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Johnny Davidson Ale
97.10.06 Canadian Ale (potato)
Ingredients for 20 litres :
- 6lbs 2 Row
- 1lb Wheat malt
- 1lb Munich
- 650g potato well cooked to 4l
- 1.0oz Crick's Hallertauer
- 0.5oz JP's Cascade
- 1/4 tsp acid blend in 27l sparge water. pH 5.2
Peel and cube potatos and boil well in 4 litres of water. Put
8 quarts 185F strikewater in cooler with 2tsp gypsum and allow to
come down to desired strike temp of 169F. Mash in to 153F. We
added spuds @ 150F to bring to 150.5F, but ideally you'll want to
add them at the same temperature as your mash rest, so as not to
alter the mash temp. The potatos were extremely thin, not at all
like rice or corn meal. Not at all gummy. Strongly suspect we
should have used more like 2 lbs of potatos, since so much of
them is water.
- 10:00 begin rest 150.5
- 10:15 adjust with 1.5l boiling water to 151.5F. pH
5.1-5.2
- 10:45 stir. 151.5F
- 11:25 150F take out 4l bring to boil & return to
bring to 163.
- 11:35 return & recirculate 9l
- 11:50 begin runoff - seems extremely sluggish at first
but went normal after 5 minutes.
- 13:05 end runoff, collect 27l & put to boil. OG27
1.035
- 13:35 boil commences
- 13:50 1.0oz Crick's Hallertauer
- 14:20 0.5oz JP's Cascade
- 14:25 Irish Moss
- 14:50 turn off gas (had to go run an errand, so didn't
start chill for whole hour)
- 16:00 whirlpool
- 16:05 begin chill OG 1.046
- 16:35 end chill
- 17:00 pitch 15g Windsor Ale yeast
- 21:00 active fermentation
Notes on this batch
Unfortunately, this batch became infected and had to be
pasteurized, leaving an odd flavour in the beer. The infection
was traced back to simply laziness in the brewery. For a couple
of months in the summer of 1997 I got lazy with my sanitation
regime, and it took this infected batch to finally smarten me up
and make me do a proper job of it.
- 97.10.07 07:00 3-5mm of foam but still not high kraeusen
- 97.10.07 17:00 high kraeusen 25-30mm foam. 3 piece lock
bubbling every 2-3 seconds
- 97.10.21 put in fridge
- 97.10.27 add 1tsp gelatin in 2/3 cup boiling water
- 97.11.04 take out of fridge
- 97.11.14 discover infection of huge bubbles on top, no
film
- 97.11.16 bring to 156F to pasteurize and put in keg still
hot
- 97.11.19 add 1 pkg Cooper's rehydrated
- 97.11.24 put in fridge
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