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Fusion Pale

In lieu of available Weisse or Wit yeasts, this recipe was developed
around White Labs East Coast Ale yeast,done "Fusion style" with
ingredients from a variety of countries.

Brewer: Colin Smith and Jason Nolan Email: cjsmith69@hotmail.com
Beer: Fusion Pale Style: American Pale Ale
Type: Extract w/grain Size: 20 liters
Color:
10 HCU (~7 SRM)
Bitterness: 33 IBU
OG: 1.054 FG: 1.013
Alcohol: 5.3% v/v (4.2% w/w)
Grain: 250g British pale
500g Belgian Munich
100g Flaked wheat
Steep: Protein Rest: 140*F for 30 min
Mash: 160*F for 60 min
Boil: 60 minutes SG 1.108 10 liters
1.49kg Light malt extract
1.36kg Light dry malt extract
1 TBSP Irish Moss - 60 min
1 TBSP Coriander seed - 15 min
1/2 oz Dried Orange Peel - 15 min
Hops: 2 oz. Cascade (6% AA, 60 min.)
1 oz. Hallertauer (4.25% AA, 30 min.)
1 oz. Tettnanger (aroma)
Yeast: White Labs #WLP008 East Coast Ale Yeast
mixed with 1 pint cooled wort and added to fermentor
Log: Sat. Aug 26, 2000
Jason Nolan and Colin Smith
proto-type/experiment
Carbonation: 5.3 volumes Corn Sugar: 12.5 oz. for 20 liters @ 65°F

Recipe posted 08/26/00.