Ingredients
This recipe was, by far, the simplest to derive yet. Half pale and half wheat? ok! Five pounds each! 1.050 OG! Brilliant! .26 BU:GU ratio? Ounce of Cascade for 60 minutes! 13.2 IBUs! Brilliant! Check it out:
| Requested | Used |
| 5 lbs. Pale Ale malt | " |
| 5 lbs. Wheat malt | " |
| 1oz Cascade (4.4%AA) | 1oz Cascade (6.8%AA) |
| Wyeast.... | WPL051 California V Ale Yeast |
January 27, 2008
Strike Temperature: 170°, five gallons
T=60min
Mash temp=160.5°
T=45min
Mash temp=157°
T=30min
Added 1 quart 212° water
Mash temp=151°
T=15min
Added 2 quarts 212° water
Mash temp=157°
T=0min
Lautered our wort into two two-gallon pots. Each was run back through the grain bed twice (one at a time). Then we sparged with three gallons of 180° water, and lautered that out. Overall we got about 7.5 gallons into the boil pot.
Brew Method
January 27, 2008
T=60min
Added our ounce of Cascade
T=30min
Started the ice bath
T=15min
Added one teaspoon of irish moss
Inserted the wort chiller for sanitization
T=0min
Turned off the heat, moved our pot next to the ice bath and hooked up the wort chiller. Turned it on, and once the wort was cooled to 100°, we put the pot into the ice bath. Once it then got to 70°, we removed it from the bath, removed the wort chiller, and strained out the hops. We whirlpooled the wort to get sediment to settle conically in the pot, and then racked from the side into the primary fermenter.
Our OG was 1.050, as predicted. FINALLY. Unfortunately, that means our mash efficiency is only still at 63%, but at least we know where we stand.
Fermentation
January 27, 2008
Aerated the wort with the airstone, and pitched our yeast into the full carboy. Put into an upstairs closet (warmer than the basement) and it should start fermenting soon hopefully.
January 29, 2008
Moved fermenter from upstairs back to basement where it's warmer.
February 9, 2008
Racked to secondary. Funky smell coming out of the fermenter. Not sure whether the brew somehow got infected or if it's just the smell of the wheat. To note, the beer was fermenting right up until it was brought upstairs for racking. Two full weeks for 1.050 OG beer... hmmm...
Bottling
February 24, 2008
Bottled! We got 27x22oz bottles, and enough to try three glasses worth. I (Mike) like it. Eric is so-so with it. However, I was pretty sick and couldn't smell or taste very well, so that may have something to do with it.
I believe the final gravity was 1.006 or 1.008 or something like that. Anyways, gives us about 6.2% abv. Pretty nice!
Tasting
March 7, 2008
I had one of these. The carbonation is nonexistant. There is zero hop presence. We should've foreseen that methinks, due to the fact we used only one ounce of cascade. It tastes like you're sipping straight from the lauter. Maybe it might be better chilled...
Notes
- Get a water report from the city
- Do some pH testing, etc, on the water
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