Pigs Ass Pale Ale

My attempt to create a hoppy ale without the bitterness of most pale ales.

Brewer:	David B		Email:	davboss@webtv.net
Beer:	Pigs Ass Pale Ale		Style:	American Pale Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	10 HCU (~7 SRM)		Bitterness:	31 IBU
OG:	1.052		FG:	1.014
Alcohol:	4.9% v/v (3.8% w/w)
Water:	Bottled Spring
Grain:	1 lb. American crystal 10L
Steep:	Steep @ 155 for 30 minutes
Boil:	60 minutes	SG 1.129	2 gallons
	6.6 lb. Light malt extract
	Hop Schedule: Centennial 1.0oz 60 min, 0.5oz 30 min Tettnang 1.0oz 30 min, 1.0oz last 5 minutes (I usually put this in after I turn the heat off) Williamette 1oz dry hop
Hops:	1 oz. Centennial (9.9% AA, 60 min.) .5 oz. Centennial (9.9% AA, 30 min.) 1 oz. Tettnanger (4.9% AA, 30 min.) 1 oz. Tettnanger (4.9% AA, 5 min.) 1 oz. Willamette (aroma)
Yeast:	Wyeast American Ale #1056, used a 1 pint starter
Log:	Primary ferment @ 72 degrees rack to secondary,dry hop with 1oz Williamette for 7 to 10 days
Carbonation:	Bottle using 3/4 cup corn sugar

Recipe posted 03/19/00.