The Sunset Pale Ale

So I'm back in the swing of things and have made up another beer. I was trying to think of a nice beer to enjoy during Spring. I was looking for a hoppy Pale Ale with a sort of twist. I though citrus would be a nice addition to the beer so I decided to us Cascade Hops for the bittering, flavor, aroma, and dry hop additions. I also decided to add orange peel zest to the boil. Here is the final recipe:

Amt	Name	Type	#	%/IBU
10 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	1	76.9 %
2 lbs	Vienna Malt (3.5 SRM)	Grain	2	15.4 %
1 lbs	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	3	7.7 %
1.00 oz	Cascade [7.10 %] - First Wort 60.0 min	Hop	4	23.6 IBUs
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	5	-
1.00 oz	Cascade [7.10 %] - Boil 10.0 min	Hop	6	7.8 IBUs
1.00 oz	Cascade [7.10 %] - Boil 5.0 min	Hop	7	4.3 IBUs
2.00 oz	Orange Peel, Sweet (Boil 5.0 mins)	Spice	8	-
1.00 oz	Cascade [7.10 %] - Boil 1.0 min	Hop	9	0.9 IBUs
1.0 pkg	Safale American (DCL/Fermentis #US-05) [1.70 oz]	Yeast	10	-
1.00 oz	Cascade [7.10 %] - Dry Hop 7.0 Days	Hop	11	0.0 IBUs

The garage / brewery smelled amazing after I added the orange peel. I racked this beer on top of a SA-05 yeast cake from a previous batch and it started fermenting heavily withing 2 hours. I have never had a fermentation start that fast, and it was exciting to see it running so quickly. I let this ferment in primary for about 10 days and then I transfered to secondary and dry hopped for another 10 days. This beer has been kegged a for a week or so now, and I'm happy to say it tastes amazing. The Cascade hops definitely bring out a new hefty citrus flavor and as I had hoped the orange peel can be detected lightly in the background and really comes through in the after taste. I have heard people say that citrus does not ferment well, but perhaps they are refering to people actually putting the peel into the primary or using it as a secondary addition. This turned out great and I'll be making this again in a week or two for Memorial Day.