Eureka, today a post about a test batch recipe. I have to add first that I am very busy lately and my time for writing new posts is very limited. Sorry for that. I hope to finish the promised posts very soon. And there is yet another matter which has to be taken care of. More about that in a few weeks. But I am really excited about it already… Now back to the original story. My father plans his birthday party for the upcoming summer. And what is a party without some beer, right? So I accepted the challenge to pour some beers there. So, to be sure the beer turns out as expected, I did a test batch first.
Now the question, what is a suitable recipe for a party in the summer? Of course, the beer should be refreshing, easy enjoyable for a lot of different beer drinkers and a decent level of alcohol. A Lager beer seems very appropriate. But since I am not really into Lager beers myself and my experience in brewing such beers is very limited, I decided to go with a Pale Ale with some Cascade and Amarillo hops. By the way, this recipe is not my own but I can’t find the original source anymore.
|Recipe:||Festive Pale Ale|
|Numbers:||Volume [L]||20 (5.3 gal)|
|Color||Around 4 EBC|
|Grains:||Pilsner Malt (4 EBC)||3.8 kg|
|Carapils (4 EBC)||0.2 kg|
|Hops:||Saazer (3.2% AA)||50 g and boil for 60 min|
|Amarillo (10% AA)||12.5 g and boil for 0 min|
|Amarillo (10% AA)||28 g for dry hopping|
|Cascade (5.9% AA)||23.7 g for dry hopping|
|Yeast:||#1056 American Ale|
|Water:||Burgdorf||Mash: 10 L (2.6 gal), sparge: 16 L (4.2 gal) @78°C (172°F)|
|Rest:||Mash in @66°C (151°F), 60 min @ 72°C (162°F), 10 min @ 78°C (172°F)|
|Boil:||Total 60 min|
|Fermentation:||Primary||12 days @ 20°C (68°F) in a plastic bucket|
|Secondary||14 days @ 20°C (68°F) in a plastic bucket and add hops for dry hopping|
|Maturation:||Carbonation (CO2 vol)||Added 2 L of wort to beer for carbonation|
|Maturation time||3 weeks|
03/03/12: Brew day. Iodine test was negative after resting for one hour. So I proceeded with sparging and boiling. I had 16.5 L after the boiling with a gravity of about 14.5°P. So I added 5.0 L of cold water, transferred the beer into my whirlpool kettle, added the Amarillo hops and stirred the whole wort to get the debris in the center of the kettle. I then bottled 2 L of hot wort into two 1 L bottles for the conditioning step of the beer. Then cooled the wort down to approximately 20°C (68°F).
I then pitched the appropriate amount of an American Ale yeast (Wyeast’s 1056 American Ale) which fermented another beer before. I used my microscope to determine the cell count of the harvested yeast for the right amount.
03/10/12: Racked the beer into the secondary fermenter and added the Cascade and Amarillo hops for dry hopping. Gravity already at 2°P.
03/24/12: Filled up a keg and added 2 L of the wort for carbonation. The keg will carbonate for approximately seven days and then mature for another three weeks before a first tasting takes place. I will post the tasting in another post soon. Stay tuned!