Recipe		Pale Ale #1 (Batch C)		Style		American Pale Ale
Brewer		Clinton Ebadi		Batch		5.00 gal
Extract

Recipe Characteristics

Recipe Gravity		1.056 OG		Estimated FG		1.014 FG
Recipe Bitterness		45 IBU		Alcohol by Volume		5.4%
Recipe Color		12° SRM		Alcohol by Weight		4.3%

Ingredients

Quantity		Grain		Type		Use
0.50 lb		Crystal 20L		Grain		Steeped
0.75 lb		Crystal 60L		Grain		Steeped
7.00 lb		Light malt extract		Extract		Extract
Quantity		Hop		Type		Time
0.50 oz		Cascade		Pellet		0 minutes
0.75 oz		Cascade		Pellet		10 minutes
0.75 oz		Nugget		Pellet		60 minutes
Quantity		Misc		Notes
1.00 unit		Wyeast 1272 - American Ale II		Yeast		Activator Pack <http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=11>

Recipe Notes

First batch of beer in *five* years (I'm getting old, jesus), and the first with a full rather than a partial boil. Bittering hops have been downadjusted by 25% to compensate revealing that with a partial boil this pale ale actually was not in IPA bitterness range.

Previous batches used White Labs WLP0008 (East Coast Ale Yeast) and a very cool fermentation, but fermentation conditions at my current dwelling are suboptimal and warm so we'll see how this supposedly fruity Wyeast strain works out.

All DME has been eliminated as it appears there is actually no real difference when brewing, and a 33 pound bucket of LME was far more economical than purchasing smaller amounts. The lack of amber extract has been compensated for with the addition of a bit of 60⁰L Crystal Malt and a slight reduction in the amount of 20⁰L Crystal malt.

Batch Notes

Recipe was for 13.2% Fuggles and 6% Cascade. Actual were 13.7% Fuggles and 5% Cascade. I left the quantities the same since they were close enough. Theoretical original IBU of 44, adjusted IBU 45.

Idealized brewing schedule:

Fill bucket with 6 gallons of water and remove chloramine with 1/4 campden tablet

Steep grains in 1/2 gallon unmodified water (strike temp 165F, goal 160F) for 30 minutes
Sparge with 1 pint 170F water
Measure gravity

Bring 5.25 gallons water to boil, kill heat, add LME, specialty grain water, and 2g of water crystals
Return to boil
Hop additions &c

Crash cool with wort chiller
Rack from kettle into carboy once temperature hits ~70-72F
Take gravity reading
Pitch yeast

Ferment!