Primary 10 gallon pale

This is my first 10 gallon batch. I wanted a simple, straightforward
APA to start with, since so many of the characteristics of my system
are unknown.

Brewer:	bMike		Email:	mmcmahon@olg.com
Beer:	Primary 10 gallon pale		Style:	American Pale Ale
Type:	All grain		Size:	10 gallons
Color:	15 HCU (~10 SRM)		Bitterness:	97 IBU
OG:	1.064		FG:	1.010
Alcohol:	7.0% v/v (5.5% w/w)
Water:	Good old tap water, I'm lucky enough to have tap water that tastes good. Acidify mash and sparge, since my water comes in at 7.4 to 7.7 (thanks to finewife for the Hanna Instruments pHep3). I ensure the mash comes in at around 5.5, and acidify the sparge water to about 5.6.
Grain:	20 lb. Belgian pale 8 oz. American victory 2 lb. American crystal 40L 1 lb. Dextrine malt (Cara-Pils)
Mash:	75% efficiency
	Single infusion mash at 154° until converted, plus sparge heating time (my sense of timing is erratic, at best), worked out to 90 minutes.
Boil:	60 minutes	SG 1.051	12.5 gallons
	irish moss at 45 minutes
Hops:	2 oz. Columbus (13.5% AA, 60 min.) 2 oz. Centennial (7% AA, 60 min.) 1 oz. Columbus (13.5% AA, 30 min.) 1 oz. Centennial (7% AA, 30 min.) 1 oz. Columbus (aroma) 1 oz. Centennial (aroma)
Yeast:	Sierra Nevada, kindly provided by those fine folks in Chico, with a little prompting from me...pitched about a liter of slurry, stepped up thrice.
Log:	Primary Ferment at 65° for 8 days, secondary at 60° for 2 weeks. I missed my target OG by 3, only hit 1.061, but that can be attributed to my new set-up.
Carbonation:	Primed with 10.2 oz corn sugar, in two five gallon batches, shooting for 2.8 volumes carbonation.
Tasting:	Amazingly hoppy, wonderful flavor at each step, post-boil, transfer, and bottling. The combination of the columbus and centennial is right on, and produces a VERY drinkable, very bitter beer. I think I'll add an ounce of cascades dry to each secondary next time, and probably bump the victory to 1 lb.

Recipe posted 12/04/98.