perfidy

Summer's coming, and with it, a desire for lighter and fizzier beers that both taste great and are less... filling. I haven't made a light beer since the fall, having stashed away enough stout (sort of stout, anyway...), porter, and Belgian strong ale to last me through the cold months. But with the warmer weather it's time now for lawnmowers, short pants, and deck chairs, and with them, brews like...

Atlantic Pale Ale

Ingredients:
5 lbs Munton & Fison Pale Dry Malt Extract
1/2 lb Crystal malt, 40L
4 oz Crystal malt, 20L
2 oz Crystal malt, 60L
1 1/4 oz Northern Brewer hops, 7.6% AAU
1 oz Cascade hops, 6% AAU
1 oz East Kent Goldings hops, 6% AAU
White Labs #0001, California Ale Yeast (liquid)

Steeped crystal malts in muslin bag in 1 gallon water at 155-170 degrees for 45 minutes as I brought 2.3 gallons water to a boil in my main brew kettle. Added steeping water to brew kettle and swirled muslin bag in water to get all the delicious, delicious malt flavor out.

Brought wort to a boil; added 1 1/4 ounces Northern Brewer hops and started the brew clock. At 40 minutes, added 1/4 ounce each Cascade and EKG hops for flavor. At 55 minutes, added 3/4 oz each Cascade and EKG hops for plenty of aroma.

Cooled brew kettle in bathtub with cold water and 25 lbs ice and a few freezer packs just for the heck of it. We got down from 212 to 110 degrees in about half an hour. Added wort to fermenting bucket and added 2 1/2 gallons chilled boiled water to make up about 5.2 gallons total. Pitched yeast at 76 degrees and stashed in the closet where the hot water pipes run. Let's see how this goes...

OG: 1.049

I'm going for a pretty standard American Pale Ale, on the golden side of the color spectrum and with a good balance of light malt sweetness and a forward but not overpowering bitterness. Cascade hops have that characteristic citrusy/floral scent that we all know and love from Sierra Nevada Pale Ale, and East Kent Goldings have a grapefruity, fruity, spicy flavor that melds well with them. One's the defining hop of American brewing, one's the defining hop of some of the greatest beers the Empire ever produced, so, Atlantic Pale Ale.

[wik] Fermentation began in about 12 hours and the 24 hour mark is going nuts. Nuts!! Moved it out of the closet to a cooler area once fermentation began - I don't want to make the yeast overexcited so that they produce funny tastes. It's fermenting at about 74 degrees, which is a little (lot) high. Ehh. It'll be fine.

[alsø wik] At bottling it was... fine. In fact better than fine. Totally delicious. Fantastic. Unbelievable. Ambrosial. So that's nice. Um... ahem. Primed with 4 oz corn sugar at bottling. Made a short recipe - only about 4.75 gallons at the most for some reason. Hm. Better make more!!