Black Bear Pale Ale

An attempt to clone the World Beer Cup and GABF medal-winning Diamond Bear Pale Ale from Little Rock, Arkansas. It is a hybrid US/English Pale Ale.
In this attempt, the bitterness is a bit too high, but overall, a good approximation.
Bitterness could stand to be scaled back about 10 to 15 IBU's.
Also it could use more water to lower the gravity so that the beer is no more than 5.0% abv.
Softer water (think Pilsen here) would also help reduce perception of bitterness. Little Rock water is phenomenally soft.

Brewer:	BrewAskew		Email:	lupomania@ecologyfund.net
Beer:	Black Bear Pale Ale		Style:	American Pale Ale
Type:	All grain		Size:	4.7 gallons
Color:	17 HCU (~10 SRM)		Bitterness:	55 IBU
OG:	1.053		FG:	1.011
Alcohol:	5.4% v/v (4.2% w/w)
Water:	Filtered Tulsa, OK Tap Water (Mowhawk Plant North). It has temporary hardness that Diamond Bear's water supply (Central Arkansas Water) lacks completely.
Grain:	7.75 lb. Briess American 2-row .25 lb. Melanoidin Malt .25 lb. Honey Malt .25 lb. Cara Wheat .5 lb. Briess Crystal 80L
Mash:	75% efficiency
	154°F for 60 minutes. Batch sparge with hot water to bring mash to 168°F to get 6 gallons of wort. Add 1 qt. water to kettle.
Boil:	60 minutes	SG 1.040	6.20 gallons
	Irish Moss at 15 minutes -- 1 tsp
Hops:	1.75 oz. Kent Goldings (5% AA, 60 min.) 1 oz. First Gold (7.5% AA, 20 min.) 1 oz. Cascade (6% AA, 1 min.) 1 oz. Fuggles (4.75% AA, 1 min.)
Yeast:	Wyeast 1056 125ml Smack Pack (no starter)
Log:	Brewed 2/10/2006. Plastic bucket Primary at about 64°F for 14 days, Secondary (glass) at about 2-3 weeks. Bottled and Kegged on 3/17/06. Bottled priedwith Cooper's Carbonation Drops. 3 gal. keg was force carbonated.
Carbonation:	3.0 volumes	Keg: 17.7 psi @ 40°F
Tasting:	A very close approximation of the commercial Diamond Bear Pale Ale. Aroma and color is nearly identical. Carbonation level is the same. This beer is more bitter and dry, though. Beer in the keg is pouring hazy as of 3/26/06. Head density and retention is superior to bottled Diamond Bear. Highly recommended. Brew it and tell me what you think.

Recipe posted 03/26/06.