Hoppkins
.:brewdaddy:.
Joined: 23 Feb 2003
Posts: 431
Location: Hoppkins Brewery
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 Posted: Tue Mar 25, 2008 3:30 pm Post subject: PROJECT: AMBUSH |
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I set out to make a nice summer ale approx 4%. Nice and pale and suitable to be cooled down in the fridge and still taste decent.
I've used Pale Malt and a small amount of Lager malt to add a bit more paleness, the hops are Styrian Goldings which have a nice aroma and are quite light in terms of hoppiness.
The yeast is SAFALE-US-05 which is an american ale yeast which is a bit drier than usual and leaves a crisp taste. I chose this because beers served at colder tempretures i like to be a bit drier.
Anyway..
Recipe:
4kg Pale Malt (Marris Otter)
500g Lager Malt
30g Styrian Goldings (90 mins)
10g Styrian Goldings (15 mins)
Pinch Irish moss (15 mins)
12l Strike water
10l Batch Sparge
Used Safale US-05 yeast made into a 2 litre starter (left for a day with plenty of spray malt)
My first AG went alarmingly well. The 2nd runnings after sparging with 10 litres of water the gravity was down to 1.010 approx.
FG was 1.040 and the final volume was 20 litres. It has a nice straw colour to it and smelled great.
Strike water heating up (Strike water is the name given to the water which will be soaked into the grains for an hour. It has to be kept at 66-69 degrees for an hour)
Doughed in and added strike water
Mash temp after 30 mins. Mashing releases the sugars in the grains.
Took first running and returned to tun then drained into Fermenter while more sparge water heated up. This is to wash the sugars released during mashing out into the fermenter.
Nice and clear
Boiling Wort
Chilling with my cool coil of doom (basically water passes through the coil via a hose and out the other end)
GUNK!
This gave 20 litres of a nice (well yet to be seen) pale ale.
This is then put in the fermenter the yeast added and time to wait 
4 days on its still fermenting!
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Hoppkins Homebrew Blog: http://hoppkins.blogspot.com |
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