The Red C

An American Red Ale in the spirit of Independence Day, fermented on the yeast cake of Beach Blonde Summer Ale. Ok, so in a moment of weakness, I named it Scarlet last night, but with a line up of Columbus, Chinook and Cascade and Citra, how could I ignore the C theme-so I'm "parting" with Scarlet and bringing on the red C.

Grist:
11 lb Malteurop 2-row
.75 lb Briess Caramel 60L
.5 lb Belgian Special B

Hops:
.50 oz Columbus 60 min
.50 oz Chinook 20 min
1 oz Cascade 5 min

Dry Hop:
1 oz Centennial
1 oz Chinook

Yeast:
S-05 cake

Mash in 5.25 gallons 167 degree water, target 153, actual 153.7. Sacch Rest 60 minutes. 8:30
Sparge 3.5 gallons 170 degree water.
90 minute boil.
Chill 12:30
Aerate yeast 1:15am
Full blown fermentation 8am the next morning

Target OG 1.058 Actual OG 1.060
Fermentation temp is 70 degrees ambient, a bit high for my liking, but within the range for this yeast. I'm going to ferment it in a sink of groundwater just in case i need to bring the temps down with some ice. My fermentation chamber has saison du weizen in it at 40 degrees and i don't want to change that.