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Pussy foot ale

English Ordinary Bitter



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Brewer/Contributor: Raghu Janardhan

Batch Size: 5.00 gal

Boil Size: 3.25 gal

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Pussy foot ale

Type: Extract

Date: 2/12/2005

Batch Size: 5.00 gal

Brewer: Raghu Janardhan
Boil Size: 3.25 galAsst Brewer:
Boil Time: 60 min Equipment: Brew Pot (4 Gallon)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: -
Taste Notes: At bottling time - Looked a gorgeous mahogany with lovely malty taste - Definitely yeasty
Mar 5, 2005 - Not all yeasty, caramel and slightly fruity.... cloudy when cool...a little sweet for my taste - no noticeable amount of carbonation
Peak flavor aft


AmountItemType% or IBU
6.00 lbAmber Liquid Extract (12.5 SRM)Extract85.65 %
0.63 lbCaramalt (Thomas Fawcett) (15.0 SRM)Grain8.92 %
0.19 lbChocolate Malt (450.0 SRM)Grain2.71 %
0.19 lbSpecial B Malt (180.0 SRM)Grain2.71 %
0.75 ozChallenger [7.10 %] (60 min)Hops15.6 IBU
0.50 ozGoldings, East Kent [6.10 %] (10 min)Hops3.2 IBU
5.00 galArrowhead Springs WaterWater
1 PkgsDry English Ale (White Labs #WLP007)Yeast-Ale


Beer Profile

Est Original Gravity: 1.044 SG

Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.011 SGMeasured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.35 % Actual Alcohol by Vol: 0.65 %
Bitterness: 18.9 IBUCalories: 43 cal/pint
Est Color: 19.0 SRMColor:

Mash Profile

Mash Name: NoneTotal Grain Weight: 1.01 lb
Sparge Water: -Grain Temperature: -
Sparge Temperature: -TunTemperature: -
Adjust Temp for Equipment: FALSEMash PH: -

Steep grains as desired (30-60 minutes)

Mash Notes: -

Carbonation and Storage

Carbonation Type: Corn SugarVolumes of CO2: 2.4
Pressure/Weight: 4.1 ozCarbonation Used: -
Keg/Bottling Temperature: 68.0 FAge for: 42.0 days
Storage Temperature: 69.0 F 


After the extract is thoroughly mixed in, steep crushed grains in large muslin bag for 30 minutes at 150C
Starter made with 1/2 Cup Extract and 2 cups of water boiled for 10 minutes cooled to 70F and the yeast was added (15 hours in advance)
After boiling, the wort was cooled in a bath tub with 3 bags of ice (Colled to about 70F in about 1 hour)
When pouring wort to fermenter used cheese cloth to catch a lot of the floating protein strands.
Fermentation started in about 10 hours and is running OK 2 days later - plan to bottle this Sunday Feb 20.
Wed 2/16/2005 - Fermentation is down to a bubble about every 7 minutes - On target to bottle Sunday Feb 20, 2005
(Topped off Vodka in airlock, was getting low...)

1. Prepare starter 2 days in advance if possible.
2. Cool wort to 80F if adding store bought water
3. Put cheese cloth in collander to support it.

For next time:
a. some lighter extract
b. some more aromatic hops for 5 minute boil

Bottled on Feb 26, 2004
24 bottles of 22 Ozs each - Using Coopers Carbonation Drops
12 with 1 drop and other 12 with 2 drops
At bottling time - Looked a gorgeous mahogany with lovely malty taste
seemed a little too sweet for my taste
Definitely tasted yeasty

Mar 5, 2005
Tasted 1 bottle with 2 Cooper's Drops - No noticeable amount of carbonation.
Not yeasty at all, when the beer was cool it had some haze... :0)
As the beer warmed could smell caramel and ... slightly watery
No aroma of hops and little sweet for my taste ... a little more hop aroma and bitterness would help balance the maltiness

Apr 4, 2005 - Opened a bottle with 2 drops of carbonation -
Tasted great with lovely flavors and a hint of hops - I guess a good try for my first brew.
Lesson learned: It is best to age the beer fro 4-5 weeks before it reaches full flavor

Apr 9, 2005 - 6 weeks after bottling - just fabulous lovely malt profile. no yeast flavors.
Lovely colour and and good bitterness almost to style
Almost all of it is gone - down to the last 2 bottles - Definitely will brew it again.

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