Brew Date
December 3, 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
0.75 oz
Centennial 9.6%
60 min Boil
0.25 oz
Centennial 9.6%
20 min Boil
1.00 oz
Hallertauer Mittlefruh 4.2%
5 min Boil
Non-Fermentables
1 tbsp.
PH Sabilizer Other
1 tsp.
Gypsum Water Agent
Boil60 min
1/8 tsp.
Super Irish Moss Other
Yeasts
1 pkg
East Coast AleWLP008
White Labs
Fermentation and Aging
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.
Centennial hops are be substituted for the Cascades for this one. Sadly, the brew store was out of them.
Recipe at Basic Brewing: http://www.basicbrewing.com/database/index.php?table_name=recipes&function=details&where_field=id&where_value=128
Procedure
- Single infusion mash
- Sparge with 3.5 gallons of 168 degree water
- Total boil time: 60 minutes
- Add Centennial hops at boil (bittering)
- Add next round of Centennial 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
