Custom Pale Ale - Details

The Pale Ale I put together was aimed at being on the lighter side, and because I happened to have some whole Amarillo/Cascade Hops that were grown locally, I wanted to try and highlight them.  This was the beer I brewed on 8/28/10:

Starter Yeast batch done on 8/25/10:
    4oz.  Golden Light DME
    2cups Water
    1pkg. Safale US-05 Yeast (11.5g)

    Procedure:  
    Boil water and add 4oz. Golden Light DME
    Let dissolve for 20 minutes and then kill the heat.
    Chill down the liquid by submerging the kettle into an icy water bath.
    Pour into a 1000ml Flask and add 11.5g Safale US-05 Yeast.
    Insert porous cover/sponge cork into neck of Flask.
    This should be completed 3-4 days prior to brewing the beer.


Ingredients (5gal. Batch):
1/2lb. Crystal 20
1/4lb. Vienna
1/4lb. Belgian Aromatic
1/4lb. Dextrine
7/8oz. Cascade/Amarillo Hops
1/2oz. Chinook Hops
1oz. Mt. Hood Hops
6lbs. Golden Light DME
1 pinch Irish Moss
Yeast Starter created earlier

Procedure:
Bring 2gal. Water up to 150 degrees Fahrenheit and then kill the heat.
Bag and submerge your Crystal 20, Vienna, Belgian Aromatic, and Dextrine for 30 minutes.
Remove from water (let drip, and do not squeeze.)
Turn the heat back on and bring up to a boil.
When boiling add in the 6lbs. of Golden Light DME and 1/2oz. Chinook Hops.
At 45 Minutes add a pinch of Irish Moss
At 60 Minutes bag and add the 7/8oz. whole Amarillo/Cascade Hops and kill heat.
Begin to Chill. (Done when you can hold your hand on the bottom of the kettle for an extended period of time.)
Siphon the wort into your primary fermenter and fill upto 3 3/4gal.
Measure Original Gravity.
Add Yeast starter.
Cap and water lock for 1 week.
Move to Secondary Fermentation off trub.

At approximately 3 1/2gal-3 3/4gal the Original Gravity was: 1.074
The wort was moved to Secondary Fermentation on 9/2/10 (5 days later.)
Added approximately 1.5gal. water to Secondary Fermenter.
I should have taken a final gravity reading before adding more water, but I goofed up.
2oz. Priming Sugar (Corn Sugar) was added to wort and bottled 9/20/10.

I'll let you know how it tastes in a few weeks!