American Pale Ale

grain:
- 18 pounds Briess Pale Ale malt
- 1/2 pound Crystal 10 malt
- 1 pound Vienna malt

hop:
- 2 ounces whole leaf Willamete (first wort hop)
- 3/4 ounce whole leaf Nugget (60 minutes)
- 1 ounce whole leaf Amarillo (30 minutes)
- 2 ounces whole left Amarillo dry (1 ounce in keg, 1 ounce in secondary)

yeast:
- White Labs California Ale

comments:
Low gravity, hoppy Pale Ale.

mash notes:
- (1:00 PM) approximately 33 quarts water @ 168 resulting in mash temp at 148
- (1:30 PM) hot water added (5 quarts?) resulting in mash temp at 152
- (2:30 PM) first sparge @ 13.5 Brix
- (3:00 PM) second sparge @ 10 3/4 Brix
- (3:00 PM) water added to increase volume dropped gravity to 9 3/4 Brix ... estimating about 5% abv factoring in evaporation loss

boil notes:
- (4:00 PM) boil start
- (4:10 PM) approximate time of apparent hot break

notes:
- first wort hopping:


- just before boil with a full kettle:

- yeast pitched, wort aerated ... foam is from vigorous shaking

- about 24 hours later ... foam is krausen ... fermentation is strong

- secondary with dry hops