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Trout Ale
Recipe I whipped up using extra grains, extract and hops in the fridge. Added molasses and brown sugar to try to get a Bass Ale taste.
| Brewer: | Newbrew | Email: | - | |||||
| Beer: | Trout Ale | Style: | English Pale Ale | |||||
| Type: | Partial mash | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 33 IBU | |||||
| OG: | 1.050 | FG: | 1.009 | |||||
| Alcohol: | 5.3% v/v (4.2% w/w) | |||||||
| Water: | 2 tsp gypsum to 5 gallons boiled water for mash and sparge. Top fermenter off with boiled and cooled water to end up with 5.5 gallons. | |||||||
| Grain: | 1 lb. American 6-row 12 oz. American crystal 60L 4 oz. Dextrine malt (Cara-Pils) |
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| Mash: | 80% efficiency | |||||||
| tried to mash at 155F, couldnt keep the temp high enough and ended up at more like 150F. (stupid cheap cooler!) About 90 minutes total mash time (including 15 minute 170F mash-out) Overkill for a mere 2 lbs grain? screw it! | ||||||||
| Boil: | 60 minutes | SG 1.061 | 4.5 gallons | |||||
| 5 lb. Light malt extract (bulk liquid Alexanders) 8 oz. Brown sugar 6 oz. Molasses |
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| 1 tsp Irish Moss at 15 minutes before flame-out. | ||||||||
| Hops: | 1 oz. Centennial (9.1% AA, 60 min.) 1 oz. Fuggles (5% AA, 15 min.) .5 oz. Kent Goldings (aroma) |
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| Yeast: | Wyeast 1098 British Ale smack-pack | |||||||
| Log: | Its high summer, hope to crank the AC and ferment at or below 70F. | |||||||
| Carbonation: | 4 oz. corn sugar will be used to bottle and carbonate. | |||||||
| Tasting: | Wort tasted really good. Stay tuned for update of finished product | |||||||
Recipe posted 07/14/01.
