Join Date: 02/03/16
New brewer and doing extract brewing at present. working on my fourth effort, a English Pale Ale. At present my focus is more on the Scottish, English, Irish and Welsh Ale styles. Interests include double pitching, Oak conditioning and developing my own distinct style of Ale. After this effort and probably one more, will go to All-Grain.
I have gone down the Hop road ( Pliny the Elder comes to mind) and prefer a more balanced, slightly higher ABV with good malt and hop balance. Stouts will be a future focus as well.
Current effort is a Blonde Ale, double pitched with WLP001/US-05, Crystal Malt 10L, White Wheat Grain. Hops were 1oz, Cascade, 1oz Willamette and dry hoped with 2oz Simcoe. (5 gallon batch)
OG was 1.049 and FG was 1.010 after seven days of fermentation at 68-70 degrees F.
Second week in primary Oak chips added. Dry hopped the last two days, with 2oz of Simcoe.
Attributes as expected is a Caramel like sweetness, followed with a nice floral, citrus taste with a finish of light bitterness.
my thoughts are to cut the amount of Chrystal Malt next time to drop the caramel, go higher on the ABV and cut out the WLP001 and use US-05 only. Dry Hop for one more additional day.
| Title | Style | Brew Day | Phase | Type |
|---|
