Red Chair NWPAlmost

Brewed 11/15/2015
This attempts to be a near clone of Deschutes Red Chair NWPA, but with a less hoppy profile.
Recipe source - combination of these 3 sites :
http://www.deschutesbrewery.com/beer/red-chair-nwpa/
http://www.homebrewtalk.com/showthread.php?t=360189
http://www.brewersfriend.com/2010/07/17/deschutes-red-chair-nwpa-clone-home-brew-recipe/

Brewer:	Darrin Auxier		Email:	-
Beer:	Red Chair NWPAlmost		Style:	Northwest Pale Ale
Type:	All grain		Size:	5 gallons
Color:	16 HCU (~10 SRM)		Bitterness:	50 IBU
OG:	1.066		FG:	1.010
Alcohol:	7.2% v/v (5.6% w/w)
Grain:	8.5 lb. American 2-row 1 lb. German Pilsner 1 lb. German Munich 1 lb. Dextrine malt (Cara-Pils) 1 lb. British crystal 50-60L
Mash:	72% efficiency
	3.91 Gallons at 166.75 degrees - target is 151 degrees Mash for 60 minutes or until starch conversion has been achieved Mash out with 2.2 gallons at boiling - target is 170 Sparge with an additional 1.26 gallons at 170 degrees
Boil:	60 minutes	SG 1.055	6 gallons
	Ended up with 7 gallons after sparging, so I boiled wort for about 45 minutes before adding hops to reduce volume to 6 gallons (60 minute boil time is from the time at which hops were added)
Hops:	.75 oz. Centennial (10.5% AA, 60 min.) .5 oz. Cascade (6% AA, 30 min.) .5 oz. Cascade (6% AA, 15 min.) .25 oz. Centennial (10.5% AA, 15 min.) 0.5 oz. Centennial (aroma) 0.5 oz. Centennial (dry-hop) (aroma)
Yeast:	1056 American Ale Yeast (would have preferred British Ale Yeast). Pitched on top of existing yeast cake from a batch of Pale Ale, so fermentation went really fast
Log:	11/15/2015 Original Gravity : 1.066 Dry hopped with 1/2 oz Centennial Went to secondary after 3 days to remove from dry hops (fermentation was fast since I started with a yeast cake from another batch) Transferred to Keg on 12/05/2015. Taste is good, I may need to tone down the hops next time, we'll see once it's given more time to age. Attenuation was high .. only expected FG to get to 1.012, but it dropped to 1.010
Tasting:	It is a little more hoppy than I intended, can probably knock down the bitterness just a little bit. However, the dry-hop stage could be increased from 3 days - probably just dry-hop for the entire primary fermenation.

Recipe posted 12/23/15.