Expedi-Ale: New American Pale (Pro-Am Series)

I brewed this beer for a party with some of my co-workers at Expedia (hence the name).  The recipe is designed to be an American Pale with a moderate amount of caramel to back up the heavy dose of "new" American hops in the mix.  I ferment this with the Pac-Man yeast for a very dry finish and some light mineral notes. The beer took 2nd place in American Ales at the 2011 Puget Sound Pro-Am.  It was then chosen by Harmon Brewing to brew full scale. I worked with Mike Davis from Harmon to scale this up to 8BBL and had an excellent time helping with the brew day.  Mike is a class act and the folks from Harmon are great. I was very impressed with the great beers he has on tap at the brewery! On with the recipe! 5.5 gal 72% Efficiency OG 1.060 FG 1.010 IBU- 28 Grist 10lbs US 2-row 1lb Munich 10oz Crystal 80 Single infusion Mash at 150F for 60min Mashout infusion to raise to 168F for 10min Boil Additions    60m- 22IBU Northern Brewer or other clean bittering hop 15m- .25oz Amarillo 15m- .25oz Citra 15m- Tablet of Whirlfloc 0m-  1oz Amarillo 0m-  1oz Citra Ferment Chill to 60F O2 for 50sec Pitch ~230 Billion yeast cells of Rogue PacMan yeast Ferment cool (62F) until activity starts to slow- about 4 days Raise to (65F) to finish Dry Hop Dry- .5oz Amarillo Dry- .5oz Citra Leave for 1 week at 65F then chill, fine with gelatin, and rack to keg. Carbonate to 2.6 vol