AMERICAN PALE ALE
9.0 lbs US 2-row pale malt (Breiss)
1.0 lb. crystal malt (combo of British 50L, US 40L, Special B)
0.5 lb US dextrin malt
27-32 IBU from Goldings (bitterness)
0.5 oz Cascade or Goldings (flavor)
0.5-1.0 oz Cascade or Goldings (aroma)
0.5-1.0 oz Cascade or Goldings (dry-hop)
1 tsp rehydrated Irish moss
Wyeast Irish 1084 repitched
Mash: 1.5 qts. per pound total water 90 min @ 152F.
Boil 90 minutes. 1 week primary, 2-week secondary, one of which is for dry-hopping. Add geltin finings 2 days before kegging.