Cool (2nd) Runnings

Second runnings of a partigyle batch. First runnings are listed as an IPA named Cool (1st) Runnings. Efficiency is only a guess. If the actual efficiency is too low, 40ish, then 1lb. of honey will be boiled and added to the cooled wort. More late hop additions should mean more flavor with less bitterness and more malt/wheat/honey flavor.

Brewer:	KOBB		Email:	-
Beer:	Cool (2nd) Runnings		Style:	Belgian Pale Ale
Type:	All grain		Size:	5.25 gallons
Color:	6 HCU (~5 SRM)		Bitterness:	21 IBU
OG:	1.039		FG:	1.008
Alcohol:	4.0% v/v (3.1% w/w)
Water:	Naperville tap water.
Grain:	7.25 lb. American 2-row 2 lb. American Vienna 2 lb. Raw wheat
Mash:	40% efficiency
	15 min @ 135° 60 min @ 152° 15 min @ 160° Mash out.
Boil:	75 minutes	SG 1.034	6 gallons
	1 lb. Honey
Hops:	.5 oz. Tettnanger (3.2% AA, 60 min.) 1 oz. Tettnanger (3.2% AA, 15 min.) 1 oz. Centennial (8.7% AA, 5 min.) .5 oz. Centennial (8.7% AA, 1 min.)
Yeast:	Belgian yeast cultured from a bottle of Stone Soup by New Glarus.
Log:	Brew date:6/20/10(Father's Day)
Carbonation:	3/4 cup of table sugar.
Tasting:	Kegged 7/1/10 and tapped 7/11/10. Carbonation was sufficient but not excessive. Yeast was still active. Taste more mellow as of 7/14/10. Cloudy. Smells of some sulphur. Lots of hops and yeast in the nose and the taste. I like hop bursting and will be doing more of it. Carbonation has cooled down to be more like New Glarus Stone Soup, the beer from which I harvested the yeast for this brew. Stone soup has a effervescent pour but the head dies down to be almost non existant. The head on this beer last much longer due to the use of 2 lbs of wheat and 1 lb of honey. I could drink nothing but this beer all summer! But, of course, I won't. I am glad I tapped this when I did because I do enjoy it at this point in it's maturation. However, more time would be good for the sulphur smell and overall hop flavor.

Recipe posted 07/15/10.