Tag: pale ale

mac batch #2: first taste of Sierra Naomi

Posted by mac – 2010-02-13

[2010-02-13]  It has been a week since I bottled this batch, so, typically impatient, I chilled one down on the back deck to have a taste.  Not too energetic on the pour yet, though it did form a bit of  a head when I poured right down the middle.  Also, I overcooled it a bit, so had it been at a slightly warmer temp, it might have been a little fizzier.

This is actually quite a delicious brew.  I was concerned that the dry hopping might make for a smack across the face of hop aroma, but I think this has really good balance.  I really like the Cascade flavor, I think they’ll become a staple of my brewing for American pale ales.  I’m very pleased.  Hopefully it gets even better after another week or two in the bottles, but I’m going to have a hard time staying away from them in the mean time.

mac batch #2: SNPA clone

Posted by mac – 2010-02-6

[2010-02-06] Bottling Day

FG: 1.014 @ 62*F

primed with 5 oz corn sugar

yield 46 x 12 oz bottles

mac batch #2: “Sierra Naomi” SNPA Clone

Posted by mac – 2010-02-4

Est OG: 1.055
Est. FG: 1.014
Bitterness: 36 IBU

Ingredients

  • 1.8 lbs Briess Golden Light Dry Malt Extract
  • 4 lbs Alexander’s Pale Liquid Malt Extract
  • 1 lb Maris Otter (sub’d for unavailable 2-row)
  • 1 lb Crystal 40L
  • 0.5 oz Perle pellets 8.3% -> 4.15 AAU (60 min)
  • 0.3 oz Magnum pellets 14.4% -> 4.32 AAU (60 min)
  • 0.5 oz Cascade pellets 7.8% -> 5.4 AAU (15 min)
  • 1 tsp Irish Moss (15 min)
  • 0.7 oz Cascade pellets 7.8% (0 min)
  • Wyeast 1056 American Ale yeast
  • 0.8 oz Cascade whole leaf (dry hop)

The Boil [2010-01-16]

  • Bring 5 gals filtered water to 155*F
  • Place Marris Otter and Caramel 40L in muslin bag and steep 30 min
  • Remove grains, bring to boil (add 1-2 qts makeup water during rise to boil)
  • When boiling, remove from heat, add dry malt extract, and stir. Place 60 min hop additions (Perle, Magnum) in nylon boil bag and add to wort, then return to boil
  • After 45 min, remove from heat, add Irish Moss, 15 min Cascade addition, and stir in the liquid malt extract, return to boil
  • After 15 min, remove from heat  and add 0 min Cascade addition
  • Chill to 75-80*F, transfer to primary fermenter
  • Aerate wort, and pitch Wyeast 1056 American Ale

Primary Fermentation [2010-01-16]

OG: 1.051
[2010-01-21] Bubbling slows to a crawl (3-4/min)

Secondary Fermentation [2010-01-23]

Racked to secondary, specific gravity is 1.014
Added 0.8 oz Cascade whole leaf hops to the secondary (smells so good)