Pale Rider Summer Ale

This is my first attempt at an all grain mash. It went pretty well considering my low-tech approach. A little shorter on the OG than I shot for but it ought to make a nice summer swill.

Brewer:	Randy Champagne		Email:	randyc@accuserve.net
Beer:	Pale Rider Summer Ale		Style:	American Pale Ale
Type:	All grain		Size:	5.5 gallons
Color:	7 HCU (~6 SRM)		Bitterness:	47 IBU
OG:	1.044		FG:	1.010
Alcohol:	4.4% v/v (3.5% w/w)
Water:	1/4 tsp Gypsum
Grain:	9 lb. American 2-row 1 lb. American crystal 20L 8 oz. Dextrine malt (Cara-Pils)
Mash:	63% efficiency
	- Started with 2.5 gallons of water and brought temp to 130° - Added crushed grains in boiling bags - Maintained 122° for 30 minutes - Added 1 gallon of boiling water to bring temp to 150° - Maintained 150° for 10 minutes - Raised temp to 158° for 15 minutes ---> Sparged with 4 gallons of 180° water
Boil:	60 minutes	SG 1.037	6.5 gallons
	Added 1/4 tsp Irish moss in last 15 minutes
Hops:	1 oz. Perle (8% AA, 60 min.) 1 oz. Kent Goldings (5% AA, 15 min.) 1 oz. Kent Goldings (5% AA, 10 min.) 1 oz. Kent Goldings (5% AA, 5 min.) 1 oz. Cascade (aroma)
Yeast:	Wyeast American Ale II #1272
Log:	Brewed on June 1, 2000. Fermented in glass carboy for 1 week at about 68°. Racked to secondary and aged another week at 68° (I always use a little gelatin at racking time, right before bottling - 1 tsp per gallon.)
Carbonation:	2.8 volumes	Keg: 18.4 psi @ 45°F
	Force filter and force carbonate w/agitation. Let sit for 24 hours before drafting.

Recipe posted 06/01/00.