English Pale Ale (3)

Samuel Adems clone. Used partial mash system with maximum grain and thermal cooler with manifold system. System is now running at 65% efficiency. Used extra (1/2 gal wort) from mash tun to use for yeast preparation and to complete fill to 6 gal.

Brewer:	Mike Atkins		Email:	matkins@computer-concepts.com
Beer:	English Pale Ale (3)		Style:	English Pale Ale
Type:	Partial mash		Size:	6 gallons
Color:	17 HCU (~11 SRM)		Bitterness:	43 IBU
OG:	1.058		FG:	1.016
Alcohol:	5.4% v/v (4.3% w/w)
Water:	Filtered tap water.
Grain:	8 lb. American 2-row 2.25 lb. German Munich 1 lb. American crystal 60L .75 lb. Dextrine malt (Cara-Pils)
Mash:	65% efficiency
	90 min. mash @155d. 170d sparge. Collected 5 gals at 1.041sg, 140d. Adjusted to 1.057, 65% efficiency. Also collected an additional 1/2 to 3/4 gal (no sg reading ?) -- used in yeast preparation and also to fill to 6 gal's. total.
Boil:	60 minutes	SG 1.070	5 gallons
	1.75 lb. Light malt extract
	Irish Moss added last 15 min.
Hops:	2 oz. Tettnanger (5.65% AA, 60 min.) 2 oz. Hallertauer Hersbrucker (4.4% AA, 30 min.)
Yeast:	Salfale dry yeast.
Log:	Brew date 8/3/02. OG = 1.052 @ 77d, adjust to 1.054. Used the fermatap inverted carboy system for primary and secondary fermentation. One month (+) in this system, then bottled.
Carbonation:	3/4 ts. corn sugar in each 12 oz. bottle.
Tasting:	Bottled 9/6/02. Plain cap, green bow. 9/20/02 Very good taste. It will only get better with age. This recipe is worth repeating. Good balance, foam, and head retention. The hops, tettanger and hallertauer, are the best. Use them as a mainstay in your recepies. Next time try aroma hopping with either.

Recipe posted 09/22/02.