My current brew is a classic West Coast pale ale using Cascade and Amarillo which are a favourite combo but also Eureka, which is a new hop for me. The descriptions say it's intensely citrus and piney with tropical fruits and opening the hop packet I was not disappointed. The smell from these hops was super intense and the wort sample I took tasted amazing. I'm really looking forward to how this beer turns out.
The brewday went well, although as I was looking after the kids and my youngest woke up and refused to go back to sleep for a while so the boil was longer than my intended 30 minutes. I hit all my numbers on the nose. I'm going to dry hop in a few days time and hopefully have the whole thing kegged after 10-12 days. I'm really looking forward to how this one turns out.
Fruits of the Pine (American Pale Ale)
Brew Method: BIAB (with dunk sparge)
Boil Time: 30 min
Batch Size: 30 liters (fermentor volume)
Efficiency: 80% (brew house)
STATS:
Original Gravity: 1.046
Final Gravity: 1.009
ABV (alternate): 4.87%
IBU (tinseth): 42.23
SRM (ebcmorey): 14.47
FERMENTABLES:
3.5 kg - United Kingdom - Maris Otter Pale (63.6%)
1 kg - German - Dark Munich (18.2%)
0.7 kg - Ireland - Ale Malt (12.7%)
0.1 kg - German - Melanoidin (1.8%)
0.2 kg - United Kingdom - Crystal 45L (3.6%)
HOPS:
15 g - Admiral, Type: Pellet, AA: 13.3, Use: Boil for 45 min, IBU: 15.63
50 g - Eureka, Type: Pellet, AA: 17.5, Use: Boil for 5 min, IBU: 14.89
50 g - Cascade, Type: Pellet, AA: 8, Use: Boil for 5 min, IBU: 6.81
30 g - Amarillo, Type: Pellet, AA: 9.6, Use: Boil for 5 min, IBU: 4.9
70 g - Amarillo, Type: Pellet, AA: 9.6, Use: Dry Hop for 4 days
50 g - Eureka, Type: Pellet, AA: 17.5, Use: Dry Hop for 2 days
50 g - Cascade, Type: Pellet, AA: 7.3, Use: Dry Hop for 4 days
Mash for 45 min at 65°C. Dunk sparge at 85°C for 10 minutes.
YEAST:
White Labs - Essex Ale Yeast
Attenuation (custom): 78%
Fermentation Temp: 19 C
The brewday went well, although as I was looking after the kids and my youngest woke up and refused to go back to sleep for a while so the boil was longer than my intended 30 minutes. I hit all my numbers on the nose. I'm going to dry hop in a few days time and hopefully have the whole thing kegged after 10-12 days. I'm really looking forward to how this one turns out.
Fruits of the Pine (American Pale Ale)
Brew Method: BIAB (with dunk sparge)
Boil Time: 30 min
Batch Size: 30 liters (fermentor volume)
Efficiency: 80% (brew house)
STATS:
Original Gravity: 1.046
Final Gravity: 1.009
ABV (alternate): 4.87%
IBU (tinseth): 42.23
SRM (ebcmorey): 14.47
FERMENTABLES:
3.5 kg - United Kingdom - Maris Otter Pale (63.6%)
1 kg - German - Dark Munich (18.2%)
0.7 kg - Ireland - Ale Malt (12.7%)
0.1 kg - German - Melanoidin (1.8%)
0.2 kg - United Kingdom - Crystal 45L (3.6%)
HOPS:
15 g - Admiral, Type: Pellet, AA: 13.3, Use: Boil for 45 min, IBU: 15.63
50 g - Eureka, Type: Pellet, AA: 17.5, Use: Boil for 5 min, IBU: 14.89
50 g - Cascade, Type: Pellet, AA: 8, Use: Boil for 5 min, IBU: 6.81
30 g - Amarillo, Type: Pellet, AA: 9.6, Use: Boil for 5 min, IBU: 4.9
70 g - Amarillo, Type: Pellet, AA: 9.6, Use: Dry Hop for 4 days
50 g - Eureka, Type: Pellet, AA: 17.5, Use: Dry Hop for 2 days
50 g - Cascade, Type: Pellet, AA: 7.3, Use: Dry Hop for 4 days
Mash for 45 min at 65°C. Dunk sparge at 85°C for 10 minutes.
YEAST:
White Labs - Essex Ale Yeast
Attenuation (custom): 78%
Fermentation Temp: 19 C
