Pale_qm

This is a shot of the pale ale I’m making being transferred into secondary. 

I’m calling it Pale_qm because I used some leftover dark malt in this batch, and you can’t put actual question marks into the tabs in Excel. I don’t like ingredients just hanging out hoping to be used and this quality is probably one of the big things that leads me astray when it comes to brewing recipes.

Steeping grains (for about 40 min @ 160):
.5 lb Victory
.5 lb Caramel
.75 lb Caramunich 

Malts:
6.72 lb pale LME
.5 dark malt extract (dry)

Hops:
3/4 oz Newport, previously used in dry hopping an IPA @ 06
1/4 oz Newport  @ 45
1 oz Hallertauer @ 30
.25 oz Hallertauer @ 5
and 1/2 tsp Irish Moss @ 5

Yeast: I reused the yeast I pitched in the Earl Gray Brown beer, which I’ll be writing about soon. The original yeast was: Wyeast London 1318 and 1028. The OG was 1.072, and…well, that’s all I can tell you at this point.

Advertisements

2 thoughts on “Pale_qm”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.