Birthday Beer

Brewed 8/26/00.

Brewer:	wally		Email:	wolib@aol.com
Beer:	Birthday Beer		Style:	American Pale Ale
Type:	All grain		Size:	5 gallons
Color:	9 HCU (~7 SRM)		Bitterness:	45 IBU
OG:	1.057		FG:	1.016
Alcohol:	5.2% v/v (4.1% w/w)
Water:	Carbon filtered West Houston tap water used. One pkg. Burton Water Salts added to wort prior to boil.
Grain:	2 lb. American 6-row 6 lb. German Pilsner 5 oz. Belgian Munich 4 oz. Belgian aromatic 8 oz. American crystal 35L 1 lb. Flaked rye
Mash:	76% efficiency
	122°F. protein rest for 30 minutes. 1 1/2 hour @ 152°F. Bulk sparge with 3 1/2 gallons of 165°F. water.
Boil:	60 minutes	SG 1.038	7.5 gallons
	One tbs. Irish Moss added 15 minutes before end of boil.
Hops:	.75 oz. Perle (7.3% AA, 60 min.) .75 oz. Cascade (5.6% AA, 30 min.) .5 oz. Cascade (5.6% AA, 15 min.) .5 oz. Cascade (5.6% AA, 5 min.)
Yeast:	one ltr. starter of Brew Teck CL-120 (British Ale) used. Fermented @ 63°F. to keep the fruityness down. This yeast produces a bold, citrusy character which accentuates mineral and hop flavors. Flocculation: medium; Attenuation: 73-77%; Fermentation Temperature: 62-72°F. The commercial source of this yeast is unknown.
Log:	First wort hopped with 3/4 oz. Perle (whole hops). Dry hopped with 1 oz. Cascade pellets. Racked from glass primary to ss secondary on 9/2/00; gravity @ 1.016. Crashed the temperature down to 36°F. for two weeks to help to clarify the beer. Final gravity at 1.016, so I missed my target for final gravity (1.014) by a couple of degrees; probabley due to the cold temperature of the fermentation.
Tasting:	I really like this ale and will make it again; it is very well balanced.

Recipe posted 09/16/00.