Brew #45 - Daril's 911 Pale Ale


09/10/2000      Daril's 911 Pale Ale
        
  Category         : English Classic Pale Ale 
  Method           : Full Mash
  Starting Gravity : 1.054
  Ending Gravity   : 1.014
  Alcohol content  : 5.2%
  Recipe Makes     : 14.0 gallons
  Total Grain      : 27.00 lbs.
  Color (srm)      : 7.4
  Efficiency       : 75%
  Hop IBUs         : 32.9

Malts/Sugars:
  25.50 lb. British Two-Row 
   1.00 lb. Crystal 20L 
   0.50 lb. American Special Roast 

Hops:
  1.00 oz. P-Target        11.8%   60 min
  0.50 oz. P-Cascade        8.0%   60 min  
  1.00 oz. P-Challenger     8.2%   30 min
  1.00 oz. P-Kent-Goldings  5.6%    5 min

Boil temperature of water: 212F
Grain Starting Temperature: 70F
Desired Grain/Water Ratio: 1 quarts/pound
Strike Water: 6.75 gallons of water at 169F
First Mash Temperature: 152F

Notes:
Style Notes (according to Terry Foster - Classic Beer Style Series)

AROMA & FLAVOR:
Pale Ale should have a clean,  malty  fullness on the front of the
palate,  with  fruity,  estery  overtones,  followed  by  a  long,
lingering  hop   bitterness   on  the  back  of  the  palate.  The
bitterness  should be clean, with no astringency, and there should
be no solventlike  character in the fruitiness,  nor any lingering
sweetness  to  hide  the  hop  flavor.  If the  beer  is  dry-  or
late-hopped,   it  will  also  have  an  aromatic  hop  character,
preferably  of a floral or  lightly  resinous  nature.  It is also
acceptable, but not essential, to have a butterschotch  flavor due
to the presence of diacetyl.

MALT:
Basically British 2-Row pale malt and some 20L to 60L Crystal malt.

HOPS:
Hops are where the heart of pale ale lies.  Although bitterness is
their most important  contribution, aroma and hop character should
not be  forgotten.  However, the latter aspect is not an essential
part of pale ale flavor and  aroma.  Many  excellent  bitters  and
pale ales are brewed  without the use of aroma hops.  On the other
hand, since levels of bitterness  are high, pale ales,  especially
when   brewed   to  low   original   gravities,   can  be   rather
one-dimensional.  Goldings are  traditionally  used for  bittering
and   dry-hopping.  European   aromatic  hops  can  be  used,  but
high-alpha  hops such as Target and Challenger are also good aroma
hops.

------------------

MY YEAST CHOICES: 
  For  THIS  brew,  we used  TWO  different  yeasts  - one in each
  7-gallon  fermenter.  In fermeter #1 - WBA Whitbread  Ale (dry);
  and in fermenter #2 - Muntons yeast (dry).  I would normally use
  Wyeast liquid yeast, but I happened to have these on hand.

MY MALT CHOICES:
  For this  recipe, I'll use British  Marris Otter 2-Row malt; 20L
  Crystal; and a bit of American  Special Roast, just to add a bit
  of character.

GRAIN CHARACTERISTICS: 
  British 2-Row (Marris Otter) 1.036   2.1L
  Crystal 20L                  1.031  20.0L
  American Special Roast       1.033  40.0L

MY HOP CHOICES:
  UK Target and a little  Cascade for  bittering;  Challenger  for
  flavor; and Kent Goldings for Aroma.  I was originally  going to
  use all Whole-Leaf  Fuggles, but decided to use these pelletized
  hops I've had on hand for a while.

ADDITIVES: None

MASH:
  152F for 1 hour (OK range:  150-154F).  For this  recipe, only a
  single-infusion straight to final mash temperature is needed.

Sparge - collect ~14 gallons. Start boiling during collection.

SCHEDULE:

- Mash for 1 hour @ 152F.
- Sparge - mash out @ 170F.
- Keep wort at near boil during collectionn, for caramelization.
  Boil for ~90 minutes total.
- 1 oz. Target UK Pellets @ 60 min.
- .5 oz. Cascade Pellets @ 60 min.
- 1 oz. Challenger Pellets @ 30 min.
- 3 tsp. Irish Moss @ 10 min.
- Immersion chiller @ 10 min.
- 1 oz. Kent Goldings @ 5 min.
- Cool & ferment @ 62 - 68 F

Style Comparison @ 70%, 75%, & 80% extraction efficiency:

                  MIN    YOURS   YOURS   YOURS    MAX
                          70%     75%     80%
OG               1.044   1.051   1.054   1.058   1.058
Alc %            4.5     4.9     5.2     5.6     5.4
IBUs            20      33.4    32.9    32.3    40
Color (srm)      4.0     7.4     7.4     7.5 1   1.0

POST-BREW NOTES:

Mash temp was was 153F.

Collected closer to 14.5+ gallons of wort.

Actual O.G. was 1.052

We call this "911" Pale Ale because it was brewed in
case we need it for an "emergency".