Matts EPA

Brewer:	Matt Williams		Email:	-
Beer:	Matts EPA		Style:	English Pale Ale
Type:	All grain		Size:	12 liters
Color:	9 HCU (~7 SRM)		Bitterness:	36 IBU
OG:	1.046		FG:	1.010
Alcohol:	4.6% v/v (3.6% w/w)
Water:	9 Litres of Rain Water 6 Litres of filtered Tap Water 3 litres of filtered tap water as ice - boiled before freezing
Grain:	125g Wheat malt 125g Flaked oats 1.25kg Maris Otter Ale Malt 1kg Traditional Ale Malt
Mash:	75% efficiency
	Mash at 68°C for 60 mins, Sparge then secondary mash at 66°C for a further 60 mins
Boil:	60 minutes	SG 1.037	15 liters
	Strong boil for 60 mins. the wort was cooled by continuous spraying with fine mist of water (using ordinary garden irrigation misting sprays), and with 3 litres of ice (previously boiled then frozen) added to the wort (I think this was filtered tap water).
Hops:	15g Pride of Ringwood (10.2% AA, 30 min.) 5g Pride of Ringwood (10.2% AA, 15 min.) 10g Tettnanger (4.5% AA, 15 min.) 50g Tettnanger (aroma)
Yeast:	SAFALE S-04 dried British Ale Yeast rocovered from the bottom of a bottle of previous English Pale Ale Home brew (same recipe).
Log:	I only added the 50g of Tettnanger (aroma) as I bought too much the week before and was not going to be able to make the brew I wanted with it and didn't want to waste it. Brewed at the start of November. 1 week in fermenter, before bottling. its now been 4 weeks in the bottles, 36 stubbies.
Carbonation:	60g dried wheat malt extract - probably could have been slightly more
Tasting:	After sitting in the bottle for 4 weeks - its very very nice. I think it will get a bit better with some more time too.

Recipe posted 12/11/06.