American Pale Ale 1

Brewer:	Andrew Ager		Email:	andrew-ager@nwu.edu
Beer:	American Pale Ale 1		Style:	American Pale Ale
Type:	All grain		Size:	3.5 gallons
Color:	10 HCU (~7 SRM)		Bitterness:	45 IBU
OG:	1.059		FG:	1.010
Alcohol:	6.4% v/v (5.0% w/w)
Water:	Used 50/50 Brita-filtered tap water and triple-filtered, reverse-osmosis, ultraviolet-treated spring water. It sounds a bit much, but the treated stuff is only 40 cents/gallon.
Grain:	5 lb. American 2-row 1 lb. German Munich .25 lb. American victory .25 lb. American crystal 40L .25 lb. Flaked barley
Mash:	84% efficiency
	Mashed at 151 for 50 minutes, boosted to 168 for 10 minutes. Recirculated for 10 minutes, sparged with 3.5 gallons of water for 30 minutes.
Boil:	60 minutes	SG 1.046	4.5 gallons
	Added just over 1/4 tsp. Irish Moss at 30 minutes.
Hops:	.6 oz. Centennial (9.8% AA, 60 min.) .6 oz. Centennial (9.8% AA, 15 min.) .8 oz. Centennial (aroma)
Yeast:	Goose Island Kolsch yeast, cultured from the bottle. It's from Weihenstephan originally.
Log:	Fermented at 70F for 5 days. Then summer weather really hit, and it stayed at 75 for about 2 weeks. 7/19/98, transferred to secondary carboy, and stuck it in a cooler chamber I scrounged, currently at 50F. Bottling on 7/23.
Tasting:	Took a sample during the transfer, it's really good. Pleasant, firm bitterness, Really good malt profile, the Munich helps a LOT. Really nice floral, citrusy nose.

Recipe posted 07/22/98.