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Eternal Evidence 003 Brewday + Results

 We know what's going down here - continued development on my Pale Ale. This one will be much shorter than the last recap.


Recipe + Process

Weyermann Pale Malt - 6.5 pounds

Weyermann Barke Munich Malt - 1.5 pounds

Flaked Oats - 1.45 pounds

Rice Hulls - 0.3 pounds

Water Additions : 3g Gypsum, 4g Calcium Chloride

Final Water Profile: 108ppm Calcium, 61 ppm Sulfates, 80 ppm Chlorides, 57 ppm Bicarbonates

1.5 ounces of Cascade in the mash

60 minute mash at 157

12 minute lauter, no sparge

1 mL Cascade Hop Shot (38.8% AA) at 60 minutes

.25 ounces of Chinook at 30 minutes

.53 ounces of Strata at 5 minutes

.5 ounces of Cascade at Flameout

.5 ounces of Chinook at Flameout

1 ounce Cascade at Dry Hop 

.5 ounces Cascade Cryo at Dry Hop

1 ounce Strata at Dry Hop

.5 ounces of Chinook Cryo at Dry Hop

1g of Aromazyme at pitch

1 packet of Safale S-04 

Put hot wort into sanitized fermenter, placed it in the snow outside to cool overnight, then pitched

10 days of fermentation, then transferred from primary to secondary


Other Process and Tasting Notes

4 gallons of Poland Spring water, 2.5 gallons of Brita Filter water to remove chlorine

My handheld thermometer is shit? Can't get a consistent read.

Pre-boil volume was 5 gallons, started with 6.5 pre-mash

~4.75 gallons in the fermenter

measured starting gravity: 1.040 

finishing gravity: 1.010

ABV: 3.9%

the wort had a nice, firm bitterness with bready-honey background notes

pre-carb, the honey-slathered bread thing was climbing off the beer ... hops came more in the taste than the aroma at this point, offering soft pineapple and orange notes 

malt-hop balance was nice, but I want the hops to shine in this beer 

sustained oxidation when adjusting broken poppets


Adjustments for Next Time

Lessen the Munich Malt

Keep the oats - mouthfeel and head retention were great

Crush the grains finer - too coarse of a crush is probably causing the OG shortage

Closed transfer! Now that I've bought replacement poppets, this shouldn't be an issue

Water additions worked really well, maybe another gram of gypsum would bring the hops forward but I'm content with trying to bump up the dry hopping or dry hopping after fermentation to coax more flavor


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Location: 115 Underhill Rd, Poughkeepsie, NY 12603, USA

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