Homebrew Pantry Pale Ale

I made this batch from some of the leftover ingredients in my closet. I probably should have only used a half ounce of Chinook for the bittering, but lupomaniacs would love this.

Brewer:	Nate		Email:	-
Beer:	Homebrew Pantry Pale Ale		Style:	American Pale Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	9 HCU (~7 SRM)		Bitterness:	67 IBU
OG:	1.052		FG:	1.011
Alcohol:	5.2% v/v (4.1% w/w)
Water:	Charcoal filtered in a Britta pitcher.
Grain:	1 lb. American crystal 10L 1 lb. Flaked wheat
Steep:	Steeped both the crystal malt and flaked wheat in ~170° water for about 30 minutes, then sparged it by dunking in the hot water for about 2 minutes.
Boil:	60 minutes	SG 1.052	5 gallons
	4 lb. Light malt extract 1 lb. Light dry malt extract 1 lb. Corn sugar
	Half teaspoon Irish moss @ 30 min.
Hops:	1 oz. Chinook (12% AA, 60 min.) 1 oz. Cascade (6% AA, 30 min.) 1 oz. Cascade (6% AA, 15 min.) 1 oz. Cascade (aroma)
Yeast:	Freshly popped Wyeast #1026 (American Ale)
Log:	Brewed this before I went on vacation in late June, so I turned off my AC. I assume the temperature in the room got up to 78° or even higher. It fermented for about 5 days. Didn't even have to rack to a secondary.
Carbonation:	Primed with 3/4 Cup corn sugar
Tasting:	This brew keeps its head for quite a while. I probably bottled too soon. Very clear despite the absence of a secondary fermenter. High fermentation temperatures gave it a distinct fruitiness.

Recipe posted 07/02/01.