Brewer's Notes
The beer was mashed at 65 degrees for 60 minutes. Single infusion, batch sparge. OG was 1.050 and FG was 1.008. Fermented at 18 degrees. Primed using 6g/l dextrose. This beer got 1st place at Beerfest 2007, Pale Ale Class.
Malt & Fermentables
| 4.4 kg | Bairds Maris Otter Pale Ale Malt |
| 1 kg | Weyermann Munich I |
| 0.5 kg | TF Pale Crystal |
| 0.4 kg | Weyermann Carapils(Carafoam) |
| 0.25 kg | TF Brown Malt |
Hops
| 50 g | Amarillo (Pellet, 8.9AA%, 0mins) |
| 35 g | Amarillo (Pellet, 8.9AA%, 20mins) |
| 30 g | Amarillo (Pellet, 8.9AA%, 10mins) |
| 30 g | Amarillo (Pellet, 8.9AA%, 5mins) |
| 30 g | Cascade (Pellet, 5.5AA%, 0mins) |
| 25 g | Cascade (Pellet, 5.5AA%, 20mins) |
| 20 g | Cascade (Pellet, 5.5AA%, 10mins) |
| 20 g | Cascade (Pellet, 5.5AA%, 5mins) |
Yeast
| 2000 ml | Wyeast Labs 1056 - American Ale |
Misc
| 1 tsp | Yeast Nutrient |
| 1 tablet | Whirfloc |