Pipeline Squad Pale Ale

Richard · January 29, 2012, 08:30:28 PM

This was done in two different mashing styles by HH and CC; they can elaborate on the mashing schedule as I'm not sure. Recipe was something of a bare-cupboards deal since I'd run out of some base grains I needed. Idea was to compare the results of the two mashing techniques (multiple rest vs single-infusion) with a simple recipe.

12lbs Munich
1lb Cara-munich III

1oz Cascade 6% @ 60
1oz Chinkook 10% @ 60
1oz Cascade 6% @ 20
1oz Palisade 6% @ 20
1oz Palisade 6% @ 0.

S-05.

target was 5.5 US Gallons - HH came out at around 5 into the carboy, CC at about 4.5.

HappyHax0r · January 29, 2012, 08:37:06 PM

I like Chris's gradiated stick idea, but it doesn't account for thermal swelling of the wort... i think thats why the numbers are off...

I'll have to mod my bk and get a sight glass methinks.

Chris Craig · January 29, 2012, 08:43:37 PM

I never thought about the shrinkage, but that should only be about 4%. I just boiled too hard. Damn! 2 gallon boil off? It was a good time though.

Dough-in with about 4 gallons at 164F, and sparged with another 4 at 170F.

HappyHax0r · January 29, 2012, 08:56:42 PM

Mine basically matched what I posted in "out of beer ... damn", but on the second addition we added an extra gallon and a half of water to get the temp up because it had fallen some, then let it settle, and on my last addition I used slightly less water (1.5 gallons instead of 2). Then I finished up sparging with 5 gallons of water.

Chris Craig · January 29, 2012, 09:20:44 PM

Quote from: "HappyHax0r"I like Chris's gradiated stick idea, but it doesn't account for thermal swelling of the wort... i think thats why the numbers are off...

I'll have to mod my bk and get a sight glass methinks.

I definitely want to do this too.

Richard · February 13, 2012, 10:47:57 AM

Other beers I used large amount of Munich in tend to need a little time to fade out the intense "grainy" flavour/aroma, so I'm going to leave these for a little while in the keezer as I've done with others... the samples I had from the hydro were incredibly different in terms of hop profile but very similar in terms of clarity.

I don't think I'd do an all-Munich pale ale again, but it's certainly not terrible

Both attenuated down to 1.018, which is a little high for the OG, but whatever.

I'd say the conclusion here is that the multi-rest did not contribute anything to clarity... I'll be sticking with my single infusion

Once they're carbed a little I'll take a side-by-side photo for comparison.

HappyHax0r · February 13, 2012, 06:15:46 PM

O' Reary?

... well that's good to note then. I wonder what good a protien rest really is, and if I've just been wasting my time boiling down wort and doing multirest mashes.

Are the brews clear? Or are they both cloudy as hell?

brew · February 13, 2012, 06:33:33 PM

From what I understand, a protein rest is useful in some circumstances, but not in others. If you have a grain bill that doesn't start out with a lot of proteins, then a protein rest isn't likely to do much. If you have a lot of proteins and want them in the final product, a protein rest will work against you (hefe for example). If you have lots of proteins and don't want them in the final product (but do want other contributors from those grains) then a protein rest can help a lot (my Smooth Stout IV)...

At least, this is what I understand...

Richard · February 13, 2012, 06:45:54 PM

Haze could be from starch, protein, tannin, yeast, or pectin. Protein rest would only deal with protein haze. Right now they're both as cloudy as I'd expect for their age - we'll see if a rest helps.

Richard · February 13, 2012, 07:16:24 PM

Scratch the "don't do all-munich", one of these (CC's) is already bloody nice. The other I think needs a little while to drop out some crud (HH's). I know HH bottle conditions and leaves in primary for longer than I do, so it's likely the hybrid of his and my brew-day-style that meant his isn't ready yet.

I'd call it a success for IPS in any event

HappyHax0r · February 13, 2012, 07:38:27 PM

Well consider that I was three step mashing with considerably more grain than I'm used to too. This concerns me because that beer should already be clear (almost all of mine are clear after the secondary...)

Richard · February 13, 2012, 07:42:04 PM

I don't secondary in a carboy, just primary for a couple of weeks and into the keg for conditioning. How long do yours usually take from brew-day before you bottle?

HappyHax0r · February 13, 2012, 07:51:37 PM

4 to 5 weeks.

Richard · February 13, 2012, 07:56:03 PM

That makes more sense then - this is only two weeks on.