A New Recipe – Hopped Up Pale Ale

20160326_081948Hopped Up Pale Ale

Grains
900g Extra Pale Malt
50g Cara-Malt

Hops – Start – Bittering
4g Chinook
3g Ahtanum/Willamette

Hops – Middle – Flavouring
4g Chinook
3g Ahtanum/Willamette

Hops – End – Flavouring
6g Chinook
3g Ahtanum/Willamette
3g Simcoe
3g Nelson Sauvin

Dry Hop – Aroma
10g Chinook
8g Ahtanum/Willamette
8g Simcoe
4g Nelson Sauvin
8g Cascade
2g Amarillo

Yeast
American Ale Yeast (Safale US-05)

Cleaning & Sanitising:

Prepare your sanitiser by dissolving 2 teaspoons of powder or dissolving one tablet in 5 litres of water.
Sterilize all equipment including the demijohn, Syphon tubing, airlock, bung, funnel, thermometer and sieve by soaking in the liquid for around 20 minutes.
Try to hold onto this sanitiser solution until the brewing process is complete as you never know when you’ll need it.

Mash:

 

Heat 2 quarts (1.9 litres) of water to 71 degrees then add the grain mixture. Stir gently and maintain a temperature of between 62 & 67 degrees for the next hour.
Stir the mixture every 10 minutes until you have reached the 1 hour mark.

Sparge:

With 10 minutes left in the mash, bring the temperature up to 77 degrees. At the same time, start heating up another pan with 4.5 quarts (4.25 litres) of water to around 77 degrees.
Place the sieve over this second pan and start to pour in the grains. Once all the grains have been poured into the sieve, carefully pour the hot grain mash through the grains.
Then move the sieve onto the empty pan. Gently and evenly pour the 4.5 quarts (4.25 litres) over the grains and recirculate a couple of times.

You can pass the wort through the grain a couple of times to capture as much of the sugary liquid as you can.

Boil:

Place the pan containing the wort onto a high heat and bring to a rolling boil. Set a timer for an hour and allow to boil until the time is up.
With 60 minutes left on the timer, add the starter hops as listed above. When you get to 30 minutes, add the middle hops and finally when there are 5 minutes left on the clock, add the end hops. Remember, the earlier the hops are added the more bitter the wort and the later the hops are added, the more aroma will come from the wort.

Ensure you have an ice bath prepared somewhere to cool the wort down to around 22 degrees. A bath or a sink will do.

Fermentation:

Using a funnel, pour the cooled wort into the sanitised demijohn. Allow a little space at the top as fermentation will cause a krausen to form which could overflow.
I use a filtered funnel which catches all the left over hops and debris.

Pour three quarters of the yeast into the demijohn, then half fill the airlock with some of the left over sanitiser. Attach to the bung and push into the top of the demijohn to create a seal.
Store in a cool and dark place at room temperature and monitor.

Dry Hopping:

The dry hop ingredients should be added when you have around 5 days worth of fermenting to go. As the hops are naturally antiseptic, there is little to no risk of adding them directly to the fermenter. Just measure them out and pop them in ensuring that the bung is re-attached as soon as possible to minimise other infection.
Dry hopping can take place anywhere between 5 days and 2 weeks.

Bottling:

After around 11 days or when the fermentation has finished, sanitise bottles, caps, and syphon using the same principles as above.

Prime the bottles by adding 1/2 teaspoon of sugar per 500ml or 1/4 teaspoon of sugar per 330ml to them.
Using the syphon, disperse the liquid equally amongst the bottles trying not to disturb the sediment in the bottom of the demijohn.
You can control the flow with a clamp mechanism or if your quick enough place the end from one bottle to the other quickly.

Leave a space at the top of each bottle to allow for fermentation within bottle, cap or close the lid then store in a  cool and dark place at room temperature for around 2 – 3 weeks.

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5 Comments Add yours

  1. leafoflorien says:

    Hi, I love your blog. I’ve recently started brewing beer, only I’ve used a beer brewing kit from BrewBarrel. That’s a REALLY easy way to start a brewing “career.” However, I’m interested in learning everything there is to learn about brewing beer. Can you tell me what stores sell brewing equipment? And how many days does it take to complete the fermentation process? I didn’t really get that from the article. Cheers, and greetings from the Netherlands!

    Liked by 1 person

    1. Hi there, massive thanks for checking my blog out and I really apprciate the comment. Despite the changes and finding my feet with the blog, It’s great to see that my posts are making a difference.
      Most of my physical kit including demijohns, airlocks, piping and so on come from http://www.lakeland.co.uk/search/demijohn
      Ingredients come from two places but primerily https://www.home-brew-hopshop.co.uk/ due to stocking some of the more unusual ingredients. The other place is http://www.lovebrewing.co.uk/
      I’m not sure how they are with delivery outside of the UK but the quality of ingredients is really good.
      A few searches online should net you some more local places that supply grains and hops.

      I’ll make some changes to ensure the fermentation side of things is more clear, but I normally allow up to 14 days (2 weeks) to ferment in the demijohn. The way I check is to turn the torch on my mobile and shine through the demijohn. If there is still movement or bubbles forming, then I will wait a day or two longer.
      When the beer has been syphoned into bottles, then I allow another 2-3 weeks. Most of my beers have tasted better at the 3 week mark when in bottles.
      So a total of 5 weeks should do the job.
      Keep everything at room temperature and in a nice dark place.
      If you need anything else, Just comment back.

      Thanks and all the best from the UK!

      Like

    2. Hi there, massive thanks for checking my blog out and I really apprciate the comment. Despite the changes and finding my feet with the blog, It’s great to see that my posts are making a difference.
      Most of my physical kit including demijohns, airlocks, piping and so on come from http://www.lakeland.co.uk/search/demijohn
      Ingredients come from two places but primerily https://www.home-brew-hopshop.co.uk/ due to stocking some of the more unusual ingredients. The other place is http://www.lovebrewing.co.uk/
      I’m not sure how they are with delivery outside of the UK but the quality of ingredients is really good.
      A few searches online should net you some more local places that supply grains and hops.

      I’ll make some changes to ensure the fermentation side of things is more clear, but I normally allow up to 14 days (2 weeks) to ferment in the demijohn. The way I check is to turn the torch on my mobile and shine through the demijohn. If there is still movement or bubbles forming, then I will wait a day or two longer.
      When the beer has been syphoned into bottles, then I allow another 2-3 weeks. Most of my beers have tasted better at the 3 week mark when in bottles.
      So a total of 5 weeks should do the job.
      Keep everything at room temperature and in a nice dark place.
      If you need anything else, Just comment back.

      Thanks and all the best from the UK!

      Liked by 1 person

      1. leafoflorien says:

        Thanks for your reply, it’s very useful to me!

        Liked by 1 person

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