My first attempt at a house saison is in the bottles and it's now time to start working on my hoppy beers. I'm going to be looking at hopping rates and techniques as well as water chemistry to really make them pop. First up is a very simple/classic pale ale. I tweaked the water a bit, but other than that, it's really just for a baseline to work on.
Pale Ale #1
3 gallons
72% efficiency
60 min boil
5 lb 2 row (87%)
0.25 lb C60 (4%)
0.25 lb Munich (4%)
0.25 lb White Wheat (4%)
0.25 oz Chinook (60 min)
0.25 oz Centennial (15 min)
0.25 oz Willamette (15 min)
0.5 oz Centennial (Flameout)
0.5 oz Willamette (Flameout)
0.25 oz Centennial (Dry Hop)
0.25 oz Willamette (Dry Hop)
Wyeast 1056 @ 65F ambient. Mashed at 154F.
OG 1.050 | FG 1.011 | ABV 5.2% | IBU 43
Ca 148 | Mg 1 | Na 29 | Cl 51 | SO4 264 | HCO3 112
12/20/14: Brewday. I've been getting insane efficiency the last few batches so I had to add water to get my gravity down into range. OG 1.053. Mash pH 5.4. Made 1 L starter 24 hours before. Decanted and saved some slurry for future, pitched into wort the next day. Activity within hours. Hit with 50 sec of oxygenation.
12/28/14: Current gravity 1.006. Taste is nice and clean. Fruity hops.
1/6/14: Bottled
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