Extra Pale Ale

grain:
- 23 pounds Briess Pale Ale malt
- 12 ounces Crystal 20 malt

hop:
- 2 ounces whole leaf Nugget (60 minutes)
- 2 ounces whole leaf Nugget (30 minutes)
- 1 ounce whole leaf Amarillo (20 minutes)
- 1 ounce whole leaf Amarillo (10 minutes)
- 2 ounces whole leaf Willamette dry (1 ounce in keg, 1 ounce in secondary)

yeast:
- White Labs California Ale harvested (dump wort onto American Pale Ale trub)

comments:
Hop focused, moderately strong, light colored pale ale. Extra pale, extra everything.

mash notes:
- (9:00 AM) 148 degrees
- (10:40 AM) 146 degrees
- first sparge 18 Brix
- second sparge 14 Brix

boil notes:
- 2 1/2 gallons water added to kettle to increase volume
- (12:25 PM) boil start
- (12:34 PM) approximate time of apparent hot break
- ( 1:35 PM) flame out

notes:
- first hop addition

- healthy boil with a healthy amount of hops

- Reuse the yeast ... These are the carboys in which the American Pale Ale fermented. Lots of healthy yeast in there ... put them to work.

- Fermentation strong in less than 12 hours ... notice the bubbling Star San / water solution.  This is a simple blow off hose setup ... advised when pitching lots of yeast.
That's the American Pale Ale on the right.  Notice the dry hops on top.


- This sample was conditioned for a month in the secondary and then kegged. A big earthy, citrusy flavor in a very pale ale.