Alright, I know many of you are against new guys changing recipes but these mods are fairly minor and I'll probably go ahead with them unless someone has a compelling reason not to.
So heres the challenge. I have to move on the 19th. If I don't brew before then I'll have to wait quite a while to brew again. I like to brew so I want to find something fast.
Papazians books has a recipe for pale ale thats supposed to be done in the primary in 10 days - perfect if I start it on saturday and bottle a few days before moving. Here is the recipe (Righteous American Real Ale):
4.5 lbs Amber DME
1.5 oz Cascade (60min boil)
.5 oz Goldings or Willamette pellets (1min)
2tsp Gypsum
English-style aley yeast
OG: 1.04 FG: 1.007-1.01 10SRM 30IBU
My proposed modifications:
1) Fining material - 10 days won't allow for much settling of the yeast. Gelatin should help this process. I'm not using a lot of adjuncts so protien shouldn't be much of an issue and therefore irish moss wouldn't help with clarity. Gelatin as I understand it does help with clearing yeast.
2) "Hop Tea" Dry hopping - I have a french press and I happen to love beer with a good hop aroma. I was thinking of making some hop tea with an ounce of cascade or chinook and adding it at bottling.
So they are very minor changes. If I'm misguided please give me a little guidance here. I figure since I have to cram this one into a very small timeline I might as well have a little fun with some minor changes.
So heres the challenge. I have to move on the 19th. If I don't brew before then I'll have to wait quite a while to brew again. I like to brew so I want to find something fast.
Papazians books has a recipe for pale ale thats supposed to be done in the primary in 10 days - perfect if I start it on saturday and bottle a few days before moving. Here is the recipe (Righteous American Real Ale):
4.5 lbs Amber DME
1.5 oz Cascade (60min boil)
.5 oz Goldings or Willamette pellets (1min)
2tsp Gypsum
English-style aley yeast
OG: 1.04 FG: 1.007-1.01 10SRM 30IBU
My proposed modifications:
1) Fining material - 10 days won't allow for much settling of the yeast. Gelatin should help this process. I'm not using a lot of adjuncts so protien shouldn't be much of an issue and therefore irish moss wouldn't help with clarity. Gelatin as I understand it does help with clearing yeast.
2) "Hop Tea" Dry hopping - I have a french press and I happen to love beer with a good hop aroma. I was thinking of making some hop tea with an ounce of cascade or chinook and adding it at bottling.
So they are very minor changes. If I'm misguided please give me a little guidance here. I figure since I have to cram this one into a very small timeline I might as well have a little fun with some minor changes.