Walker's Ale

This is a more clasic style IPA or American Pale Ale (California Style Pale Ale, I call what I drink). The American 2Row, the American hops (Cascade), and "California Style Ale Yeast" make it more modern than the original IPAs destined for distant shores, but the original and finishing gravities, the IBUs and the color are true to the IPA style. This recipe is simple, using only whats needed to make a smooth tasting, moderately hoppy (I usually hop this recipe up a bit more, but the recipe given is true to the style), clear beer in about 18 days. The specialty grains add subtle flavors and color. The added fresh corn (I buy it by the ear when its cheap) to the mash gives the finished ale a slight sharp bite and I think its helps to make a more clear beer (any comments on this observation?). The Cascades added throughout the boil and directly to the fermenter lend a sophisticated hop flavor, bitter and aromatic (smelling and tasting of fresh hop flowers).

Brewer:	Doug Cox		Email:	mindwasblank@yahoo.com
Beer:	Walker's Ale		Style:	India Pale Ale
Type:	All grain		Size:	5 gallons
Color:	8 HCU (~6 SRM)		Bitterness:	52 IBU
OG:	1.068		FG:	1.012
Alcohol:	7.2% v/v (5.6% w/w)
Water:	I treat my water by boiling aproximately 7 gal, cooling to ~140°F and siphoning from the center of the pot, leaving behind a film of minerals. My yield is over 6 gal and I add 1.5 tsp gypsum.
Grain:	10 lb. American 2-row .5 lb. American crystal 40L .5 lb. Dextrine malt (Cara-Pils) .5 lb. Corn (raw)
Mash:	80% efficiency
	I bring 2.75 gal treated water to 168°F - 170°F. I add grains and corn and stabilize at 155°F for 30 min. I raise temperature to 170°F and remove from heat. I use 3.0 gal treated water at 170°F for sparge. I prepare my lauter tun by filling with sparge water so grains float when added. I use a dipper to remove as much liquid as possible and fill lauter tun. As it fills, I begin to rack my extract to the boiling kettle. I carefully add more grains and sparge water, used sparingly, keeping the grains afloat. When all the grains are added and the liquid level is dropping, I pour the remaining sparge water over the exposed top surface of the grains to remove as much sweet extract as possible. Long after the boiling kettle is full and over heat, I allow the lauter tun to drain and I collect this liquid and add to the boil (I don't taste any off flavors from this method...any comments?). Sometimes I check for conversion and add enzymes and continue to mash, if needed. Clean the lauter and mash tuns!!
Boil:	60 minutes	SG 1.068	5 gallons
Hops:	2 oz. Cascade (5.9% AA, 60 min.) 1.5 oz. Cascade (5.9% AA, 15 min.) .5 oz. Cascade (aroma)
Yeast:	"California Ale Yeast" - I really like this one. Sometimes I will propogate yeast and pitch a starter. If I haven't been lazy, I can pitch a quart of yeast into 5 gal and fermentation begins instantly. That is when I am drinking tasty ales in 2 weeks. One vile usually takes 24 hr to start and that makes me nervous!
Log:	I rack to a keg after fermentation slows. I add a small amount of carbonation and purge air from keg. Racking to keg before fermentation stops adds some natural carbonation. After about a week, I carbonate.
Carbonation:	I know nothing about calculating CO2. I like my pale ales served with relatively low carbonation at about 58°F. I put about 23 pounds of CO2 into keg via the outlet. The nipple must be held on. By adding this way, CO2 bubbles through beer and easily dissolves. I put CO2 onto inlet nipple at 23 lb., turn keg onto side, and while sitting and enjoying an ale, I rock keg with my foot. CO2 will slow as beer becomes saturated after a minute or two. I let the keg settle a bit, adjust pressure to serve, and taste. If I taste CO2 (w/23lb its usu. ok), I release pressure and rock, and repeat. Let keg settle out another 24hr. The first pint or two should be a little yeasty and cloudy. By the time the keg is empty, this beer should have reached perfection. Enjoy.!

Recipe posted 12/08/06.