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Behold a Pale Ale Mk2

Brewer: River Bend Brewpub Email: -
Beer: Behold a Pale Ale Mk2 Style: American Pale Ale
Type: All grain Size: 5.25 gallons
Color:
12 HCU (~8 SRM)
Bitterness: 52 IBU
OG: 1.054 FG: 1.008
Alcohol: 6.0% v/v (4.7% w/w)
Water: Use tap water filtered with a commercial activated-carbon system. If you have good tap water you can probably skip this step, but mine is terrible.
Grain: 6 lb. American 2-row
1 lb. American crystal 40L
3 lb. British pale
Mash: 65% efficiency
Heat 1.3 qt/lb mash water (3.25 gal) to 170°F in pot. Add to room temperature grains and mash 60 min, then add 16 oz/lb (1.25 gal) boiling water, wait 5 min, and runoff to boil pot. Add 3.5 gal 170°F sparge water, let settle 5 min, and sparge. Top off to 6.75 gal if needed.
Boil: 60 minutes SG 1.042 6.75 gallons
1 lb. Light dry malt extract
Hops: .5 oz. Simcoe (12% AA, 60 min.)
1 oz. Amarillo (8.9% AA, 15 min.)
.5 oz. Simcoe (12% AA, 15 min.)
.5 oz. Amarillo (aroma)
.5 oz. Simcoe (aroma)
.5 oz. Amarillo (dry hop) (aroma)
.5 oz. Simcoe (dry hop) (aroma)
Yeast: Nottingham Ale Yeast
Log: Brewed 3 Nov 2007: extract added due to low efficiency (expected 75%)
Primary: 6 days at ~66°F
Secondary: 12 days at ~70°F, dry hopped in key
Cold conditioned in keg: 9 days at 40°F
Carbonation: 2.5 volumes Keg: 12.3 psi @ 40°F
Tasting: Bitterness turned out to be a little over the top. Dry-hopping kept the hops in balance but faded after a few weeks. DME was added to compensate for low mash efficiency (still tweaking the new lauter tun).

Recipe posted 01/16/08.