Brew Date
January 2, 2010
Tap Date
February 20, 2010
Attenuation
74% apparent
61% real
Fermentables
American Pale Malt (2-Row)
6.00 lbs|71.6%
Info
Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.
Info
Lightens body and color. For light American pilsners and ales.
Info
Sweet, mild caramel flavor and a golden color. Use in amber and brown ales.
British Pale Chocolate
Thomas Fawcett and Sons0.25 lbs|3%
Info
Used in darker beers such as porters and stouts to add color and richness. It is used in preference to chocolate malt when less color from the grains is desired and a grain with milder flavors is needed.
Hops
0.75 oz
Centennial 11.5%
60 min Boil
Yeasts
Equipment Profile5 Gallon/19 Liter Kettle
Evaporation Rate
9.00%per hour
Mash Tun Weight
5.00 pounds
Mash Tun Specific Heat
0.12 cal/gram per °C
Trub Chiller Loss
0.25gal
Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out
Mash Steps
Fermentation and Aging
Water Profile Denver, Colorado
General Info
Recipe for the pre-prohibition ale brewed in and around Louisville, KY. This recipe and more information can be found at the O'Daniel Brewery Blog.
Procedure
Follow a sour mash process:
- Single infusion at 152°F for 60 minutes.
- Allow to cool to 120°F.
- Cover surface of mash with plastic wrap, lid tightly.
- Let sit for 24 to 48 hours in a warm place.
- Scrape off accumulated gunk on the top of the mash.
- Mash will smell sour when done.
- Sparge normally.
60 minute boil.
Use a cleanly fermenting strain of yeast. Substitute Safale US-05, White Labs California Ale (WLP001), or Wyeast American Ale (1056).
