Very basic recipe. I used pretty much the same recipe as my previous brew (12 years ago), except the LBHS didn't have 40l crystal, so I subbed in some 60l.
24# of 2 row pale malt, 2 pounds 60l crystal, .25# of chocolate. OG of 1063
About 73 ibu's of willamette and cascade hops. Now that I look at the ibu to og ratio, it appears I might be a little on the high side? All I know is that I based this off of the last recipe I made in my log book, and I actually backed down on the hops a bit from that. Never had any problem with me or my friends drinking it back then.
I had some old 1056, I'm ashamed to admit, that I bought last august when the bug to brew again first bit. I made a starter and stepped it up a couple of times on my stir plate. I had a nice little cake of yeast in the bottom of the gallon jug, so I decanted off most of the liquid, and swirled up the yeast cake to add into the fermentor. In a last minute panic, I also had a vial of white labs american ale yeast I bought at the same time as the 1056, so I cracked it open and dumped it in as well. It's not rocket surgery, right?
I'm thinking it will be a little dark for a pale ale. Guess that's part of the fun of brewing!
The whole brew day went pretty smooth. I'm thinking I had a little lower efficiency than I used to but no big deal.
Here's a link to a little timelapse I did of the brewday. Drank an Arrogant Bastard to make the whole thing go smooth...
The fermentation is going great right now.