Half way through the boil, I'm growing concerned about my decision to use a large amount of low alpha hops, reminiscent of a past misstep. I desire all the subtleties of the noble varieties, but just looking to turn up the volume. Something has been lost in translation in the past attempts, and perhaps I should have listened to the nagging doubts in my head.
Looking at all the vegetal matter I've dumped the kettle , I fear I've brewed a chlorophyll-bomb.
oh well, worse comes to worst, I just spent a few hours making a big starter of a'chouffe yeast (WLP550).
meh, low expectations might yield a nice surprise.
Bubbling away nicely ~18hrs later, wrapping with a big blanket to help insulate the fermentor...looking to free-rise the temp up in to the mid 70s to help generate those characteristic gnome-y phenolic spiciness.
~48hrs in to ferment, free rise (fermenter wrapped in blanket) up to 78.9F, fermentation slowing considerably now. A'chouffe character starting to really show up.
Racked off yeast 02April, in to 6 gallon better bottle, in order to free up primary fermenter for doppel hopfen weisse. Saved yeast cake, yielded about 400ml of thick yeast slurry, after overnight settling in a mason jar in the fridge.
|belgian pale ale|
Type: All Grain
Batch Size: 6.00 gal
|Boil Size: 6.87 gal||Asst Brewer:|
|Boil Time: 60 min||Equipment: My Equipment|
|Taste Rating(out of 50): 35.0||Brewhouse Efficiency: 70.00|
Est Original Gravity: 1.061 SG
|Measured Original Gravity: 1.010 SG|
|Est Final Gravity: 1.015 SG||Measured Final Gravity: 1.005 SG|
|Estimated Alcohol by Vol: 6.05 %||Actual Alcohol by Vol: 0.65 %|
|Bitterness: 49.3 IBU||Calories: 43 cal/pint|
|Est Color: 7.1 SRM||Color: |
|Mash Name: Single Infusion, Light Body||Total Grain Weight: 14.50 lb|
|Sparge Water: 1.18 gal||Grain Temperature: 72.0 F|
|Sparge Temperature: 168.0 F||TunTemperature: 72.0 F|
|Adjust Temp for Equipment: FALSE||Mash PH: 5.4 PH|