1st Attempt at my own house pale ale!

Doughed in shortly after 9. Got my new thermometer, things are going much smoother! Hoping I can make this a 4 hour brewday as the grandparents are visiting around 12-1

Recipe below:

House Pale Ale - American Pale Ale
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Batch Size: 5.250 gal
Boil Size: 6.850 gal
Boil Time: 1.000 hr
Efficiency: 80%
OG: 1.050
FG: 1.010
ABV: 5.2%
Bitterness: 38.1 IBUs (Tinseth)
Color: 10 SRM (Mosher)

Fermentables
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Name Type Amount Mashed Late Yield Color
Pale Malt (2 Row) US Grain 6.000 lb Yes No 79% 2 L
Cara-Pils/Dextrine Grain 4.000 oz Yes No 72% 2 L
Toasted Malt Grain 3.000 lb Yes No 72% 27 L
Total grain: 9.250 lb

Hops
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Name Alpha Amount Use Time Form IBU
Cascade 7.5% 0.500 oz Boil 15.000 min Pellet 6.5
Cascade 7.5% 0.500 oz Boil 5.000 min Pellet 2.6
Amarillo 8.9% 0.500 oz Boil 1.000 hr Pellet 15.5
Amarillo 8.9% 0.500 oz Boil 40.000 min Pellet 13.6

Misc
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Name Type Use Amount Time
Whirlfloc Fining Boil 0.000 tsp 15.000 min

Yeast
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Name Type Form Amount Stage
Danstar - Nottingham Ale Dry 2.232 tsp Primary

Mash
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Name Type Amount Target Time
Infusion 0.000 tsp 152.000 F 1.000 hr

Well, when I went to weigh my hops, I realized my amarillo was 8.2, not 8.9. I also noticed that I had 1.5 oz of cascade left. So I went ahead and added a full ouce, rather than half of the cascade with 5 minutes left. Hit gravity dead on at 1.050! I will let everyone knows how this turns out in about 6 weeks!

that's a *lot* of toasted malt (depending on the degree of toast, I guess), but I've found that even 4oz of my own toasted malt is detectable, though I did make an IPA with 30% toasted malt that came out pretty well.

hmmm, well time will only tell haha. It was an hour at 250*

Three pounds of cara pils?!? This should be ... interesting.

You might think about posting the recipe before brewing, if you want feedback.

jsullivan02130 said:

Three pounds of cara pils?!? This should be ... interesting.

You might think about posting the recipe before brewing, if you want feedback.

Click to expand...

4 Ounces buddy! Thanks for the concern though

jsullivan02130 said:

Three pounds of cara pils?!? This should be ... interesting.

You might think about posting the recipe before brewing, if you want feedback.

Click to expand...

I read it as "4 ounces" of carapils. I agree that it's hard to read it like that, though.

YooperBrew said:

I read it as "4 ounces" of carapils. I agree that it's hard to read it like that, though.

Click to expand...

Ya, I am using brewing target. The recipe printout is very detailed, but hard to read sometimes, but I love the free software!

Other than having no trust in Nottingham yeast any more (check the yeast forum), I think it will be great.

SteveM said:

Other than having no trust in Nottingham yeast any more (check the yeast forum), I think it will be great.

Click to expand...

Ya, I looked at my batch number on the Nottingham, it was part of that supposed "bad batch." I had also made my IPA with that batch number and didn't have problems. I had noticeable signs of fermentation within 10 hours and bubbling hard after 24 hours. So I guess I got a good pack!

prosper said:

that's a *lot* of toasted malt (depending on the degree of toast, I guess), but I've found that even 4oz of my own toasted malt is detectable, though I did make an IPA with 30% toasted malt that came out pretty well.

Click to expand...

What temps and time do you toast your malt at? I was following that website on toasting grain and it looked like the amount I did would give me similar to a munich type of grain. I hope it is not too dominate, it didnt taste burnt or anything when i ate a few grains

Bottled this tonight... tasted pretty good, im looking forward to October 2nd when i get to taste it fully carbed . I think the low toasting temp kept the 3 lbs from being too overbearing. I will post a pic and my thoughts in a couple of weeks

Well, I put it in the fridge a day early cause i'm impatient! Very disappointed The ale has a fusel alcohol kick to it. I have gotten this once before, but attributed that to high fermentation temp(around 78°+). But for the first 4 days of active fermentation on this batch I kept this between 65 and 68 via swamp cooler, after which it settled out to about 70 It was a little under carbed so i will give it more time, however the previous high fusel batch I had still hasn't been cured (5 months now). I used the "debatable" batch of Nottingham, but fermentation took right off.... so I dont know. Any other thoughts on why I would have fusels? I plan on checking on this batch in a couple more weeks to see where its at.