Brew #52 - Bunnyhopper Pale Ale


4/13/2001      Bunnyhopper Pale Ale
 
   Category         :  English India Pale Ale   
   Method           :  Full Mash
   Starting Gravity :  1.067
   Ending Gravity   :  1.017
   Alcohol content  :  6.5%
   Recipe Makes     : 14.0 gallons
   Total Grain      : 33.00 lbs.
   Color (srm)      :  8.6
   Efficiency       : 75%
   Hop IBUs         : 52.4

Malts/Sugars:
 32.00	lb.	British Two-Row          
  1.00	lb.	American Crystal 40L     

Hops:
 3.00	oz.	L-Northern Brwr	 8.6%	60 min
 3.00	oz.	L-Fuggles      	 5.5%	30 min
 2.00	oz.	L-Cascade      	 6.0%	10 min

Boil temperature of water: 212F
Grain Starting Temperature: 70F
Desired Grain/Water Ratio: 1 quarts/pound
Strike Water:  8.25 gallons of water at 172F
First Mash Temperature: 154F

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,  I'll use WBA Whitbread Ale (dry)

MY MALT CHOICES:
  For this  recipe, I'll use British  Marris Otter 2-Row malt and
  40L Crystal only.
  
MY HOP CHOICES:
  I wanted to kick up the hops in this brew to IPA levels.  For
  bittering: Northern Brewer (8.6% AA); for flavoring: Fuggles
  (5.5% AA); and for aroma: Cascade (6.0% AA) - total ~ 52 IBUs.

GRAIN CHARACTERISTICS: 
  British 2-Row (Marris Otter) 1.036   2.1L
  Crystal 40L                  1.034  40.0L

ADDITIVES: Gypsum along with the first hop addition.

MASH:
  154F 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 @ 154F.
- Sparge - mash out @ 170F.
- Keep wort at near boil during collectionn, for caramelization.
  Boil for ~90 minutes total.
- 4 tsp gypsum @ 60 min.
- 3 oz Northern Brewer leaf @ 60 min.
- 3 oz Fuggles leaf @ 30 min.
- 2 oz Cascade leaf @ 10 min.
- 3 tsp. Irish Moss @ 10 min.
- Immersion chiller @ 10 min.
- Cool & ferment @ 62 - 68 F

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

                  MIN    YOURS   YOURS   YOURS    MAX
                          70%     75%     80%
OG               1.050   1.063   1.067   1.071   1.070
Alc %            5.1     5.1     6.5     6.9     7.6
IBUs            40      53.4    52.4    51.4    60
Color (srm)      6.0     8.6     8.6     8.6    14.0

Oh, BTW ... why "Bunnyhopper"?  Well ... in MY warped mind at least ...
Easter + hops = Bunny + hops .... oooh ... sometimes I kill me!