BATCH #3
INDIAN PAIL AIL
|
8 oz |
LIGHT CRYSTAL MALT 20 LOV |
|
8 oz |
CARAPILS� MALT |
|
1 3.3 lb can |
COOPERS LIGHT MALT EXTRACT (UNHOPPED) |
|
3 Lbs |
MUNTONS LIGHT DME |
|
3 Lbs |
MUNTONS AMBER DME |
|
2 oz |
STYRIAN GOLDINGS HOPS PELLETS (BITTERING) |
|
4 oz |
CASCADE HOPS PELLETS (FLAVOR AND FINISH) |
|
2 tablets |
IRISH MOSS |
|
22 g |
WINDSOR ENGLISH ALE ACTIVE DRY BREWING YEAST (DANSTAR) |
|
1.25 cups |
CORN SUGAR |
GRAINS STEEPED UNTIL 170�F
STYRIAN GOLDINGS HOPS ADDED AT THE START OF THE BOIL
1 oz CASCADE HOPS AT 25 MINUTES
IRISH MOSS AT 15 MINUTES
1 oz CASCADE HOPS AT 10 MINUTES
1 oz CASCADE HOPS AT 1 MINUTE
TOOK ~15 MINUTES TO COOL WORT TO 79�
1 oz CASCADE HOPS INTO SECONDARY FERMENTOR
KRAUSENED 11g OF YEAST (AND � CUP CORN SUGAR) INTO SECONDARY FERMENTOR
TOTAL 5� GALLONS WORT AND TRUB
|
HYDROMETER READINGS: |
INITIAL |
SECONDARY |
BOTTLING |
|
SPECIFIC GRAVITY |
1.074 |
1.031 |
1.029 |
|
SUGAR BY VOLUME |
~26 oz/Gal |
~11 oz/Gal |
~10.5 oz/Gal |
|
POTENTIAL ALCOHOL |
9.9% |
4.4% |
4.0% |
19 APRIL 2004
This too is a McCarthy original recipe that was put together from several sources online and I am hoping for the best.
BREW
I threw in two of the Whirlfloc Irish Moss tablets, as the last batch did not clear so well. Wort chiller works nice, especially when I let the effluent build up in the sink to add to the cooling, and kept stirring the wort to keep it flowing around the cooling coils. It was a little faster than ice, and a whole lot less work.
20 APRIL 2004
This batch has set the �blurping� record so far, 69 blurps per minute. Within four hours it was back down to 40, and trailed off from there.
21 APRIL 2004
TRANSFER TO SECONDARY FERMENTOR
Added hops and Krausened. To Krausen it I used about a pint of water and a half-cup of corn sugar to pitch the yeast, and then added it to the fermentor. I added the hops first, then about a half-gallon of beer, then the new yeast, then the rest of the beer. There is a little less than five gallons, due to the huge amount of trub and hops left over in the primary. Smells good. Otherwise fairly routine.
30 APRIL 2004
It has blurped and bubbled for several days now, especially right after the transfer. I guess the addition of the new yeast helped. I am guessing this one will be much better balanced than the last, because I used stronger, more acidic hops, and hopefully got better utilization of the malts. If I feel energetic I will try bottling tonight.
03 MAY 2004
BOTTLE
I got 47 bottles out of this batch, and I suspect that it will be good. Why? I don�t know, it just smelled OK, and I have a hunch.
11 MAY 2004
DAMN!! This stuff is good! I can definitely taste the hops, even a little orange flavor that crept in from somewhere. With a little more aging this will be great. Tonight when I get home I will enjoy a couple. (In case you are wondering, I had one at lunch to celebrate a final, I did not try it at breakfast!)