The last Pale Ale got infected by our bottling bucket with a wild yeast strain. Back to the drawing board, an a new bucket!
10 lbs GlenEagle MO
2 oz East Kent Goldings (mash)
Step mash and raise up to 155.
13.0 plato pre boil
50 IBU magnum 90 min boil
re-use white labs english ale yeast
Jenny Jump Spring Water as usual. Wanted to step up the previous Porter recipe just a tad.
11.5 lbs GEMO
3/4 lb Plack Patent Malt
3/4 lb Chocolate Malt
2 oz eask Kent Goldings (mash)
Step Mash dough in a 120F raise in steps 130 142 148 up to 159 then mash out to 169ish
35 IBU Magnum 15.2 alpha 90 min boil with 15 min pre- boil
1 whirlfloc table 15 min left in boil
Pre boil OG 15.5 plato
OG 18 Plato!!! ooooh mmmmmm
Repitch English ale yeast from previous batch of pale ale
Jenny Jump Spring Water
10 lbs Glen Eagle Maris Otter Malt
2 oz Eask Kent Goldings Hops (Mash)
Step mash in at 120F, Raise to 145ish raise to 150ish raise to 156fish then to 168F for mash out
90 minute boil with 15 minute pre-boil.
35 IBU Magnum hops 90 minutes.
12.0 Plato Pre boil SG
1 oz EKG added for a bottle hop!
Starter of English ale yeast wpl002
Jenny Jump Spring Water. This one is going to be good!
14 lbs Glen Eagle Maris Otter Malt
1.5 lbs Roasted Barley
0.5 lbs Chocolate Malt
0.5 lbs Black Patent Malt
2 oz Eask Kent Goldings (Mash)
Mashed in @ ~ 120F let stand 10 mins raised to ~143F let stand 20 mins raised to 152F let stand 30 mins rased to 158F let stand 10 mins raised to 168 for mash-out.
Sparge got stuck a bit and ran very slow giving higher gravity.
Pre-boil 19.0 Plato
60 IBU German Magnum 90 min boil
22.7 Plato OG ABV potential 10% for tru love
Re-pitched English dry yeast from previous IPA (mangrove jack, burton ale), with some WPL002 added to secondary