SBC Pale Ale

Brewer: John Agee
Batch Size: 5.00 gal	Style: American Pale Ale (10A)
Boil Size: 6.52 gal	Style Guide: BJCP 2008
Color: 7.7 SRM	Equipment: My Equipment
Bitterness: 70.2 IBUs	Boil Time: 60 min
Est OG: 1.059 (14.4° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.012 SG (3.0° P)	Fermentation: Ale, Two Stage
ABV: 6.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
12.00 oz	Rice Hulls (0.0 SRM)	Adjunct	1
6 lbs	Mild Malt - Ashburne (Briess) (5.3 SRM)	Grain	2
4 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	3
1 lbs	Caramel/Crystal Malt - 20L (20.0 SRM)	Grain	4
1 lbs	Carapils (Briess) (1.5 SRM)	Grain	5
1.00 oz	Summit [17.0%] - Boil 60 min	Hops	6
0.50 oz	Cascade [5.5%] - Boil 45 min	Hops	7
0.50 oz	Cascade [5.5%] - Boil 30 min	Hops	8
4.48 oz	DME Golden Light (Briess) [Boil for 15 min] (4.0 SRM)	Dry Extract	9
1.00 oz	Cascade [5.5%] - Steep 0 min	Hops	10
1.00 oz	Summit [17.0%] - Steep 0 min	Hops	11
0.50 oz	Bravo [15.5%] - Steep 15 min	Hops	12
1.0 pkgs	Nottingham Ale Yeast (White Labs #WLP039)	Yeast	13
1.00 oz	Summit [17.0%] - Dry Hop 5 days	Hops	14
1.00 oz	Cascade [5.5%] - Dry Hop 0 days	Hops	15
0.50 oz	Bravo [15.5%] - Dry Hop 0 days	Hops	16

10/14/12 Brewed 10/17/12 Gravity of 1.015 10/20/12 Transferred to Secondary 1.014 Dry Hopped with: 1 oz Summit 1 oz Cascade .6 oz Bravo

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