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Pond Hockey Pale Ale

English Pale Ale/Strong Bitter

All Grain


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Brewer/Contributor: Tim Gorman

Batch Size: 5.55 gal

Boil Size: 6.63 gal

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Pond Hockey Pale Ale

Type: All Grain

Date: 10/30/2004

Batch Size: 5.55 gal

Brewer: Tim Gorman
Boil Size: 6.63 galAsst 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.


AmountItemType% or IBU
9.37 lbPale Malt, Golden Promise (Thomas Fawcett) (3.0 SRM)Grain89.47 %
0.55 lbCaramel/Crystal Malt - 30L (30.0 SRM)Grain5.26 %
0.55 lbCaramel/Crystal Malt - 80L (80.0 SRM)Grain5.26 %
0.95 ozGoldings, East Kent [5.90 %] (30 min)Hops12.8 IBU
0.71 ozGoldings, East Kent [5.90 %] (60 min)Hops12.4 IBU
1.41 ozGoldings, East Kent [5.90 %] (15 min)Hops12.3 IBU
6.08 galDeerwood WaterWater
1 PkgsLondon ESB Ale (Wyeast Labs #1968) [Starter 1000 ml]Yeast-Ale


Beer Profile

Est Original Gravity: 1.049 SG

Measured Original Gravity: 1.048 SG
Est Final Gravity: 1.015 SGMeasured Final Gravity: 1.006 SG
Estimated Alcohol by Vol: 4.50 % Actual Alcohol by Vol: 5.47 %
Bitterness: 37.4 IBUCalories: 209 cal/pint
Est Color: 10.0 SRMColor:

Mash Profile

Mash Name: Single Infusion, Medium Body, No Mash OutTotal Grain Weight: 10.47 lb
Sparge Water: 4.86 galGrain Temperature: 72.0 F
Sparge Temperature: 168.0 FTunTemperature: 72.0 F
Adjust Temp for Equipment: FALSEMash PH: 5.4 PH

Single Infusion, Medium Body, No Mash Out
Step TimeNameDescriptionStep Temp
75 minMash InAdd 13.09 qt of water at 166.0 F154.0 F

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 PSICarbonation Used: -
Keg/Bottling Temperature: 61.5 FAge for: 28.0 days
Storage Temperature: 52.0 F 


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).

  Copyright 2003-2008 Bradley J Smith                                  

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