Batch 86 Home Grown Pale Ale

3 gallons

5 lbs Munton's Maris otter
4 oz mfb car 120
4 oz best malz dark Munich
1/4 tsp each cacl, gyp
SRM 10

Mash 55 mins 147 df pH 4.6
20 mins 155 df

1.053 into boil

Boil 75 mins

1 oz centennials (with a couple liberties) at 60 mins 31 IBUs
1 oz Willamette @ 30 mins, 14 IBUs
1/2 tsp Irish moss 20 mins
2 oz liberty @ 5 mins 5 IBUs

50 IBUs

Og into fermenter 1.054, 78% bhe

Abv est 5.1%

Pitch @ 72 df with fresh packet s-04, 1 oz whole centennials.  Bounces up to 78 df.  Move to 63 df.  At 12 hours, going at 5 seconds, 72 df.  Primary runs at 72 df, temp drops to 64 df after 3 days, activity slows, raise temp to 68 df.

Remove hop sack 9/11.  Rack to secondary 9/12, add 1 oz whole centennials.  Leave at 68 df.

Remove hop sack 9/25.  Bottle 9/26 with 42 gr table sugar, yield 312 oz, 2.0 vols co2.