Well,here's a curve ball for ya. Or rather,a happy accident. I brewed a partial mash pale ale that with the ingredients involved,I thought would be a more English-like pal ale. Not so. 4 weeks in,I took a final FG sample. It's ready to go 3 days & a lot of nit picky cleaning later.
The interesting part was the taste of the sample. It was light gold colored,& had a tiny bit of sweet,light malt quality to the aroma. It tasted like some sort of Euro pilsner with that bit of sweet ice beer malt thing on the back. With lime & some other flavors usually associeated with pilsners or lagers.
Can't wait to see what carbonation brings out 3-4 weeks from now.
Now,while I was planning an ale that thinks it's a lager for a couple months now,I didn't expect this. Also,it used two old 7g Cooper's ale yeast packets re-hydrated. They were from '10 & '11. & it was a 5 gallon batch in a Cooper's micro brew fermenter designed for up to 6.5 gallons. So lots of head space. It also started at 66F,& held rock steady at 22C (71.6F).
The only fruity esters I could detect were in the form of that bit of ice beer malt sweetness on the back. I hope this comes out like it's looking to.
2lb rahr 2-row
2lb marris otter
.5lb crystal 20L
2lb Munton's plain extra light DME
1lb Munton's plain light DME
6 gallons of spring water
2-7g packets Cooper's ale yeast,rehydrated @ 90F 30 minutes
Late additions with the DME were also used
Mashed 1 hour between 151-159F
1 hour boil with biab partial boil of 3G & NZ hops;
.5oz super alpha @ 60 min
1oz motueka @ 20 min
1oz pacifica @ 10 min
Chilled to 70F,then chilled water top off to 66F for pitch.
primary 4 weeks,3 days
Everything works if ya let it-Roady(meatloaf)
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