Recipe Type: All Grain
Yeast: Wyeast 1056
Yeast Starter: 2000ml
Batch Size (Gallons): 5.5
Original Gravity: 1.057
Final Gravity: 1.012
IBU: 43.3
Boiling Time (Minutes): 60
Color: 10.6
Primary Fermentation (# of Days & Temp): 7-10@65*
Additional Fermentation: N/A
Secondary Fermentation (# of Days & Temp): 10@68*
Tasting Notes: BIG hop flavor and aroma!

This is my base Pale Ale that I brew about every third batch. It has a big hop presence. Piny, citrusy, very floral. This took first place in a local home brew competition, so Im pretty proud of it. Hope ya like it

62% Brew House
Ingredients:
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Grain:
11.00 lb Pale Malt (2 Row) US (1.8 SRM)
1.00 lb Victory Malt (28.0 SRM)
0.75 lb Munich Malt - 10L (10.0 SRM)
0.50 lb Cara-Pils/Dextrine (1.3 SRM)
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM)

Hops:
0.60 oz Columbus leaf [15.00 %] (60 min FWH)
1.00 oz Cascade pellet [6.00 %] (10 min)
0.50 oz Cascade leaf [5.50 %] (5 min)
1.00 oz Centennial pellet [8.90 %] (5 min)
0.50 oz Cascade pellet [6.00 %] (Dry Hop 10 days)
1.00 oz Centennial pellet [8.90 %] (Dry Hop 10 days)

Misc:
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min)
1.00 items Whirlfloc Tablet (Boil 15.0 min)
1.00 items Yeast Nutrient (Boil 10.0 min)


Mash Schedule:
Single Infusion, Medium Body, Batch Sparge
Hold mash @ 154*F for 60 min
Sparge w/ 175*F water to reach your preboil vol

After boil:
Aerate with pure O2 for 1 min
Place in water bath and hold @ 65*F until fermentation is complete.
Rack to secondary and add dry hops.

Bottling/kegging:
Prim/force carb to 2.4 Vol of Co2