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...
Dancing and marching off the dinner!
Hood River at dusk!
