I'm brewing ten gallons of pale ale tomorrow. Here's the recipe:

• 10 lbs. Maris Otter Malt
• 4 lbs. Cargill two row
• 1/2 lb. each Paul's 10-20L, Cargill 30L and Munton's 60L crystal
• 2oz. Simcoe hops @ 11%AA
• 2oz. Goldings hops @ 4%AA
• 3 lb. Briess Pale DME
• Safale US Ale Yeast (2 pkgs.)

Begin by mashing the grains with 5 gallons water for 30 minutes at 145; raise to 155 and rest for 30 mintues; mash-out at 167. Sparge to collect 385 gravity units from the mash--should be about seven total gallons. Add the runnings to the boil kettle, add malt extact. Bring the wort to a boil and add 1 oz. of simcoe hops for a 60 minute boil. With 30 minutes remaining, add one ounce of goldings and half an ounce of simcoe. With one minute remaining, add half an ounce of simcoe and one ounce goldings. Chill wort and split between two fermenters, topping each off with water to get five gallons. This should give two batches of wort with a gravity of 52. Pitch each.

By fermenting one in the cooler and the other at room temperature, I'm going to see what the difference between fermenting at around 80 and at 67 is.