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Saint Pale Ale

This is my best effort to try and brew a clone for Summit Pale Ale. Summit is a Saint Paul brewery (not so micro anymore) and has become one of the . . . okay the premier micro in Minnesota. Their Pale Ale is bitter, and very, very good.

Brewer: Biff Taylor Email: southwestcom@yahoo.com
Beer: Saint Pale Ale Style: American Pale Ale
Type: Extract w/grain Size: 5 gallons
Color:
23 HCU (~13 SRM)
Bitterness: 63 IBU
OG: 1.055 FG: 1.011
Alcohol: 5.6% v/v (4.4% w/w)
Water: I use city water (very clean) run through a softener, and a GE undercounter filter. I have a well also, but have not tested the water for lead (yet)
City water: pH 6.5; Alkalinity 180; Chlorine 1; Hardenss 0
Grain: .5 lb. British Pale
.5 lb. American Munich
.5 lb. Cara Amber
.5 lb. American crystal 60L
Steep: 15-20 minutes during ramp-up to boil, using two muslin bags.
Boil: 60 minutes SG 1.041 6.7 gallons
3 lb. Amber malt extract
3 lb. Light dry malt extract
I will be trying 1 tsp. Irish Moss for the first time today at 15 min.
Hops: 0.99 oz. Cascade (6% AA, 60 min.)
0.99 oz. Northern Brewer (8.5% AA, 60 min.)
0.50 oz. Cascade (6% AA, 30 min.)
Yeast: White Labs WLP 001 American Ale - dumped straight in.
Log: One week in primary, then racking to secondary and dry-hopping (first time). Two weeks secondary. Ready about two months from brew date.
Carbonation: 2.4 volumes Corn Sugar: 3.97 oz. for 5 gallons @ 64°F
4 oz. organic corn sugar for 5 gal. @ 64°F
Tasting: I have brewed this with a different recipe. The beer tastes much better after fermenting in the bottle for a couple of months.
This one turned out pretty good. It was spotty in flabor though - I think my bottling technique is faulty causing variances in individual bottle carbonation differences.

Recipe posted 10/12/09.