Capital City Pale Ale

Every now and then the 3 of us get together to put on a batch. Claude doesn't much go for Lagers, so we decided this time around to brew a Pale Ale, and subsequently came up with this recipe.

Ingredients for 40 litres :

• 9 lbs Hugh Baird Pale Ale Malt
• 4 lb Hugh Baird Munich Malt
• 4 lb Hugh Baird Vienna Malt
• 2 lb Hugh Baird Light Carastan
• 1 lb Canada Malting Wheat Malt

We decided to go for 25 qts @ 166F. 3 teaspoons of gypsum were added to the mash water. 20 litres of sparge water were unadjusted, and used first. The other 30 litres had 1/8 tsp acid blend added to bring to about 5.3pH.

Procedure :

We didn't keep great records on this batch. Basically we mashed in at 154F, rested for 90 minutes, then started to runoff. Unfortunately the bottom had floated up, and we couldn't keep the grain out of the flow. So the mash was transferred into the brew pot by myself while Andrew and Claude rushed off to Andrew's place to pick up his mashtun. At this point I figured by the time they were back, I could have the thing up to mashout temperature, so I fired up the burner and away it went. By the time they got back it was about 168F, so we tranferred to Andrew's tun, and recirculated a few litres before running off. We collected the usual 2 x 27 litres.

Hops :

• 1.5 oz Nugget Leaf (70 min)
• 0.75 oz Fuggle pellets (70 min)
• 1.0 oz Tettnanger pellets (10 min)

OG (pre-boil) 1.028 @ 151F (20C: 1.046)
92% efficiency

OG 1.043 @ 27C (20C: 1.044)

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