NorCal Pale Ale

I'm back from a short hiatus after moving from So California up to the East Bay Area. The brewery is back in business and this time my dad helped out. We brewed up 5 gal of a hoppy pale ale.

Grain:
85% Pale American Malt
3% Carapils
4% Crystal 15
4% Crystal 35
4% Munich Malt

Single Infusion Mash:
Saccharification rest at 155 degrees for 45 minutes.
Sparge at 165 degrees.

Boil:
90 min. boil

Hops:
0.6 oz Columbus added at 60 minutes.
0.5 oz Centennial added at 30 minutes.
0.5 oz Amarillo added at knockout.
2 oz Amarillo dry added after primary fermentation.

Yeast:
2 vials of White Labs (WLP001) Cal Ale Yeast.

Predicted Original Specific Gravity:
1.054


Notes:
Thanks for the recipe Julez.

HUGE Amarillo nose. It smells and tastes a bit like an IPA. I think I'll dial back the hops a bit for next go around, but it tastes great.