Quick Beer post
the roasty toasty porter came out delicious, and we’ve been drinking on it for the past week or so. And on Wednesday, I kegged the pale ale that spawned it (pale ales typically go through a week or two of secondary fermentation, while porter does not: thus, beer number three was ready long before beer number two). I waited a bit too long to squeeze a third batch out of the yeast, and considering I had planned to do an imperial maple stout, that’s probably a good thing: I need to buy a 10-gallon cooler, because my 5-gallon model simply doesn’t have the capacity for that much malt and water.
On April 10, my buddy Jim is hosting a homebrew party (i had no idea so many of my neighbors were brewers). Below is my contribution, a basic extra-pale ale. I typically do all-malt beers, but I may opt to add a up to a pound of flaked rice to make it even crisper and lighter; I haven’t decided yet.
7 pounds 2-row German Bohemian Pils
5 pounds 2-row German Pale Malt
1 pound Melanoidin malt
1 pound Carafoam
1 pound white wheat
1 tsp Irish moss at 15 minutes, for clarifying
3 ounces of Citra hops, for bittering (at the 1 hour point), flavor (the half-hour point), AND aroma (the last five minutes). i may pick up a fourth ounce for dry-hopping
[optional: 1 pound of rice flakes]
[optional: 1 pound of table sugar at the end of the boil to increase gravity]yeast: Wyeast 1764 PC (private collection): Rogue Brewery’s Pacman
as usual, I’ll mash with 170-175 degree water for a strike temperature of 150-155 degrees, with the mash lasting about 2 hours. Sparge water temp will start at about 175-180. then the boil begins.
The yeast I’m using is from Wyeast’s private collection: in this case it’s the Rogue Brewery’s proprietary pac man strain:
Profile: A versatile yeast strain from one of Oregon’s leading craft breweries. Pacman is alcohol tolerant, flocculent, attenuates well and will produce beers with little to no diacetyl. Very mild fruit complements a dry, mineral finish making this a fairly neutral strain.
This beer will be tapped on April 9, so I’m hoping that primary fermentation will be quick, as there’s not too much time for secondary.
