Eureka, time for another recipe from the past. Today my interpretation of the House Pale Ale from the Homebrewtalk forum. The recipe gives rise to a malty and Cascade hop pronounced beer. Lets get into the recipe.
|Recipe:||House Pale Ale|
|Numbers:||Volume||21 L (5.5 gal)|
|Color||Around 8 EBC|
|Grains:||Vienna Malt (8 EBC)||0.91 kg|
|Pale Ale Malt (6.5 EBC)||3.6 kg|
|Cara hell (25 EBC)||0.23 kg|
|Hops:||Cascade (6.6% AA)||28.3 g and boil for 60 min|
|14.2 g and boil for 30 min|
|7.1 g and boil for 15|
|7.1 g and boil for 5|
|Yeast:||Nottingham dried yeast|
|Water:||Burgdorf||Mash: 12 L (3.2 gal), lauter: 19 L (5 gal) @78°C (172°F)|
|Rest:||2 steps||Mash in @67°C (153°F), 60 min @ 66°C (151°F), 10 min @ 78°C (172°F)|
|Boil:||Total 60 min|
|Fermentation:||Primary||9 days @ 15°C (59°F) in a plastic bucket|
|Maturation:||Carbonation (CO2 vol)||3|
|Maturation time||3 – 4 weeks @4°C (39°F)|
04/22/11: Brew day. Iodine test was negative after mashing one hour at 66°C. Then heated up to 78°C and transfered for sparging. After collecting the wort, I heated the wort up to a boil and added the hops according to the recipe. After boiling for one hour, I stirred the wort to get the hops and protein debris to the center of the kettle and cooled the wort down to 20°C and added the Nottingham dry yeast.
05/01/11: Transferred the beer into a keg and force carbonated it and let it mature for about three weeks in my kegerator. This was my first beer that went into a keg.
Aroma: Citrus, malty, spicy, very nice.
Appearance: Yellow color, light haze (maybe yeast?), some carbonation visible, no head. The lack of head might be due to the very low carbonation.
Flavor: Very malty character in the front and some Cascade spice and citrus flavors.
Mouthfeel: Medium body, low carbonation, medium lasting malty aftertaste, balance is more on the sweet than bitter site.
Overall impression: First of all, the beer is flawless in my opinion. And fresh. It is a very easy enjoyable brew. One thing that I did not like was the malty character. In my opinion a bit too overpowering. Maybe substitute the Vienna malt with a Pale malt to decrease the maltiness and maybe dry hops to increase the hop aroma.
As already mentioned I would decrease the amount of Vienna malt to decrease the maltiness of the beer. And maybe use another yeast strain to get it clear. I am a bit confused because I expected the Nottingham dried yeast to be a very good flocculater. But all in all a very tasty brew. The keg was empty after four weeks…