Quebec Pale Ale

This is the first recipe I've invented. I don't know how it will turn out, it's meant to be a typical American Pale Ale, that I somewhat boosted a little.

Brewer:	Rodolphe Gagnon		Email:	rodidj@hotmail.com
Beer:	Quebec Pale Ale		Style:	American Pale Ale
Type:	All grain		Size:	23 liters
Color:	23 HCU (~13 SRM)		Bitterness:	68 IBU
OG:	1.057		FG:	1.012
Alcohol:	5.8% v/v (4.5% w/w)
Water:	I use Montreal tap water, which is quite hard with Ph of apprx 7.6. I don't bother with adjusting water parameters.
Grain:	7 lb. British pale 3 lb. British Pilsner 1 lb. Dextrine malt (Cara-Pils) 1.5 lb. British crystal 70-80L
Mash:	75% efficiency
	Mash is simple infusion at 67 celcius (153F) for 60 minutes or til iodine test says so, then Mash out at 77 (170F) celcius for 10 minutes. Water is calculated in ProMash. Sparge is done with 2 modified primary fermentor plastic buckets: top one with drilled holes, 2nd one with a tap on the below to drain. A third fermenter bucket is where primary fermentation is done. Primary fermentation 4 days, second 8-10 days (max. 2 wks)
Boil:	60 minutes	SG 1.038	34 liters
	Irish moss is used, 1 teaspoon at 30 minutes.
Hops:	2 oz. Cascade (6% AA, 60 min.) 2 oz. Cascade (6% AA, 30 min.) 2 oz. Chinook (aroma)
Yeast:	Wyeast American Ale II (1272)
Carbonation:	Carbonation with 7/8 cups corn sugar, diluted in 2 cups boiling water than chilled before adding to wort.

Recipe posted 09/02/07.