Pussy foot ale
Batch Size: 5.00 gal
|Brewer: Raghu Janardhan|
|Boil Size: 3.25 gal||Asst Brewer: |
|Boil Time: 60 min ||Equipment: Brew Pot (4 Gallon) |
|Taste Rating(out of 50): 35.0 ||Brewhouse Efficiency: -|
|Taste Notes: At bottling time - Looked a gorgeous mahogany with lovely malty taste - Definitely yeasty|
Mar 5, 2005 - Not all yeasty, caramel and slightly fruity.... cloudy when cool...a little sweet for my taste - no noticeable amount of carbonation
Peak flavor aft
|Amount||Item||Type||% or IBU|
|6.00 lb||Amber Liquid Extract (12.5 SRM)||Extract||85.65 %|
|0.63 lb||Caramalt (Thomas Fawcett) (15.0 SRM)||Grain||8.92 %|
|0.19 lb||Chocolate Malt (450.0 SRM)||Grain||2.71 %|
|0.19 lb||Special B Malt (180.0 SRM)||Grain||2.71 %|
|0.75 oz||Challenger [7.10 %] (60 min)||Hops||15.6 IBU|
|0.50 oz||Goldings, East Kent [6.10 %] (10 min)||Hops||3.2 IBU|
|5.00 gal||Arrowhead Springs Water||Water|
|1 Pkgs||Dry English Ale (White Labs #WLP007)||Yeast-Ale|
Est Original Gravity: 1.044 SG
|Measured Original Gravity: 1.010 SG|
|Est Final Gravity: 1.011 SG||Measured Final Gravity: 1.005 SG|
|Estimated Alcohol by Vol: 4.35 % ||Actual Alcohol by Vol: 0.65 %|
|Bitterness: 18.9 IBU||Calories: 43 cal/pint|
|Est Color: 19.0 SRM||Color: |
|Mash Name: None||Total Grain Weight: 1.01 lb|
|Sparge Water: -||Grain Temperature: -|
|Sparge Temperature: -||TunTemperature: -|
|Adjust Temp for Equipment: FALSE||Mash PH: -|
Steep grains as desired (30-60 minutes)
|Mash Notes: -|
Carbonation and Storage
|Carbonation Type: Corn Sugar||Volumes of CO2: 2.4|
|Pressure/Weight: 4.1 oz||Carbonation Used: -|
|Keg/Bottling Temperature: 68.0 F||Age for: 42.0 days|
|Storage Temperature: 69.0 F|| |
|After the extract is thoroughly mixed in, steep crushed grains in large muslin bag for 30 minutes at 150C|
Starter made with 1/2 Cup Extract and 2 cups of water boiled for 10 minutes cooled to 70F and the yeast was added (15 hours in advance)
After boiling, the wort was cooled in a bath tub with 3 bags of ice (Colled to about 70F in about 1 hour)
When pouring wort to fermenter used cheese cloth to catch a lot of the floating protein strands.
Fermentation started in about 10 hours and is running OK 2 days later - plan to bottle this Sunday Feb 20.
Wed 2/16/2005 - Fermentation is down to a bubble about every 7 minutes - On target to bottle Sunday Feb 20, 2005
(Topped off Vodka in airlock, was getting low...)
1. Prepare starter 2 days in advance if possible.
2. Cool wort to 80F if adding store bought water
3. Put cheese cloth in collander to support it.
For next time:
a. some lighter extract
b. some more aromatic hops for 5 minute boil
Bottled on Feb 26, 2004
24 bottles of 22 Ozs each - Using Coopers Carbonation Drops
12 with 1 drop and other 12 with 2 drops
At bottling time - Looked a gorgeous mahogany with lovely malty taste
seemed a little too sweet for my taste
Definitely tasted yeasty
Mar 5, 2005
Tasted 1 bottle with 2 Cooper's Drops - No noticeable amount of carbonation.
Not yeasty at all, when the beer was cool it had some haze... :0)
As the beer warmed could smell caramel and ... slightly watery
No aroma of hops and little sweet for my taste ... a little more hop aroma and bitterness would help balance the maltiness
Apr 4, 2005 - Opened a bottle with 2 drops of carbonation -
Tasted great with lovely flavors and a hint of hops - I guess a good try for my first brew.
Lesson learned: It is best to age the beer fro 4-5 weeks before it reaches full flavor
Apr 9, 2005 - 6 weeks after bottling - just fabulous lovely malt profile. no yeast flavors.
Lovely colour and and good bitterness almost to style
Almost all of it is gone - down to the last 2 bottles - Definitely will brew it again.