Late Summer Honey

Brewer:	Benderman's		Email:	andrew.brenneman@gmail.com
Beer:	Late Summer Honey		Style:	American Pale
Type:	All grain		Size:	21 gallons
Color:	4 HCU (~4 SRM)		Bitterness:	36 IBU
OG:	1.055		FG:	1.011
Alcohol:	5.6% v/v (4.4% w/w)
Water:	Sediment and carbon filtered from a high quality municipal source. Gypsum salt usually added in a unmeasured amout. Check wind direction. :-)
Grain:	28 lb. American 2-row 2 lb. Wheat malt 2 lb. American Vienna 2 lb. American Munich
Mash:	75% efficiency
	Add grain to mash tun while increasing water temp. to 120 degrees f. Protein rest for at least 20 min. Increase to desired temp for starch conversion. I prefer the mid 40's for a nice high-alcohol light-body beer... 1.5 hrs total mash after protein rest. sparge at 170 degrees f. or greater.
Boil:	65 minutes	SG 1.048	24 gallons
	0 oz. 5 lb. Honey
	4 Whirlfloc tablets at final 15 minute point. Honey at 30 min. mark (adjust according to you own research). Cool, settle trub, and transfer to ferment.
Hops:	2 oz. Chinook (12% AA, 60 min.) 1 oz. Cascade (6% AA, 45 min.) 2 oz. Cascade (6% AA, 30 min.) 1.5 oz. Cascade (6% AA, 15 min.) 1.5 oz. Cascade (aroma)
Yeast:	S-04 is a good all around dry ale yeast, easy to use and effective. There are better yeasts, but I brew on a large scale and want to keep costs down. (3) 11.5g packets should be efficient for a 21 gal batch. I think? Choose your favorite yeast, by all means. Kolch might work well also.
Log:	As with any homebrew, rack according to your abilities and equipment, and DO NOT DRINK TOO EARLY... Your wait will be well spent.! ENJOY.

Recipe posted 08/27/07.