Pussy foot ale |
Type: Extract | Date: 2/12/2005 |
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 |
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Ingredients |
| Amount | Item | Type | % or IBU |
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| 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 | |
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Beer Profile |
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: |
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Mash Profile |
| Mash Name: None | Total Grain Weight: 1.01 lb |
| Sparge Water: - | Grain Temperature: - |
| Sparge Temperature: - | TunTemperature: - |
| Adjust Temp for Equipment: FALSE | Mash PH: - |
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Steep grains as desired (30-60 minutes)
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| 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 | |
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Notes |
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...)
Notes:
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. |
