Summer Session Ale

A no-frills session beer, easy to make and easy to drink. Pretty much a classic
American pale ale, but with some wheat for smoothness and a rich, lasting head. The
Cascades I used were an unusual batch with high AA. Use a bit more if yours are 6%AA.

Brewer:	John Fisher		Email:	johnfish@uclink.berkeley.edu
Beer:	Summer Session Ale		Style:	American Pale Ale
Type:	All grain		Size:	5 gallons
Color:	7 HCU (~6 SRM)		Bitterness:	48 IBU
OG:	1.055		FG:	1.014
Alcohol:	5.4% v/v (4.2% w/w)
Water:	Contra Costa (CA) tap water. Pretty soft.
Grain:	5 lb. American 2-row 3 lb. Wheat malt 2 lb. American Munich
Mash:	76% efficiency
	30 mins @120° protein rest, thick mash. 60 mins @155° dropping over the hour to ~152°, thinner mash. Sparge with 4 gallons @168°.
Boil:	75 minutes	SG 1.046	6 gallons
	Irish moss last 15 mins.
Hops:	.75 oz. Chinook (12% AA, 60 min.) 1 oz. Cascade (9.1% AA, 15 min.) 1 oz. Cascade (aroma)
Yeast:	Wyeast 1056. I like a 1.5 qt starter (2 cups DME).
Log:	Brewed 9/13/02. Bottled 9/20/02. Tastes great now; the bitterness level is perfect. First bottle opened 9/27/02.
Carbonation:	2.5 volumes	Dried Malt Extract: 7.84 oz. for 5 gallons @ 72°F
Tasting:	 opened after 1 week for carbonation. This beer is good fresh! Clearer than I expected, given the wheat, thanks to the protein rest. Head retention remains adequate. This one turned out to be a real crowd pleaser, and I will make it again.

Recipe posted 09/28/02.