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Return to Forever Pale Ale
First brew in 10 years. Munich malt was almost that old too, but what the hell... Everything else was fresh and new.
| Brewer: | Gord | Email: | - | |||||
| Beer: | Return to Forever Pale Ale | Style: | English Pale Ale | |||||
| Type: | All grain | Size: | 48 liters | |||||
| Color: |
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Bitterness: | 26 IBU | |||||
| OG: | 1.056 | FG: | 1.012 | |||||
| Alcohol: | 5.6% v/v (4.4% w/w) | |||||||
| Water: | Added 10g gypsum and 10g "Burton salts" to mash water | |||||||
| Grain: | 9kg 100g British pale 100g British crystal 70-80L 250g Rye (raw) 500g British Munich |
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| Mash: | 85% efficiency | |||||||
| One step mash. Targeted 152°F Mashed in at 175°F. A little too hot. Strike temperature was 158°F. Kept in range of 148° to 158°F for 90 minutes. Mostly in range of 150° to 154°F. |
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| Boil: | 90 minutes | SG 1.054 | 50 liters | |||||
| Added 20g Irish Moss. Actually boiled hops for 90 minutes, but recipator only allows me to enter 60 minutes. (I forgive you recipator!) |
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| Hops: | 90g Hallertauer (6.2% AA, 60 min.) | |||||||
| Yeast: | White Labs Burton Ale Yeast WLP023 1L starter made about 48 hours in advance. Very active at pitching time. |
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| Log: | Ran off through counterflow chiller Aerated with aquarium pump and diffuser. No effort to purify air. O.G. 1056 / pH 4.6 / 70F |
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| Carbonation: | Simply hooked CO2 tank up to Cornelius keg. Served as draft. Minimal carbonation. | |||||||
| Tasting: | Highly popular brew. Rye malt married nicely to hop bitterness. | |||||||
Recipe posted 08/29/12.
