brewing log

batch number 4. after a dissapointing 3rd batch of pumpkin ale experiment i decided to stick with "standard" beers so this time i went with an English style Imperial Pale Ale..."the trifecta" is what i'm calling it due to the three different kinds of hops used

tried a "mini mash" which is part mash/part extract. used 2 lbs of 2 row malted barley and 1/2 lb crystal malt in the mash. mashed at 155 degrees F for 1 hour. removed the grain and then added about 4 lbs of bries golden liquid malt extract.

for hops i used 2 oz domestic horizon hops...mostly added at the begining of the boil, 2 oz of domestic amarillo hops at mid boil and finishing, and 2 oz cascade hops at mid and finishing.

pitching with wyeast 1098 british ale yeast.

i will prime after 2 weeks with malt extract when bottling. alot of work and hopefully better than the sour pumkin stuff i made last time ;)

11/24

2 weeks later, i transfered the beer from the fermenter to the glass carboy to seperate much of the sedement. 24 hours after that, i bottled. i used 3/4 cup of corn sugar mixed with 2 cups boiled water. the whole time i sanatized with an iodine solution of a few drops/gallon of water. the growlers that were bottled were rinsed with tap water and the bottles were rinsed with boiled tap water in the sink...