Sunday, February 6, 2005

Batch 10, Cascade Pale Ale

Batch #10, February 6, 2005, same as batch #7.

Malt extract:
6 3/4 pounds amber gold extract (bulk)

Malted grain:
1 pound crystal malt 20L

1 oz Perle60 min
1/2 oz Nugget30 min
1/2 oz Nugget10 min
1 oz Cascade7 days
1/2 oz Mt. Hood7 days

Wyeast 1056, American ale yeast

OG: 1.046
FG: 1.004

Kegged: February 20, 2005

Comments: Really good recipe, it gets better the longer it sits. It really needs to condition in the keg for at least 2 weeks to reach optimum flavor. I think the hops are just right, and since the Moose recipe always leaves 1/2 oz of the Mt. Hood hops left over, this fits well to eliminate any waste.

Attempting better clarity: Two days prior to kegging (Friday night, I kegged on Sunday night), I boiled a cup of water, let it cool, then stirred in 1 packet of plain Knox gelatin. I siphoned the beer out of the fermenter to my bottling bucket, passing the beer through a strainer to catch any loose hops, cleaned out the fermenter, then siphoned the beer back, again, through the strainer. Then stirred in the gelatin mixture. The gelatin is supposed to help any suspended particulates gather and sink to the bottom, the gelatin should also help the sediment stay on the bottom. When I siphoned from the fermenter to the keg, the beer did look very clear. This variety should be clear, the last batches have been somewhat cloudy.

Tapped: March 5, 2005 Clarity is pretty good, but I'm thinking it could still be clearer. The dry hopping is probably the culprit in why it is not as clear as it could be. Batch 11 came out very clear, although it is less obvious with a Porter.