Info:
- Brewer: Chris
- Mash: single infusion
- Date: 5/25/2009
- Size: 9.5 gallon post-boil
- The new twist here is the use of Gambrinus organic pilsner in place of Briess organic 2-row. The kernel size was a bit smaller, so I had to adjust my mill (a Crankandstein 3D). We'll see how the change in base malt pans out...
Grain Bill:- 17lb Gambrinus organic pilsner malt
- 14oz Briess 60L
Yeast:
- Wyeast 1056, made up into a healthy starter
The Mash:- mash at 151F, hold for 60 minutes
- mash out to 171F, hold for 10 minutes
- sparge with 171F, collect 11 gallons (ymmv - I add the last gallon or two start to the kettle, as I'm of the opinion that over-sparging leads to astringency issues, which is a serious flaw when making a pale ale.)
The Boil (90 minutes):- 1.75oz Centennial (9.7aau) @ 60
- forgot the Irish moss @ 15, d'oh!
- 1.5oz Cascade (4.0aau) @ 15
- 0.75oz Centennial (9.7aau) @ 10
- 0.5oz Cascade (4.0aau) @ 5
- Total: 49 IBU(ish)
The Finish:
Dry Hops:- 0.5oz Cascade (4.0aau) at end of secondary
- 1.0oz Centennial (9.7aau) in a quick tertiary
