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Pandora's Pale Ale
| Brewer : |
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Alan McKay |
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| Objective : |
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The primary motivator is as always simply to
make great beer. But I also wanted to come up with a new recipe, while
at the same time run a parallel yeast test. Yes, I know that's changing
too many variables at once to draw any conclusions, but if you can't
have fun making beer, then when can you have fun? It's almost funny but
on this batch I accidentally measured out the first 4 grains in kgs when
I thought I was measuring pounds. When I'd realized the mistake of
having twice as much as I'd wanted, I just said "to hell with
it" and lowered the amount of 2 Row to compensate. Turned out to be
a really big hit, especially with my E-friend Brynjel who was in Ottawa
for a trade show. |
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| Method : |
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All Grain |
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| Date : |
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98.08.07 |
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Ingredients for 44 litres :
- 2 kg Canada-Malting Munich Malt
- 2 kg Canada-Malting Vienna Malt
- 1 kg Canada-Malting Wheat Malt
- 1 kg Carastan (circa 75 Lovibond)
- 4 kg Canada-Malting 2 Row
- 500g Crystal (circa 75 L)
Procedure :
- 11:55 mash in to 153-154F with about 6:5 water:grain ratio (1.2)
- 12:15 mix, down 1F so blast heat 3-4 min
- 13:05 start raising to mashout of 173F
- 13:15 172 reached, heat off
- 13:20 transfer to latuer tun completed
- 13:30 reciculation of 10 litres completed
- 14:00 poured off 27-28l into brew pot, heat on
- 14:30 pour off remaining 27-28l of runnings
- 14:35 pour off 6 more litres of runnings, stop sparge
- 15:00 boil commences
- 15:20 add 1.3 oz Galena @ 13.4 %
- 16:10 add 1.0 oz Fuggles @ 4.3 %
- 16:30 turn off gas
- 17:00 begin to chill
Notes
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| Date/Time |
Wyeast 1084 Irish
(20 litres, no starter) |
Munton's Gold
(1 package, rehydrated, 20 litres) |
| 1998.08.07 17:00 |
pre-boil OG
1.024 @ 161F (60F) || OG 1.042 @ 53F (60F) || OG 1.047 @ 58F (60F)
post-boil OG 1.053 @ 64F (60F) |
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Comments :
The above table accounts for only 40 litres. The remaining 4 litres was
refridgerated until the 1084 batch was fermenting well, then some wort was taken
from there and put into the 4 litres. This was later bottled as a yeast culture
for use in future batches. Unfortunately a month or so later I became really low
on beer (read: none left) and so started into those cultures (there were
afterall 100% real beer). 3 remain to this day ;-) Also remaining are 2 x 2
litre bottles. Hoping to have a tasting on Dec 27.
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