Return to Forever Pale Ale

First brew in 10 years. Munich malt was almost that old too, but what the hell... Everything else was fresh and new.

Brewer:	Gord		Email:	-
Beer:	Return to Forever Pale Ale		Style:	English Pale Ale
Type:	All grain		Size:	48 liters
Color:	6 HCU (~5 SRM)		Bitterness:	26 IBU
OG:	1.056		FG:	1.012
Alcohol:	5.6% v/v (4.4% w/w)
Water:	Added 10g gypsum and 10g "Burton salts" to mash water
Grain:	9kg 100g British pale 100g British crystal 70-80L 250g Rye (raw) 500g British Munich
Mash:	85% efficiency
	One step mash. Targeted 152°F Mashed in at 175°F. A little too hot. Strike temperature was 158°F. Kept in range of 148° to 158°F for 90 minutes. Mostly in range of 150° to 154°F.
Boil:	90 minutes	SG 1.054	50 liters
	Added 20g Irish Moss. Actually boiled hops for 90 minutes, but recipator only allows me to enter 60 minutes. (I forgive you recipator!)
Hops:	90g Hallertauer (6.2% AA, 60 min.)
Yeast:	White Labs Burton Ale Yeast WLP023 1L starter made about 48 hours in advance. Very active at pitching time.
Log:	Ran off through counterflow chiller Aerated with aquarium pump and diffuser. No effort to purify air. O.G. 1056 / pH 4.6 / 70F

Recipe posted 06/08/12.