Pond Hockey Pale Ale |
Type: All Grain | Date: 10/30/2004 |
Batch Size: 5.55 gal | Brewer: Tim Gorman |
| Boil Size: 6.63 gal | Asst Brewer: Colin Kilburn |
| Boil Time: 60 min | Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal) |
| Taste Rating(out of 50): 35.0 | Brewhouse Efficiency: 70.00 |
| Taste Notes: A nice balanced beer. |
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Ingredients |
| Amount | Item | Type | % or IBU |
|---|
| 9.37 lb | Pale Malt, Golden Promise (Thomas Fawcett) (3.0 SRM) | Grain | 89.47 % | | 0.55 lb | Caramel/Crystal Malt - 30L (30.0 SRM) | Grain | 5.26 % | | 0.55 lb | Caramel/Crystal Malt - 80L (80.0 SRM) | Grain | 5.26 % | | 0.95 oz | Goldings, East Kent [5.90 %] (30 min) | Hops | 12.8 IBU | | 0.71 oz | Goldings, East Kent [5.90 %] (60 min) | Hops | 12.4 IBU | | 1.41 oz | Goldings, East Kent [5.90 %] (15 min) | Hops | 12.3 IBU | | 6.08 gal | Deerwood Water | Water | | | 1 Pkgs | London ESB Ale (Wyeast Labs #1968) [Starter 1000 ml] | Yeast-Ale | |
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Beer Profile |
Est Original Gravity: 1.049 SG | Measured Original Gravity: 1.048 SG |
| Est Final Gravity: 1.015 SG | Measured Final Gravity: 1.006 SG |
| Estimated Alcohol by Vol: 4.50 % | Actual Alcohol by Vol: 5.47 % |
| Bitterness: 37.4 IBU | Calories: 209 cal/pint |
| Est Color: 10.0 SRM | Color: |
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Mash Profile |
| Mash Name: Single Infusion, Medium Body, No Mash Out | Total Grain Weight: 10.47 lb |
| Sparge Water: 4.86 gal | Grain Temperature: 72.0 F |
| Sparge Temperature: 168.0 F | TunTemperature: 72.0 F |
| Adjust Temp for Equipment: FALSE | Mash PH: 5.4 PH |
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Single Infusion, Medium Body, No Mash Out| Step Time | Name | Description | Step Temp |
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| 75 min | Mash In | Add 13.09 qt of water at 166.0 F | 154.0 F | |
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| Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time). |
Carbonation and Storage |
| Carbonation Type: Kegged (Forced CO2) | Volumes of CO2: 2.0 |
| Pressure/Weight: 16.6 PSI | Carbonation Used: - |
| Keg/Bottling Temperature: 61.5 F | Age for: 28.0 days |
| Storage Temperature: 52.0 F | |
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Notes |
77.0 C water for mash was not hot enough. The mash temp was around 63.9 C. Added a couple of litres of water at around 88.0 C. Mash temp was 66.7 C
After the boil and the wort was at 23.0C, I poured it on the slurry of the Timaroons (which I racked earlier in the day).
Quite dry tasting at kegging.
Tried some of this the evening of kegging and is quite nice.
The objective of this beer was to equal out the IBU's, meaning with each addition of hops, they all be equal in IBU's (or close to it).
I am very happy with the outcome.
One thing, is that I propably should have put it in a secondary as there is a bit of sediment that is poured in my glass from the keg (from the first pour). |
