Toecutter Brewery House Pale Ale - Home Brew Forums
Home Brew Forums > HomeBrewTalk.com Recipe Database > Homebrew Ale Recipes > Toecutter Brewery House Pale Ale
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 04-12-2011, 04:23 AM   #1
Toecutter
Recipes 
 
Jul 2010
Riverside, ca
Posts: 560
Liked 14 Times on 8 Posts


Recipe Type: All Grain   
Yeast: nottingham   
Yeast Starter: nope   
Batch Size (Gallons): 10   
Original Gravity: 1.052   
Final Gravity: 1.009   
IBU: 35   
Boiling Time (Minutes): 60   
Color: 8 SRM   
Primary Fermentation (# of Days & Temp): [email protected] DG   
Secondary Fermentation (# of Days & Temp): none   
Tasting Notes: very smoothe, very light bitterness, fantastic when dry hopped   

This is my new Haus Pale Ale. this is a variation of EdWorts HPA, so I give him credit, but I tweaked it a bit and came up with this . Very smooth, light bitterness lots of flavor fantastic aroma when dry hopped, great head retention. biggest problem i have with this is it's hard to stop drinking it. i have a glass right now about 45 minutes old with 1/4 inch of head still on top. i took a keg to a recent party which had 21 days total time from kettle to tap, and it was a roaring success and went fast.

Grain Bill
14 lbs. 2-Row Pale Malt
6 lbs. Vienna Malt
1.0 lb. Crystal 20L Malt
1.0 lb Aromatic malt
1.0 lb White Wheat Malt (for head retention )

Mash
Single Infusion mash for 60 minutes at 150 degrees.
I mash in a 13 gallon rectangular ice chest with a copper manifold, then fly sparge with a copper manifold on top with tiny holes drilled in, this allows the sparge water to trickle in gravity fed.

Dough-in with 8 gallons of water. After 60 minutes, recirculate until you wort runs clear, then start your sparge with 8 gallons of 175 dg water and begin vorlauf. I use a Chugger March pump, and set my valves to match flow rate to the kettle so I keep about 1 inch of sparge water over the top of the grain bed You should then get 13 gallons to your kettle for the boil.

Boil & Hops
2.0 oz Cascade 5.5% at 60 min.
1.0 oz. Cascade 5.5% at 30 min.
1.0 oz. Cascade 5.5% at 10 min.


Chill to 70 to 75 degrees

With Nottingham, this ferments vigoriously for 3-4 days. after 10-14 days, crash cool to 38 dg. You can now add your dry hops. i do this by boiling a cheap nylon stocking, weighting it with marbles, and adding 2 oz hops of your choice. I have used cascade, centennial, and i just added columbus today, to the batch I have crash cooling. after 5-7 days, keg and carb. enjoy.


Click image for larger version

Name:	bee cave beer.jpg
Views:	261
Size:	38.1 KB
ID:	23876  
__________________
When a naked man is chasing a naked woman through an alley with a butcher knife and a hard-on, I figure he isn't out collecting for the Red Cross." - Dirty Harry

On Tap: Belgian Orange Crystalweizen, Toecutters Honey HPA

Fermenting: Belgian Orange Crystalweizen

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
American Pale Ale Da Yooper's House Pale Ale Yooper Homebrew Ale Recipes 953 05-20-2016 11:52 PM
Old Stone House Pale Ale JimE Homebrew Ale Recipes 1 03-03-2010 01:23 PM
THB House Pale Ale TwoHeadsBrewing Homebrew Ale Recipes 0 02-25-2009 12:54 AM
We Must PROTECT THIS HOUSE! Pale Ale the_bird Homebrew Ale Recipes 5 06-23-2008 08:50 PM


Forum Jump