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88. Single Hop American Pale Ale: Willamette
Mash:
8 lbs. Dingemans Pilsen
1 ½ lbs. Dingemans Pale Malt
1 lb. Muntons 2-row
½ lb. Dingemans Cara 20° (CaraVienna)
½ lb. Dingemans Biscuit Malt
Mashed @ 152° F (right on) for 60 minutes w/ 3 ¾ gallons of RO water (168° F)
Sparged @ 168° F (166° F actual) for 20 minutes w/2 gallons of RO water (188° F)
Added to brew kettle, brought to a boil (70 minute) and added:
w/70 to go: 1 ½ tsp. gypsum
1 ¼ oz. Willamette leaf 4.8% AA
w/15 to go: 1 tsp. Irish Moss
w/10 to go: 1 oz. Willamette leaf 4.8% AA
w/5 to go: 1 oz. Willamette leaf 4.8% AA
w/0 to go: 1 oz. Willamette leaf 4.8% AA
Cooled wort, racked to carboy, and pitched on Wyeast 1332 Northwest Ale
Brewed: 4/17/2011 @ 66° F
Secondary: 5/13/2011 @ 1.010
Bottled: 5/14/2011 w/ 3.25 oz. Turbinado cane sugar @ 70° F
OG: 1.038 (spilled at least 2 quarts of second runnings on the floor)
FG: 1.010
Tasting Notes: Pouring a hazy light copper brown reminiscent of bread crusts and with a prodigious white head, Single Hop Willamette has candy sweet malt nose mixed with a dry indistinct hop aroma—it is earthy and lightly spicy, but also rather minimal. There is also a slight fruit character in the nose—again, indistinct and minimal. Flavors start with biscuit and candy malt and a slight fruitiness—I’m not
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