade (6% AA, 15 min.)
Yeast:	Safale US05
Log:	Start Heat: First Boil: Re-Start Heat: Back Boiling: Flame-out: Chilled: , OG: Pitched: Fermentation Log: Rack: , FG:
Carbonation:	2.5 volumes	Cane Sugar: 3.34 oz. for 4.0 gallons @ 68°F
	Provisional Calculations, to be refined later.
Tasting:	Can't wait.

Recipe posted 05/18/10.