Couple ?'s for my 1st original recipe

I tried my first original recipe to enter a local homebrew competition and I forgot to throw in the Irish moss. Will it make a huge difference? If I use geletin in the secondary should I pitch new yeast to bottle condition and what kind?

New Kettle American Pale Ale:

11# 2-Row Pale ale malt
1# Crystal 20
1/2# Cara pils
1/4# Honey malt
1/4# Light wheat

1/2 oz Cascade
1/2 oz Centenial
Each in the mash, 45 min, 15 min and 1 min

1/2 oz Amarillo
1/2 oz Simcoe
Dry-hopped w/1oz light oak chips

Wyeast American Ale II smack pack
90 min boil
5 gal batch
OG 1.062
mash 155 deg.

Critiques of my recipe welcome.

Wow...33 views and not one reply...I am ashamed at you people...

No, just because you didn't use any Irish Moss doesn't mean your brew won't clear. Many of us don't use it (I do) and we still get clear brews.

...and No, yo don't need to add any more yeast prior to bottling.

Have you oaked APAs in the past? I haven't used oak yet at all, but my investigation suggests that pales don't have the body to balance the oaky flavor, at least until it has conditioned for quite a while.

I've used oak in an IPA clone, not in an APA. I figured, maybe wrong, that the higher grain bill and 155 deg mash might give it enough body to stand up. I thought I read here that if you use geletin in the secondary the yeast are no longer sufficient to bottle condition.

I have yet to use Irish Moss, my IPA's have all cleared beautifully in the secondary even while being dry hopped.

Enhoffer-Knopfe said:

I thought I read here that if you use geletin in the secondary the yeast are no longer sufficient to bottle condition.

Click to expand...

I've read that too, here or elsewhere. I've not tried it myself, however.