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5 <title>Pale Ale #
1 (Batch C)
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"Clinton Ebadi">
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15 <big><strong>Pale Ale #
1 (Batch C)
</strong></big>
20 <table summary=
"recipe" border=
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23 <td><strong>Recipe
</strong></td>
25 <td>Pale Ale #
1 (Batch C)
</td>
27 <td><strong>Style
</strong></td>
29 <td>American Pale Ale
</td>
32 <td><strong>Brewer
</strong></td>
34 <td>Clinton Ebadi
</td>
36 <td><strong>Batch
</strong></td>
41 <td><strong>Extract
</strong></td>
47 <big><strong>Recipe Characteristics
</strong></big>
48 <table summary=
"characteristics" border=
0 cellpadding=
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0>
51 <td><strong>Recipe Gravity
</strong></td>
55 <td><strong>Estimated FG
</strong></td>
60 <td><strong>Recipe Bitterness
</strong></td>
64 <td><strong>Alcohol by Volume
</strong></td>
69 <td><strong>Recipe Color
</strong></td>
73 <td><strong>Alcohol by Weight
</strong></td>
81 <big><strong>Ingredients
</strong></big>
82 <table summary=
"ingredients" border=
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0>
85 <td><strong>Quantity
</strong></td>
87 <td><strong>Grain
</strong></td>
89 <td><strong>Type
</strong></td>
91 <td><strong>Use
</strong></td>
117 <td>Light malt extract
</td>
125 <td><strong>Quantity
</strong></td>
127 <td><strong>Hop
</strong></td>
129 <td><strong>Type
</strong></td>
131 <td><strong>Time
</strong></td>
141 <td colspan=
2>0 minutes
</td>
151 <td colspan=
2>10 minutes
</td>
161 <td colspan=
2>60 minutes
</td>
165 <td><strong>Quantity
</strong></td>
167 <td><strong>Misc
</strong></td>
169 <td><strong>Notes
</strong></td>
175 <td>Wyeast
1272 - American Ale II
</td>
179 <td colspan=
3>Activator Pack
<http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=
11></td>
186 <big><strong>Recipe Notes
</strong></big>
188 <p>First batch of beer in *five* years (I
'm getting old, jesus), and the first with a full rather than a partial boil. Bittering hops have been downadjusted by
25% to compensate revealing that with a partial boil this pale ale actually was not in IPA bitterness range.
<br>
190 Previous batches used White Labs WLP0008 (East Coast Ale Yeast) and a very cool fermentation, but fermentation conditions at my current dwelling are suboptimal and warm so we
'll see how this supposedly fruity Wyeast strain works out.
<br>
192 All DME has been eliminated as it appears there is actually no real difference when brewing, and a
33 pound bucket of LME was far more economical than purchasing smaller amounts. The lack of amber extract has been compensated for with the addition of a bit of
60⁰L Crystal Malt and a slight reduction in the amount of
20⁰L Crystal malt.
195 <big><strong>Batch Notes
</strong></big>
197 <p>Recipe was for
13.2% Fuggles and
6% Cascade. Actual were
13.7% Fuggles and
5% Cascade. I left the quantities the same since they were close enough. Theoretical original IBU of
44, adjusted IBU
45.
<br>
199 Idealized brewing schedule:
<br>
201 Fill bucket with
6 gallons of water and remove chloramine with
1/
4 campden tablet
<br>
203 Steep grains in
1/
2 gallon unmodified water (strike temp
165F, goal
160F) for
30 minutes
<br>
204 Sparge with
1 pint
170F water
<br>
207 Bring
5.25 gallons water to boil, kill heat, add LME, specialty grain water, and
2g of water crystals
<br>
209 Hop additions
&c
<br>
211 Crash cool with wort chiller
<br>
212 Rack from kettle into carboy once temperature hits ~
70-
72F
<br>
213 Take gravity reading
<br>
218 Brew day (
2010-
11-
09):
<br>
220 15:
42 Treated water with
1/
2 campden tablet and then ran various errands for missing bits and pieces
<br>
222 16:
49 Steeped specialty grains (
1qt water) in metal pot within a
170⁰F pot. Strike temp =
168⁰F, Initial temp =
164⁰F. Removed
30 minutes later (temp =
158⁰F), and allowed grain bag to fully drain. Rinsed with one pint of distilled water @
165⁰F. SG of specialty grain wort =
1.032<br>
224 17:
42 Began heating
5.25 gallons of water on my fancy new propane burner. Treated with
2g of
'Water Crystals
' (
8:
1 CaSO_4:MgSO_4) (see http://wiki.calefaction.org/HomeBrewing for water modification charts for Raleigh water) owing to obscenely low (read: basically no) sulfate levels leading to concerns about hop bitterness not working out too well.
<br>
226 18:
07 It turns out I forgot to take the yeast out of the fridge. Removed, smacked, and placed into a pot of
85⁰F water!
