2011-38-Indian Summer Pale Ale
Submitted By: EnglishBulldog (Shared)
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|Brewer: Ritz Burrows|| |
|Batch Size: 5.00 gal||Style: Extra Special/Strong Bitter (English Pale Ale) ( 8C)|
|Boil Size: 4.01 gal||Style Guide: BJCP 2008|
|Color: 6.2 SRM||Equipment: Brew Pot (5 Gallon)|
|Bitterness: 32.2 IBUs||Boil Time: 60 min|
|Est OG: 1.054 (13.4° P)|| |
|Est FG: 1.015 SG (3.7° P)||Fermentation: My Aging Profile|
|ABV: 5.2%||Taste Rating: 43.0|
|1 lbs 4.00 oz
||Caramel/Crystal Malt - 20L (20.0 SRM)
|6 lbs 9.60 oz
||Pilsen Light LME (2.5 SRM)
||Chinook [13.0%] - Boil 45 min
||Whirlfloc Tablet (Boil 15 min)
||Cascade [5.5%] - Boil 15 min
||Williamette [5.5%] - Boil 15 min
||Burton Ale (White Labs #WLP023)
Taste NotesFruity start in the mouth with a hoppy finish
Put brewing pot of (3.5 to 4 gallons) of water on burner. Heat to 160 degrees F (70 degrees C). Add the bag of grains. Hold the temperature for 30 minutes. Remove the grain bag. (OPTIONAL; Heat 2 quarts of water as you heat the brew pot and grains. When you remove the grain bag, put it into a colander over the brew pot, and rinse the grains with the 2 quarts of hot water to extract more color and flovors from the grains). Add the bittering hops and bring to a rolling boil for 45 minutes.
Place the container(s) / bag(s) of liquid extract in a sink of warm water while the hops are boiling to make it easier to pour later.
At the end of the bittering boil, remove the hop bag. Remove the pot from the heat. Add the malt extract to the brew pot. Be sure to mix well or you may scorch it to the bottom of your brew pot when you put it back on the heat.
Bring the wort back to the boil, WATCH FOR BOIL OVER !!!. You can skin the foam off the top to help with clarity later.
Add the flavor hop bag and whirlfloc tablet and boil for 15 minutes.
Remove the hop bag(s) after you turn off the heat.
You now need to get the boiling wort into the sanitized fermenter and drop the temperature below 80 degrees F ( 27 degrees C).
Place the brew pot in a sink of icy cold water, this will remove quite a bit of heat. You can replace the water a few times to drop the temperature quicker.
If you are using a fermenting bucket, a quick way of bringing the wort down to the temperature is to put a bag of clean ice in the bottom of the fermenter and pour the wort over it.
If you are using a carboy, put 1.5 gallons of cold water in the carboy and add the wort to it.
Pour the wort into the sanitized fermenter and top it up with cold water to make 5 gallons.
When the temperature of the wort is below 80 degrees F ( 27 degrees C), pitch you yeast. No need to worry if the wort is too cool, go ahead and sprinkle the yeast over the surface.
Allow to ferment at 62 to 70 degrees F ( 17 to 21 degrees C) the recommended fermentation times specified in the recipe.
Leave the fermentation bucket lid loose for the first 24 to 36 hours to make it easier to look to see that fermentation has started.
Leaving a loose lid helps prevent the beer from over fermenting out of the bucket.
Adding some oxygen 12 hours after pitching the yeast with a sanitized spoon or paddle can help the yeast reproduce and finish fermentation.
When bottling sanitize your bottles, bottle caps, bottling bucket, racking cane and bottle filler.
Disolve the priming sugar in one cup of of boiling water and boil for 5 minutes.
Carefully rack the beer from the fermenter into the bottling bucket.
Add the priming sugar and mix to the bottling bucket as it fills from the fermenter, this will mix the priming sugar evenly with the beer, you can give it a gentle stir to make sure it mixes evenly.
Bottle the beer and store it in a cool dark place to develop carbonation. It should be carbonated in two weeks.
For best flavor, condition the beer for each 1.010points of original gravity (i.e. a 1.060 gravity beer needs a 6 week conditioning).
Refrigerate the beer as you drink it. Beer straight out of the refrigerator is generally to cold to get the full flavor of the beer.
50 degrees F (10 degrees C) is a good compromise between a cold beer and a flavorful beer.