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Holy Grail Ale
Brewed this last summer and was so impressed with it that I thought I might better try it one more time. Last batch had only 1/2 lb. of rye, Victory malt instead of amber and a lb. of light crystal. It was excellent, but had more body & sweetness than what I was looking for in a IPA. Change is good. Don't be afraid to experiment and tweak a recipe until you get it right!
| Brewer: | Chris Burton | Email: | chrisburton63@hotmail.com | |||||
| Beer: | Holy Grail Ale | Style: | India Pale Ale | |||||
| Type: | Partial mash | Size: | 5.25 gallons | |||||
| Color: |
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Bitterness: | 43 IBU | |||||
| OG: | 1.069 | FG: | 1.012 | |||||
| Alcohol: | 7.4% v/v (5.8% w/w) | |||||||
| Grain: | 8 oz. British amber 1 lb. Flaked rye 2 lb. German Pilsner |
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| Mash: | 80% efficiency | |||||||
| Typical infusion mash was my plan, but couldn't get any british or american 2-row; had to settle for german pils. performed 2 hour acidification rest at 98°F, then stepped up to a 45 minute protein rest(at the advice of my supplier - to improve enzymes, pils malt is supposedly undermodified) at 128°F. Mashed for 45 minutes at 158°F, sparged out for a total volume of 2 gallons. Mash efficeincy might have been more than originally anticipated... | ||||||||
| Boil: | 60 minutes | SG 1.121 | 3 gallons | |||||
| 7 lb. Light malt extract | ||||||||
| Add Irish Moss to last 20 minutes of boil. | ||||||||
| Hops: | 1 oz. Chinook (12% AA, 60 min.) .5 oz. Centennial (10.5% AA, 45 min.) .5 oz. Centennial (10.5% AA, 30 min.) .5 oz. Cascade (6% AA, 15 min.) .5 oz. Cascade (aroma) |
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| Yeast: | Wyeast London III ale yeast in 1 Qt. starter. Yeast was very active, and within 4 hours had blown the top of my fermentation lock off. swithed over to a blow off system for three days (lost about 1qt.)then back to a fermentation lock. | |||||||
| Log: | Ferment 1 week in glass at 72° F, then rack to secondary for 2 weeks at 72° F. | |||||||
| Carbonation: | 1.8 volumes | Dried Malt Extract: 3.91 oz. for 5 gallons @ 65°F | ||||||
| I prefer my ales carbonated like the British, slightly less than an American style, but that's just me. | ||||||||
| Tasting: | Would like anyone who wants to try this recipe or tweak it to drop me a line and let me know what you think! | |||||||
Recipe posted 08/26/99.
