Parrothead Pale

This recipe is based from Mirror Pond Pale produced from Deschutes Brewery of Bend, Oregon!

Brewer:	Rick Armstrong/Dave Hetteen		Email:	-
Beer:	Parrothead Pale		Style:	American Pale Ale
Type:	All grain		Size:	11 gallons
Color:	15 HCU (~9 SRM)		Bitterness:	34 IBU
OG:	1.062		FG:	1.014
Alcohol:	6.2% v/v (4.8% w/w)
Water:	Inline R/V style water filter. 1 Tablespoon of Gypsum added to Mash water.
Grain:	10 lb. American 2-row 10 lb. British pale 1 lb. American crystal 40L 1 lb. Belgian CaraMunich 1 lb. Flaked oats
Mash:	80% efficiency
	154 deg. F, for 90 min.
Boil:	90 minutes	SG 1.052	13 gallons
	90 min. boil with Irish Moss added the last 20 min.
Hops:	2 oz. Cascade (7.3% AA, 90 min.) 1 oz. Cascade (7.3% AA, 45 min.) 1 oz. Cascade (aroma)
Yeast:	Wyeast 1056 x 2.
Log:	7 days in Primary, 14 days in secondary. Fermentation temperature 65 deg. F. Dry Hop with 1 oz. Cascade in secondary. Bottle condition for 30 days. @65 deg. F
Carbonation:	2.6 Volumes 30 psi for 48 hours, 9-11 psi @ 36 F for serving.
Tasting:	This Pale has an wonderful head, tight, tall, and full of aroma from the Cascade dry hopping. Well balanced with a nice upfront hop nose that doesn't linger. Very smooth, too easy to drink for 6.2% abv.

Recipe posted 05/07/06.