American India Pale Ale	
"ViennaPA"

Recipe:
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14.0 lb 	Weyermann Vienna Malt (grain)

Hops:
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1.00 oz Nugget (~13% AA - 13.0 AAU)(45 min @ 1.035 wort / ~42.9 IBU)*
1.00 oz Amarillo (9% AA - 9.0 AAU)(10 min @ 1.035 wort / 11.7 IBU)
*Hops taken from garden. Harvested 8/14

Yeast:
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White Labs "English Ale Yeast" WLP002 
Best Before: Nov-11-12
Lot Number: 1002ITSSKYA1
Harvested from August Amber Ale
Used Yeast Nutrient (5 tsp)  

Notes:
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5.75 gal 
OG: 1.058
FG: ?.??? (?.?% ABV)

1730:  Heated up lauter / mash tun with 130F faucet water. Heated up 4.20 gal of mash water to 172F.
1800:  Started mash. 4.20 Gallons of water, 14 lbs of grain.  154.0F Mash temp. (Theoretical was 158F... losing ~4.0F to mash tun)
1840:  Temperature 000.0F. ( did not measure )
1930:  Temperature 153F.  Iodine test (not done, but would have) showed conversion. Took off ~6.9qt of mash to boil for mash out.
1950:  Added decoction to mash tun for mashout. Temperature 169.0F.   
2010:  Started first running.
2020:  First running complete and on stove. Started batch sparge and second running.
2030:  Second running complete and on stove. SG of first runnings 1.088
2035:  First running boiling.  SG of second runnings 1.035
2100:  Started cooling first running. 
2110:  Second running boiling.  (slight overboil)
2110:  Added bittering hops to second running. 1.00oz Nugget @ 1.035 (50 min remaining)
2130:  Placed first pot in bucket @ 75F. On yeast cake.  (Pleasant fruity clove aroma from yeast cake) 
2145:  Added Aroma / Flavor hops to second running. 1.00oz Amarillo @ 1.035 (15 min remaining)
2155:  Removed hops.  Started cooling second pot
2215:  Moved second pot into bucket.

All pots of wort filled bucket (not carboy this time) to 5.75 gal. Took specific gravity.
SG at 5.75 gal: 1.058 

Added 0.0 gal of Water
SG at 5.75 gal: 1.058

Pitched yeast (80 F) before second pot was added to bucket.   

Color ~18 SRM.  Tan Brown.  

2012/04/22
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1530 Slow ferementation noted. 
Temperature ~75F.

2012/04/23
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Temperature at 1600 is 70F.
Fermentation very active.
Transfered from bucket to carboy.

2012/04/23
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Temperature at 1600 is 68F. 
Blow off clean up.
Nice fruity esters and spicy hop aroma

2012/04/29
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Temperature for the past week has been ~65F - 68F
Fermentation has slowed
Pleasant aroma through fermentation