|
Brew Number |
|
|
Style |
Little Puppy Pale Ale |
|
Ingredients |
A ProMash Brewing Session Report Brewing Date: Saturday January
29, 2005 Recipe Specifics Batch Size (L): 30.00 Wort
Size (L): 30.00 Actual OG: 1.054 Plato: 13.31 Alc by Weight: 4.32 by Volume:
5.52 From Measured Gravities. Actual Mash System Efficiency:
74 %
% Amount Name Origin Potential
EBC Potential represented as SG per pound per gallon.
Amount Name Form Alpha IBU
Boil Time
Amount Name Type Time
WYeast 1272 American Ale II Camden tablets in strike and sparge water, bread yeast at 15 mins, half whirlfloc at 15 mins, no zinc tablet. |
|
Brewing notes |
Yeast 1272, American Ale 2, been a fridge a fair while. 1.040 starter, build up for 3 days, put back in fridge for 2 weeks. Tip off excess liquid, warm up again. Crush All grain crushed once on 2nd setting using power drill. No grain bag on manifold but rapid drainer used. Mash 20 l to tun at 73 deg. Malt in, mix, 66 deg. Add 1 l strike water, 67 deg. 30 mins 66.8 deg in middle. 60 mins 66.9 deg in middle. Sparge Added 12 l at 90 deg for mashout, check bed, 72 deg, bit low, mix, recirc 6 l drain quite fast, sticks a bit. Add another 12 l mix recirc 6 l drain a bit slower, no sticking, drains completely. Get 36 l at 1.050. Add 2 l water to kettle. Boil Good rolling boil - no wind. Cool for 40 mins. 30 l at 33 deg and 1.059. Add another 2 l tap water to kettle, get 1.055. Take 1 l and add to yeast slurry. Drop another 23 l to fermenter and double drop again using inducer. Fermenter into water bath to cool. Pitch yeast about 6 hours later when at 20 deg. |
|
Ferment Coopers fermenter, in water bath, high Summer in Perth. Started at 1.055 on Sat 29 Jan. Sunday 30 Jan, no bubbling but krausen, 21 deg, add ice. Mon 31 Jan, 22 deg, add ice, drops to 18 deg. Tues 1 Feb, 19 deg, add ice, sg 1.032. Thurs 4th, 21 deg, add ice, 18 deg, 1.019. Sat 5 Feb, 22 deg, 1.015. Give a stir with sanitised spoon. 7 Feb, 1.011, decant to bottling bucket, bulk prime 4 g/l dextrose, bottle.
|
|
|
Tasting notes |
12 Feb, 5 days old. Bit flat but not bad. Tasting a reasonable amount of diacetyl, hopefully might clean up a bit more in the bottle. 9 days in primary was a bit short, but needed to bottle it for Bathurst. Now not sure if it was worth sending. 21 Feb. Ok gas, gentle carbonation. Not bright. Reasonable lacy head. Darkish colour for an APA. Disappointing hop aroma, mostly diacetyl. Probably not as bad as before, but a fair bit of diacetyl still which overshadows the malt. There is quite a nice crisp, citrusy hop finish once you get rid of the diacetyl taste. But to be agood APA would need 1) way less diacetyl 2) more hop aroma, 3) maybe bit more assertive bitterness, 4) maybe a lighter colour malt bill. A perfectly drinkable beer, but not a great beer, and not a Bathurst beer! I did shake the shit out of the Bathurst bottle to try to get the yeast active, but still isnt going to be too good. 11 March. OK gas, good head, nice version of an APA, diacetyl reduced a bit more. 5 March, Bathurst Competition, 104.5/150, First place Aus/American Draft. A good clean beer, marked down on carbonation, balance marked as too bitter. No-one remarked on diacetyl. 22 March. Nice beer, not tasting diacetyl at all now. 15 April. Vs LCPA in bottle. Mine not bright, actually quite murky, disappears when it warms up - chill haze. LCPA aroma is lychee cramel citrus. LPA is citrus and grapefruit. LCPA head is thin and not well retained. LPA is lacy and long lasting. LCPA has light but complex malt up front, quite crisp and wheaty, then fruity in the middle, with nice lingering citrus bitterness. LPA is less crisp, slightly more caramel, fruity plus hop bitterness in the middle, prominent lingering citrus bitterness at the end. LPA is slightly darker than LCPA. Overall, LPA is just bigger - more malty and more bitter and more fruity. Also as it warms up there is still a hint of diacetyl. 23 August. 7 months old. Slightly overgassed, still not bright. Good lacy head. Citrus aroma. Still very nice but both the malt and hop character has lost some freshness. At this age, the estery character from the 1272 gives it a bit more flavour and works really well. Good crisp grapefruity aftertaste from the chinook. Holding up pretty well. 27 Sep. Bit overgassed, not too much. Not clear. Good head. Well balanced between malt and hops. No oxidation but not as fresh tasting as when young. Still a good strong hop flavour and aroma. Not overly dry the way some recent versions have been, very nice. Go back to the higher mash temp. |
|
|
