Alan's and Melissa's India Pale Ale

[The New Bodensatz]

Bodensatz Brewing

[main]

India Pale Ale

This is the 2nd crack at Papazian's Palalia IPA. Click here for a look at our first attempt.

Ingredients for 23 Litres

5.5 lb Bulk liquid light malt extract
1.5 lb Armstrong liquid light malt extract
500g Crystal Malt
250g lb self-toasted malted barley
1.0 oz Northern Brewer Boiling hops (60 min)
0.5 oz Brewer's Gold Boiling hops (60 min)
3/4 oz Cascade finishing hops (3 minute steep)
Randy's #36 liquid Ale yeast (Paddy's Brewpub)

Method

Start a 1 litre 1.040 yeast started the day before.

Toast the 250g Pale Malt in oven at 350F. Cracked it and the Crystal Malt with rolling pin, put them into a grain bag, and put bag into brewpot containing about 9 litres of cold water. Turn on burner, drain and remove bag as water comes to a boil.

Turn off element, empty extracts into pot, turn element back on. Put boiling hops into hop bag, drape into brewpot, boil 60 minutes. Turn element off, drain hop bag and remove, put finishing hops directly into brewpot. After 3 minutes, strain into 23 litre carboy which is 1/2 full with cold water. Sparge hop bag into carboy with boiling water.

Fill carboy to about 3/4 mark and aerate 15 to 20 minutes with pump. Fill the rest of the way up, affix fermentation lock, and wait for the yeast to be ready. Done at 5:30 pm

NOTE: this produced an incredibly huge amount of break material at the bottom of the carboy. After settling about an hour, the break was an amazing 6 to 8 inches deep! As of Tues March 5th, 7am, it has settled down a bit more, but is still an amazing 3 or 4 inches deep! Perhaps this explains the suprizingly low specific gravity for such a large amount of extract.

Data

brewed: Mar 3, 1996
pitched: Mar 3, 1996 (10pm)
bottled: Mar 16, 1996 w/ 7/8 cups sugar
O.G. 1.042 (really odd that it's so low)
F.G. 1.017

Pitching

March 3, 10pm. Pitched about 400ml of starter that wasn't quite to high kraeusen yet.

Fermentation

Wasn't yet bubbling as of 7am Monday, but was going strong and blowing out the tube as of 5pm Monday. By 7am on the 5th, the foam had settled out some and was no longer coming out the hose, so a fermentation lock was affixed. It was bubbling once per second.