Red Yeti English Pale Ale

Anyone for a nice session brew?

Brewer:	Buzzerj		Email:	buzzerj@yahoo.com
Beer:	Red Yeti English Pale Ale		Style:	English Pale Ale
Type:	Extract w/grain		Size:	5.0 gallons
Color:	25 HCU (~13 SRM)		Bitterness:	35 IBU
OG:	1.049		FG:	1.014
Alcohol:	4.5% v/v (3.5% w/w)
Water:	1 tsp Gypsum to steeping water
Grain:	12 oz. Belgian biscuit 3 oz. Belgian Special B 8 oz. British crystal 50-60L 12 oz. British pale
Steep:	Steep in 3 quarts for 45 minutes at 153° F
Boil:	60 minutes	SG 1.037	6.5 gallons
	5.75 lb. Light malt extract
	Add 1 tsp. Irish Moss with 20 minutes left in the boil
Hops:	1 oz. Willamette (4.5% AA, 60 min.) 1 oz. Sterling (4.5% AA, 15 min.) 1 oz. Willamette (4.5% AA, 15 min.) 1 oz. Sterling (aroma)
Yeast:	Fermentis Safbrew S-33 Ale Yeast
Log:	Ferment for one week at 68° F, transfer to secondary for one week at 68°F. O.G. was measured at 1.050 at 68°F.
Carbonation:	Keg after secondary and apply 15 lbs. pressure and place in the refrigerator. We elected to bottle this one using 3/4 cup corn sugar. F.G. actually came in at 1.018 at 66°F for a 4.25% ABV. Conditioned at room temperature for two weeks and chilled and let condition for a few more weeks.
Tasting:	April 7, 2011 - Tastes light but so good! It came into the zone - Success! Try it.

Recipe posted 02/26/11.