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Mash Hopper Pale
American Pale Ale • All Grain • 5.06 gal (imp)
September 12, 2002 pm 04:02pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.06 gal (imp))
- 11 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- .75 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .25 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .0625 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 1 oz
Centennial - 10.0 AA% pellets; boiled 60 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 1/2 oz
Willamette - 5.0 AA% pellets; boiled 0 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1.5 oz
Cascade - 5.5 AA% pellets; boiled 0 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Wyeast 1098 British Ale™
Wyeast 1098 British Ale™
From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65F.
Notes
Single infusion, at 66-68C. Add willamette, cascade to mash, mash as usual. Will be brewing on Sep 21 02. I will keep you posted. Only hop addition during boil is 10AAU centennial boiled for 60 mins. This will be the first time mash hopping.
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.015 | |
| Color: | 9.7 SRM | 5 - 14 | |
| Alcohol: | 4.9% ABV | 4.5% - 6% | |
| Bitterness: | 42.1 IBU | 30 - 45 | |
Discussion
Brewed 09/25/02
2002-09-25 9:34pm
Brewed today, using Batch sparge (check forum archives for details if desired). Chilled to 18-20C, pitched 1L starter. Transferred off cold break/hop trub to carboy 10 hrs after pitching. Made sure that fermentation was active prior to transfer. Fermenting temp: 18-20C. Mash was 90 mins, ranging from 66-70C. I used single infusion, but precise temp control is hard with my mashing equipment and thermometer. Tried to keep in the upper range to try and achieve a nice body. Decided to use a neutral dried yeast to better judge the effect of mash hopping. Updates forthcoming.
Bottled & tasted
2002-10-18 12:22pm
Tasted today, after 6 days in the bottle. A little early, but I am impatient with these things. Hop flavour is excellent. Very apparent in the aftertaste. Lingers on the tongue. This is definetly a keeper, and I think the mash hopping technique does work for imparting great hop flavour. The aroma, however, is non existent, which is unfortunate. I will post again as the beer conditions.
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