#8 Cincinnati Pale Ale
| Brewed: | Mar 2012 |
| Style: | Pale Ale |
| ABV: | 4.7% |
| Original Gravity: | 1.047 |
| Final Gravity: | 1.013 |
| Batch Size: | 19 ltr |
| Method: | Extract |
| Boil Volume: | 11 ltr |
| Top Volume: | 9 ltr |
| Boil Time: | 60 min |
| 3kg | Black Rock Amber Liquid Extract | |
| 21g | Northern Brewer 9.8% | Boil 60 min |
| 16g | Liberty 4.3% | Boil 30 min |
| 16g | Liberty 4.3% | Boil 15 min |
| 7g | Liberty 4.3% | Boil 0 min |
| Safale US-05 Dry Ale Yeast | ||
| 2 Carbonation drops per 750ml bottle | ||
Finally, this is not a kit brew! Look at the date though; I did not brew anything in Feb. I was a little worried about knowing what to do; the videos on http://brewbeeranddrinkit.com/ helped, and yes I am following John Palmer’s book (good old page 80 as I said last time), but it seemed a step up and I did not have a big pot for the boil yet. But in the end, Joss wanted some cheese making stuff and that meant a trip to the brew supply shop! I came back with supplies and a bucket / airlock fermenter too.
Cincinnati Pale Ale
The recipe from John J. Palmer was:
- 1.5kg pale malt extract syrup, unhopped
- 1.1kg amber dry malt extract
- 6AAUs of bittering hops (any variety – eg Northern Brewer or Nugget)
- 5AAUs of finishing hops (Cascade or other)
- Dry ale yeast
Now I could not source dry malt extract on the day – strange I know, must have been a bit of brewing going on.
Notes
I have lost my notes for this – I am guessing I did about a 10 ltr brew with half the malt and the hops, then put in the second lot of malt into the fermenter (possibly with no boil).
Tasting Notes
No idea, lost my notes.