|John came up with the perfect name for the APA that|
features 4 "C" hops!
Pale ale is an awesome background malt bill for hops. The maltier wort and ever so slight roasty flavors create an interesting backdrop when balanced against the hops. But beware, this is not the right background for 70-100 ibu IPA hops. This is the right back ground for the "c" hops. You remember the C hops. Chinook, Cascade, Centennial, Citra. (and sometimes Columbus).
|Before 5star pH stabilizer pH was 8.1|
Due in part to the camden addition the night before.
|After 5 star 5.2 stabilizer the pH was 5.86|
- pH after camden and before 5.2 = 8.1
- pH after 5 star pH stabilizer = 5.86
- pH of the mash was... pause for dramatic effect... 5.2. Right on the money!
|All hands on deck for the dough in. Mark Anthony and his brother Rob|
Helped us get doughed in! 3 spoons makes quick work of dough in!
We put 21 lbs of grain into the mash tun, in a bag. And we hit it with 167 F water. Stirred to prevent dough balls and that was it. Our initial temperature was a little high so we stirred. Missing your initial temperature can lower your efficiency, and it did a little bit. (We only got 72.86% hoping for 75% We could have added .25lbs of sugar or DME but we just rolled with it! ) We got it to 152 and let it sit for 90 minutes. Then we drained it off and batch sparged. We let our batch sparge for 15 minutes.
|spilit the boil|
|in the future the|
keggle will rock!
Now, here comes the fun part. The part you have all been waiting for... the hop schedule ( really the whole recipe).
|Jake handling the hop bursting!|
Bursting may be the trick you
are looking for!
C4 Hop Explosion Pale Ale
Taste - Citrus and lemon notes, with cedar, pine, floral, pepper, and green mellon. freaking awesome!
16.5 lbs of pale ale malt (ask for RAHR PALE ALE)
2.5 lbs of biscuit malt
.75 lbs of caramel/crystal 80
.25 lbs of caramel/crystal 20
Mash at 152 for 90 minutes.
Sparge to volume
1 tsp of gypsum added mid boil
1.5 ounces of Chinook @ 60
1.5 ounces of Centennial @ 15
1.5 ounces of Cascade @ 10
1.5 ounces of Citra @ 10
2 ounces of Centennial @ 5
2 ounces of Cascade added to the whirlpool at 190 to 180 degrees (hop bursting)
2 ounces of Citra added to the whirlpool at 190 to 180 degrees
2 ounces of Cascade dry hop for 4 to 5 days
2 ounces of Citra dry hop for 4 to 5 days
US 05 (2 packs) rehydrated in 1.035 wort during our brew day!
|Jake setting the chamber to|
64 F. Yes, he is freakishly tall!
We are fermenting in temperature controlled fermentation chamber at 64 F. So with endothermic heat the batch should rise to about 68 F. Which is right where we want it. With US05 if you ferment at 68F you will get very slight fruity esters. They should compliment the beer perfectly. If you ferment cooler, there are very few esters at all. Its not as clean as K-97 but it is really clean. Jake set the temp to 64 and now we wait.
But our wait wont be too long. It's only a 1.050 beer. The US 05 will chew through this batch in no time. Should be adding dry hops in 10 days and packaging the beer in about 14 days.
Tuesday night John reports fermentation was slowing down. He turned the chamber temperature up to 66 F to help the yeast finish strong. In about a week he will dry hop for a couple of days, fine with gelatin and cold crash. This one should be ready after just 2 weeks. We'll bottle and be ready to drink in another week. Cant Wait.