<br>
228 18:
15 Water begins to boil. Still taking care of miscellaneous tasks.
<br>
229 18:
30 Start wort boiling. Wort boil goes as well as can be expected, but should have been more vigorous (wort scorched!)
<br>
231 19:
00 Added wort chiller, but this killed the boil. Turned the burner up and things were back on track within three minutes. Boil definitely was not strong enough--the next brew we boiled more vigorously and the addition of the wort chiller caused no disruption to the boil.
<br>
233 19:
33 Killed boil and started chilling
<br>
235 20:
17 Back yard is now a bog, wort chilled to
81⁰F. Giving up. Preparing fermenter
&c
<br>
236 20:
40 Racked into carboy, still at
81⁰F. Final volume is a hair over five gallons. OG =
1.056. Perfect! Moved carboy up to fermentation closet. Sealed with a plastic cap (sanitized, naturally), and placed into a tray of water with a tshirt over it and a fan blowing away from it.
<br>
240 04:
18 Returned from post-brewing
"well the wort is too hot to pitch the yeast who wants to get drunk instead of waiting
" gathering. Pitched yeast. Carboy internally @
72⁰F. Turned fan off for now.
<br>
242 13:
25 Spotty krausen forming, airlock bubbling every
10-
15 seconds. Fermentor @
68⁰F. Leaving fan off. Bubbling increases to once every five seconds by
13:
40.
<br>
244 14:
22 Activity level similar, starting to cool (fan at middle setting whatever that implies).
<br>
246 18:
25 Carboy @
66⁰F. Increasing fan speed a bit to get down to
62-
64.
<br>
248 21:
27 Last time peeking tonight... temperature between
64 and
66. Bubbling more active (
1/second). Returning fan to middle setting to see if things will stabilize around
64.
<br>
252 11:
30 Temperature down to
62⁰F. Setting fan to lowest setting to prevent cooling it too much.
<br>
256 17:
12 Turned fan off last night. Temperature is holding steady at
62⁰F. Fermentation is less active, but steady (airlock bubbling once every two seconds). Removing water from tray and swapping wet for a dry tshirt.
<br>
260 14:
22 Fermenter has been at around
64-
65⁰F, Now at
67⁰F. Bubbling not so often, but krausen has yet to be reabsorbed.
<br>
264 21:
41 Fermenter has risen over the last
48 from
66⁰F to
68⁰F. Krausen began dissipating today.
<br>
268 19:
34 Fermenter was left in the house between
11-
21 and
11-
26 at
66⁰F and has stabilized at this temperature. Will be bottled shortly assuming gravity is on target.
<br>
270 Will be aiming for
2.5 volumes of CO₂. Calculating corn sugar addition given a five gallon volume and fermentation having taken place at an average of
65⁰F. Priming with
4.28 oz. (
121g) of corn sugar.
<br>
274 14:
55 Took gravity reading,
1.010@
68⁰F (Attenuation =
82%!) Beyond typical attenuation for this yeast (
72-
76%). ABV =
5.9%
<br>
276 Pours a mostly clear copper with a strong initial fresh hop aroma with a bit of a grain note. Somewhat sweet, resiny flavor that gives way to a brisk but pleasant bitterness. Slight bitterness lingers afterward. The body is thin, but has a slight grain thickness already present so I think it will carbonate rather well.
<br>
278 19:
00 Bottled. Primed with
121.6g of corn sugar dissolved in two cups of distilled water boiled from ten minutes (probably overmuch, but eh). Got
44 12oz bottles--drank first
12oz (probably oxidized to Hell), lost
12oz during capping (justin was clumsy), and got a final half bottle but didn
't cap it.
<br>
283 Cracked one open for a taste test. I tried one a few days earlier, but it was still oversweet and appley tasting.
<br>
285 Served in a tulip.
<br>
287 Pours a slightly hazy copper with a fingertip white head. Fades at a reasonable pace and remains as a thin cap (but this is true of almost every beer with this glass). Initial aroma is slightly grainy and citrusy with perhaps a hint of green apple and sweetness remaining (not quite three weeks of conditioning). Carbonation levels are adequate. The body is about right--maybe a quarter pound more crystal malt could be used. The flavor is initially rather malty (fresh bread, caramel), giving way in the end to a brisk bitterness. There is a slight hop resin flavor/feeling that builds over a few sips.
<br>
289 Initial impression: The taste is actually pretty well balanced--the malt is strong enough to force the bitterness into the background until after swallowing. The body so far is pleasant; the carbonation and
60⁰L Crystal Malt seem to contribute to a rather good mouthfeel that is not thin, but also not sickly sweet and syrupy (something I dislike strongly). The weak aroma and indistinctness of the hop flavor are its most noticeable defects.
<br>
291 Quaffable, if not amazing. We
'll see what the masses say.
<br>
293 More end of boil (with a fast cooling time) hops, and perhaps dry hopping for a week seem like good ideas for next time.
HCoop / clinton / website / site / unknownlamer.org.git / blob