OPA (Oakland Pale Ale)

Here it is, the second beer for Dana and Erica's wedding. The idea was to make a full flavored hoppy California pale ale/IPA but keep the alcohol low, below 5%. It is the same grain bill as my Lil' Big Hop, but I couldn't find any simcoe hops, and I lowered the gravity a bit. I think it turned out nicely.

The Numbers:
Batch size: 13 gallons
Boil size: 15.3 gallons
Boil time: 90 minutes
Grain weight: 17.75 pounds
Efficiency: 90%
Original gravity: 1.047
Final gravity: 1.009
Alcohol (by volume): 4.9%
Bitterness (IBU): 34
Color (SRM): 4.8°L  ___

Grain:
84.5% American 2 Row (15 lbs)
4.2% Crystal 10L (.75 lbs)
4.2% Munich (Light) (0.75 lbs)
4.2% Crystal 40L (0.75 lbs)
2.8% CaraPils (0.5 lbs) 

Single Infusion Mash:

Saccharification rest at 152 F for 45 min.

Sparge at 168 F.

Hops and Boil:

90 min. boil

1 oz Columbus (13% aa) at 60 minutes.

1 oz Columbus (13% aa) at 30 minutes.
2 oz Centenial (10.3% aa) at knockout.

2 oz Amarillo dry hop for 7 days.
2 oz Centennial dry hop for 7 days.

Yeast:

2 day starter of 2 liters + 2 vials of White Labs (WLP001) California Ale Yeast.

Notes:

Ferment at 65° F and slowly bring it up to 68° F after 36 hours.  After 1 week and fermentation completes, cold crash to 38° F and add dry hops for an additional 7 days of conditioning before kegging.