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-<title>Pale Ale #1 (Batch C)</title>
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-<big><strong>Pale Ale #1 (Batch C)</strong></big>
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-<td><strong>Recipe</strong></td>
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-<td>Pale Ale #1 (Batch C)</td>
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-<td><strong>Style</strong></td>
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-<td>American Pale Ale</td>
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-<td><strong>Brewer</strong></td>
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-<td>Clinton Ebadi</td>
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-<td><strong>Batch</strong></td>
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-<td>5.00 gal</td>
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-<td><strong>Extract</strong></td>
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-<big><strong>Recipe Characteristics</strong></big>
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-<td><strong>Recipe Gravity</strong></td>
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-<td>1.056 OG</td>
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-<td><strong>Estimated FG</strong></td>
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-<td>1.014 FG</td>
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-<td><strong>Recipe Bitterness</strong></td>
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-<td>45 IBU</td>
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-<td><strong>Alcohol by Volume</strong></td>
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-<td>5.4%</td>
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-<td><strong>Recipe Color</strong></td>
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-<td>12° SRM</td>
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-<td><strong>Alcohol by Weight</strong></td>
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-<td>4.3%</td>
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-<big><strong>Ingredients</strong></big>
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-<td><strong>Quantity</strong></td>
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-<td><strong>Grain</strong></td>
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-<td><strong>Type</strong></td>
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-<td><strong>Use</strong></td>
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-<td>0.50 lb</td>
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-<td>Crystal 20L</td>
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-<td>Grain</td>
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-<td>Steeped</td>
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-<td>0.75 lb</td>
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-<td>Crystal 60L</td>
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-<td>Grain</td>
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-<td>Steeped</td>
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-<td>7.00 lb</td>
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-<td>Light malt extract</td>
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-<td>Extract</td>
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-<td>Extract</td>
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-<td><strong>Quantity</strong></td>
-<td width="15"></td>
-<td><strong>Hop</strong></td>
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-<td><strong>Type</strong></td>
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-<td><strong>Time</strong></td>
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-<td>0.50 oz</td>
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-<td>Cascade</td>
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-<td>Pellet</td>
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-<td colspan=2>0 minutes</td>
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-<td>0.75 oz</td>
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-<td>Cascade</td>
-<td></td>
-<td>Pellet</td>
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-<td colspan=2>10 minutes</td>
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-<td>0.75 oz</td>
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-<td>Nugget</td>
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-<td>Pellet</td>
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-<td colspan=2>60 minutes</td>
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-<td><strong>Quantity</strong></td>
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-<td><strong>Misc</strong></td>
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-<td><strong>Notes</strong></td>
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-<td>1.00 unit</td>
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-<td>Wyeast 1272 - American Ale II</td>
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-<td>Yeast</td>
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-<td colspan=3>Activator Pack <http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=11></td>
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-<big><strong>Recipe Notes</strong></big>
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-<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>
-<br>
-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>
-<br>
-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.
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-<big><strong>Batch Notes</strong></big>
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-<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>
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-Idealized brewing schedule:<br>
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-Fill bucket with 6 gallons of water and remove chloramine with 1/4 campden tablet<br>
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-Steep grains in 1/2 gallon unmodified water (strike temp 165F, goal 160F) for 30 minutes<br>
-Sparge with 1 pint 170F water<br>
-Measure gravity<br>
-<br>
-Bring 5.25 gallons water to boil, kill heat, add LME, specialty grain water, and 2g of water crystals<br>
-Return to boil<br>
-Hop additions &c<br>
-<br>
-Crash cool with wort chiller<br>
-Rack from kettle into carboy once temperature hits ~70-72F<br>
-Take gravity reading<br>
-Pitch yeast<br>
-<br>
-Ferment!<br>
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-Brew day (2010-11-09): <br>
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-15:42 Treated water with 1/2 campden tablet and then ran various errands for missing bits and pieces<br>
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-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>
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-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>
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-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>
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-18:15 Water begins to boil. Still taking care of miscellaneous tasks.<br>
-18:30 Start wort boiling. Wort boil goes as well as can be expected, but should have been more vigorous (wort scorched!)<br>
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-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>
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-19:33 Killed boil and started chilling<br>
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-20:17 Back yard is now a bog, wort chilled to 81⁰F. Giving up. Preparing fermenter &c<br>
-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>
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-2010-11-10:<br>
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-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>
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-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>
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-14:22 Activity level similar, starting to cool (fan at middle setting whatever that implies).<br>
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-18:25 Carboy @ 66⁰F. Increasing fan speed a bit to get down to 62-64.<br>
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-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>
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-2010-11-11<br>
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-11:30 Temperature down to 62⁰F. Setting fan to lowest setting to prevent cooling it too much.<br>
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-2010-11-12<br>
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-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>
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-2010-11-17<br>
-<br>
-14:22 Fermenter has been at around 64-65⁰F, Now at 67⁰F. Bubbling not so often, but krausen has yet to be reabsorbed.<br>
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-2010-11-20<br>
-<br>
-21:41 Fermenter has risen over the last 48 from 66⁰F to 68⁰F. Krausen began dissipating today.<br>
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-2010-11-28<br>
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-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>
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-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>
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-2010-11-29<br>
-<br>
-14:55 Took gravity reading, 1.010@68⁰F (Attenuation = 82%!) Beyond typical attenuation for this yeast (72-76%). ABV = 5.9%<br>
-<br>
-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>
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-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>
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-2010-12-14<br>
-Taste test #1<br>
-<br>
-Cracked one open for a taste test. I tried one a few days earlier, but it was still oversweet and appley tasting. <br>
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-Served in a tulip.<br>
-<br>
-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>
-<br>
-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>
-<br>
-Quaffable, if not amazing. We'll see what the masses say.<br>
-<br>
-More end of boil (with a fast cooling time) hops, and perhaps dry hopping for a week seem like good ideas for next time.
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