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Founder's Dry-Hopped Pale Ale

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tonyp:
I found some notes from Jeremy Kosmicki of FBC on another forum so I put together this recipe based on that.

Founder's Dry-Hopped Pale Ale
10A-American Ale-American Pale Ale

Recipe Overview:
Wort Volume Before Boil:6.00 US gals             Wort Volume After Boil:5.00 US galsVolume Transferred:5.00 US galsWater Added To Fermenter:0.00 US galsVolume At Pitching:5.00 US galsVolume Of Finished Beer:5.00 US gals
Expected Pre-Boil Gravity:1.046 SGExpected OG:1.055 SGExpected FG:1.012 SGApparent Attenuation:76.4 %Expected ABV:5.6 %Expected ABW:4.4 %Expected IBU (using Tinseth):     31.2 IBUExpected Color (using Morey):       6.8 SRMBU:GU ratio:0.57Mash Efficiency:75.0 %Boil Duration:60.0 minsFermentation Temperature:64 degF
Fermentables:
Ingredient       Amount       %         Time       US 2-Row Malt8lb 0oz80.0 %   In MashUS Carapils Malt1lb 0oz10.0 %In MashUS Munich 20L Malt8oz5.0 %In MashUS Caramel/Crystal 40L Malt     8oz5.0 %In Mash
Hops:
Variety    Alpha     Amount     IBU     Form     Time       US Cascade     4.5 %1.75 oz31.2   Pellet60 Min from EndUS Cascade4.5 %2.00 oz0.0   PelletDry-HoppedUS Crystal3.5 %2.00 oz0.0   PelletDry-Hopped
Yeast:
White Labs WLP001-California Ale

Mash Schedule:
Mash Type:    Full MashSchedule Name:     Single Step Infusion (68C/154F) w/Mash-Out
Step Type      Temperature          Duration     Rest at154 degF60minRaise to and Mash Out at    171 degF10min
BTW converting this html to bbcode was a huge pita so if you like the way it looks feel free to copy my table code and use it as a template for when you post recipes.

Thanks!
Tonyp

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