Simcoe Pale

Sara and I bought a new house! so the brewing has gone on the back burner again for a while. But, I'm back at it and thought I'd brew another pale ale. Due to the hop shortage this year, I had to adjust my recipe. I happened to have a little amarillo left over so I'll use some of that for the dry hopping, but I had to substitute simcoe for a lot of the other hopping schedule. So, it'll taste quite a bit different. It should have more of a piney aroma and flavor and less of the grapefruit that amarillo contributes. Amarillo is by far my favorite aroma hop, but this should turn out just fine.

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 Simcoe added at 30 minutes.
0.5 oz Simcoe added at knockout.
1 oz Simcoe dry added after primary fermentation.
0.5 oz Amarillo dry added after primary fermentation.

Yeast:
1 liter, 1 day starter of 2 vials of White Labs (WLP001) Cal Ale Yeast.

Predicted Original Specific Gravity:
1.054

Notes:
Ferment at 65 Degrees for one week or until primary fermentation dies down, bump the temperature up to 70 for another two days and let it finish off. Then add the dry hops and drop the temp down to below 60 for another week to let things settle before kegging.