|Recipe||First Attempt||Style||American Pale Ale|
|Brewer||Clinton Ebadi||Batch||5.00 gal|
|Recipe Gravity||1.054 OG||Estimated FG||1.014 FG|
|Recipe Bitterness||60 IBU||Alcohol by Volume||5.2%|
|Recipe Color||10° SRM||Alcohol by Weight||4.1%|
|4.00 lb||Alexander's Sun Country Pale LME||extract|
|3.00 lb||Briess Sparkling Amber D.M.E.||extract|
|1.00 oz||Cascade||pellet||10 minutes|
|1.00 oz||Nugget||pellet||60 minutes|
|1.00 unit||White Labs East Coast Ale yeast||liquid tube|
I am not sure if the color for the dry malt is correct (sheet said 8-13?), or if the SG is right (the LME is correct, but the DME had no info on that so I used the 'usual' number from a book).
I did a half boil (three gallons preboiled and left to cool in the fermentor, and three gallons boiIed with the malt/hops). I did not make a starter for this one. I Accidentally added the bittering hops before the hot break. Everything else seemed to go fine. Cooled the wort from boiling to roomtemp in a bit under a half an hour in the sink with a bit of ice. OG was 1.054 (read 1.048 @ 98F [I didn't cool the concentrated wort to quite low enough of a temperature to offset the hot water in the bucket]). I had to let it sit closed overnight because the wort/water mix took a long time to cool down, and pitched the yeast at nine the next morning. Vigorous fermentation started before the next day.
Bottled three days late (Thursday april 27). Fermentation was quick. There were a few temperature spikes and dips during fermentation. FG was 1.014 (right on target). Initial taste is a bit bready, and initially mildly hopped but moving to a nice floral hoppiness after swallowing. Bottling went well (the last bottle or two will probably be oxidsed, but such is life).