W
wbc_leelee
This is my latest version of my house ale. Real thirst quencher,
Regards
Andrew
House Ale MkII
Brew Type: All Grain Date: 18/10/2003
Style: Australian Ale Brewer: Andrew Clark
Batch Size: 23.00 L Assistant Brewer:
Boil Volume: 26.62 L Boil Time: 60 min
Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal) Brewhouse Efficiency: 75.0 %
Taste Rating (50 possible points): 46.0
Low malt flavor and aroma. Hop aroma low and flavor low, Bitterness at the finish and lingers, Medium mouthfeel. Great session beer
Ingredients Amount Item Type % or IBU
3.50 kg Pale Ale Malt (5 EBC) Grain 80.0 %
0.50 kg Rice, Flaked (2 EBC) Grain 11.4 %
0.25 kg Munich Malt (18 EBC) Grain 5.7 %
0.13 kg Wheat Malt, Ger (4 EBC) Grain 2.9 %
50.00 gm Hallertauer, New Zealand [6.4%] (60 min) Hops 32.8 IBU
0.27 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Dry English Ale liquid (White Labs #WLP007) [Starter 500 ml] [Cultured] Yeast-Ale
Beer Profile Estimated Original Gravity: 1.041 SG (1.035-1.055 SG) Measured Original Gravity: 1.044 SG
Estimated Final Gravity: 1.008 SG (1.008-1.015 SG) Measured Final Gravity: 1.008 SG
Estimated Color: 8 EBC (4-20 EBC) Color [Color]
Bitterness: 32.8 IBU (10.0-30.0 IBU) Alpha Acid Units: 1.9 AAU
Estimated Alcohol by Volume: 4.3 % (2.0-5.0 %) Actual Alcohol by Volume: 4.7 %
Actual Calories per 12 oz: 144 cal
Mash Profile Name: Single Infusion, Light Body, No Mash Out Mash Tun Weight: 2.00 kg
Mash Grain Weight: 4.38 kg Mash PH: 5.4 PH
Grain Temperature: 22.2 C Sparge Temperature: 78.0 C
Sparge Water: 19.60 L Adjust Temp for Equipment: Yes
Name Description Step Temp Step Time
Mash In Add 11.40 L of water at 70.5 C 63.0 C 90 min
Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage Carbonation Type: Kegged (Forced CO2) Carbonation Volumes: 2.4 (2.2-2.8 vols)
Estimated Pressure: 86.8 KPA Kegging Temperature: 6.0 C
Pressure Used: - Age for: 1.0 Weeks
Storage Temperature: 6.0 C
Notes
Very nice tasting beer, next time will be more patient and rack to secondary at 4c for at least a week as the beer has slight haze after 5 days in keg, super light color and good hop bitterne2s.
Regards
Andrew
House Ale MkII
Brew Type: All Grain Date: 18/10/2003
Style: Australian Ale Brewer: Andrew Clark
Batch Size: 23.00 L Assistant Brewer:
Boil Volume: 26.62 L Boil Time: 60 min
Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal) Brewhouse Efficiency: 75.0 %
Taste Rating (50 possible points): 46.0
Low malt flavor and aroma. Hop aroma low and flavor low, Bitterness at the finish and lingers, Medium mouthfeel. Great session beer
Ingredients Amount Item Type % or IBU
3.50 kg Pale Ale Malt (5 EBC) Grain 80.0 %
0.50 kg Rice, Flaked (2 EBC) Grain 11.4 %
0.25 kg Munich Malt (18 EBC) Grain 5.7 %
0.13 kg Wheat Malt, Ger (4 EBC) Grain 2.9 %
50.00 gm Hallertauer, New Zealand [6.4%] (60 min) Hops 32.8 IBU
0.27 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Dry English Ale liquid (White Labs #WLP007) [Starter 500 ml] [Cultured] Yeast-Ale
Beer Profile Estimated Original Gravity: 1.041 SG (1.035-1.055 SG) Measured Original Gravity: 1.044 SG
Estimated Final Gravity: 1.008 SG (1.008-1.015 SG) Measured Final Gravity: 1.008 SG
Estimated Color: 8 EBC (4-20 EBC) Color [Color]
Bitterness: 32.8 IBU (10.0-30.0 IBU) Alpha Acid Units: 1.9 AAU
Estimated Alcohol by Volume: 4.3 % (2.0-5.0 %) Actual Alcohol by Volume: 4.7 %
Actual Calories per 12 oz: 144 cal
Mash Profile Name: Single Infusion, Light Body, No Mash Out Mash Tun Weight: 2.00 kg
Mash Grain Weight: 4.38 kg Mash PH: 5.4 PH
Grain Temperature: 22.2 C Sparge Temperature: 78.0 C
Sparge Water: 19.60 L Adjust Temp for Equipment: Yes
Name Description Step Temp Step Time
Mash In Add 11.40 L of water at 70.5 C 63.0 C 90 min
Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage Carbonation Type: Kegged (Forced CO2) Carbonation Volumes: 2.4 (2.2-2.8 vols)
Estimated Pressure: 86.8 KPA Kegging Temperature: 6.0 C
Pressure Used: - Age for: 1.0 Weeks
Storage Temperature: 6.0 C
Notes
Very nice tasting beer, next time will be more patient and rack to secondary at 4c for at least a week as the beer has slight haze after 5 days in keg, super light color and good hop bitterne2s.