muhteeus
Well-Known Member
Two friends, my wife, and me finally sat down and brewed our first batch Saturday. We went with the Cincinnati Pale Ale recipe from how to brew.
Cincinnati Pale Ale (How to Brew)
The recipe was a bit open ended. I didn't really read much into hops, just kinda picked what I assumed are some safe hops for an American style Pale Ale. I added roughly 3AAU Cascade at flame out for a slighty hoppier aroma (I hope!).
Everything really went well. We cleaned and sanitized everything as best as we could, even sanitized the yeast bottle.
We measured the OG to be 1.044.
So our first brew day was a great success. Pictures soon. Thanks for all of the help HBT!
Cincinnati Pale Ale (How to Brew)
- 2.5 lbs Dry Amber Malt Extract
- 3.3 lbs Liquid Pale Malt Extract
- 6AAU - Bittering (Centennial) - 60min
- 5AAU - Aroma/Flavoring (Willamette 2.5, Cascade 2.5) - 30min and 15 min
- Ale Yeast (White Labs, "California Ale", WLP001)
- OG: 1.045
The recipe was a bit open ended. I didn't really read much into hops, just kinda picked what I assumed are some safe hops for an American style Pale Ale. I added roughly 3AAU Cascade at flame out for a slighty hoppier aroma (I hope!).
Everything really went well. We cleaned and sanitized everything as best as we could, even sanitized the yeast bottle.
- The boil was maintained at 214F with a medium vigor. There was not much risk for boilover due to the small boil volume compared to kettle volume. 3gal - 10gal.
- DME was mixed into 3 gallons of cool water, then boiled. LME added @ T=55min (5min before flame-out). The pour was controlled and agitated to prevent scorching.
- Hop additions were done at the prescribed times. Dumps were slow and spread out over the surface area.
- We topped off the final ~2.5 gallons of wort with ~2.5 gallons of top off water. Which dropped our temp to about 140F. We took the temp down to 89F with a wort chiller in about 15min (79.5F ground water temp.... gotta love Texas). The final cooling was done in a sink ice bath while stirring for about 10 min (down to 78F).
- Racked to 6.5gal primary while agitating. Pitched yeast. Rocked the baby, per instructions.
- Note: Wet carboy bungs will slide into the fermenter.... thank God it was sterilized. It's never coming out.
- Placed second, dry bung and airlock on.
- Currently fermenting VERY actively at 71F.
We measured the OG to be 1.044.
So our first brew day was a great success. Pictures soon. Thanks for all of the help HBT!