Brew Date
October 7, 2006
Attenuation
79% apparent
64.5% real
Fermentables
American Pale Malt (2-Row)
8.00 lbs|80%
Info
Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.
Info
Light crystal malt. Used in lighter Abbey or Trappist style ales.
American Dextrin (Cara-Pils) Malt
1.00 lbs|10%
Info
Balances body and flavor without adding color, aids in head retention. For any beer.
Hops
1.50 oz
Cascade 5.5%
60 min Boil
0.50 oz
Cascade 5.5%
20 min Boil
1.00 oz
Hallertauer Mittlefruh 4.2%
5 min Boil
Non-Fermentables
1 tbsp.
PH Sabilizer Other
Mash
1 tsp.
Gypsum Water Agent
Boil60 min
1/8 tsp.
Super Irish Moss Other
Primary
Yeasts
1 pkg
East Coast AleWLP008
White Labs
Mash Profile Infusion
Mash Steps
Step 3
Batch Sparge15 min
168°F
Step 4
Batch Sparge15 min
168°F
Fermentation and Aging
Water Profile Purified Artesian Water
General Info
A more hoppy pale ale - complementary bitterness and malt with a slightly sweet finish. Named after me, of course.
I decided to use Caravienne for a bit of a caramel, toasty character to help ease the drinker into the hoppy finish.
Procedure
- Single infusion mash
- Sparge with 3.5 gallons of 168 degree water
- Total boil time: 60 minutes
- Add Cascade hops at boil (bittering)
- Add next round of Cascade hops at 40 minutes (flavor)
- Add Irish Moss at 55 minutes
- Add Hallertau hops at 55 minutes (aroma)
- Cool wort to 70-75 degrees
- Pitch yeast
