Coyotl Nanobrewery
Batch seventeen: Sheepish Shepardess Pale Ale

03/29/2009 09:14 Started 3 gallons "Purified" (R/O) water on high heat

03/29/2009 09:30 adding brew salts

03/29/2009 09:43 added steeping grains at 158°F, drop to gas 5

03/29/2009 10:03 on gas 4, 3 gallons with grist is holding at 164°F

03/29/2009 10:15 removed grist bag, back on high for boil.

03/29/2009 10:46 rolling boil, adding DME

03/29/2009 11:12 missed reboil, was rolling again, adding 1oz Amarillo Pellet for 1 hour boil

03/29/2009 11:28 Just remembered smack pack for yeast...

03/29/2009 11:57 Lot of boil loss, added another quart R/O, 1oz Glacier and Whirlfloc

03/29/2009 12:16 Off heat, added LME, 1/2oz Glacier pellets

03/29/2009 12:21 into ice bath (ice and leftover Star San solution

03/29/2009 12:28 down to 120°F pouring into primary with ice

03/29/2009 12:48 Got down to about 60°F, added 1.5 gallons R/O water at room temp, stabilized temp at 70°F

OG 1.053 at 70°F. Waiting until 14:30 to pitch yeast

04/10/2009 ? (lost notes) Racked to secondary and added 1/2oz Cascade leaf hops for dry hopping

04/25/2009 Kegger 3 gallons and bottled remaining 1.5 gallons. FG 1.012 @ 65°F for a final 5.3% abv and 36 IBU. Estimated 235 calories per pint.

Calculated adjusted standard 4 oz (115g) priming sugar for five gallons to 4.2oz (120g), for reach 2.4 volumes of CO2, so used 36g

Tasting notes, 20090509
Treating as category 23: Specialty Beer as 6.7% of grain is wheat, but otherwise a combination of American Pale and American Wheat.
Creamy white head, persistant and clings to sides as it abates. Rich golden color (SRM 5) and just a bit cloudy, as expected. Dry but malty aroma with faint citrusy hops.
Tastes slightly dry and bitter with a lingering hoppy citrus aftertaste. Light medium body and smooth character, but may need to mellow a bit to downplay the bittering hops.

YEAST STRAIN: 1187 | Ringwood Ale.

Great yeast strain with unique fermentation and flavor characteristics. Distinct fruit ester and high flocculation provide a malty complex profile, also clears well. Thorough diacetyl rest is recommended after fermentation is complete.
Flocculation: High
Attenuation: 68-72%
Temperature Range: 64-74F, 18-23C
Alcohol Tolerance: 10% ABV

03/29/2009 09:14		Started 3 gallons "Purified" (R/O) water on high heat
03/29/2009 09:30		adding brew salts
03/29/2009 09:43		added steeping grains at 158°F, drop to gas 5
03/29/2009 10:03		on gas 4, 3 gallons with grist is holding at 164°F
03/29/2009 10:15		removed grist bag, back on high for boil.
03/29/2009 10:46		rolling boil, adding DME
03/29/2009 11:12		missed reboil, was rolling again, adding 1oz Amarillo Pellet for 1 hour boil
03/29/2009 11:28		Just remembered smack pack for yeast...
03/29/2009 11:57		Lot of boil loss, added another quart R/O, 1oz Glacier and Whirlfloc
03/29/2009 12:16		Off heat, added LME, 1/2oz Glacier pellets
03/29/2009 12:21		into ice bath (ice and leftover Star San solution
03/29/2009 12:28		down to 120°F pouring into primary with ice
03/29/2009 12:48		Got down to about 60°F, added 1.5 gallons R/O water at room temp, stabilized temp at 70°F
		OG 1.053 at 70°F. Waiting until 14:30 to pitch yeast
04/10/2009 ? (lost notes)		Racked to secondary and added 1/2oz Cascade leaf hops for dry hopping
04/25/2009		Kegger 3 gallons and bottled remaining 1.5 gallons. FG 1.012 @ 65°F for a final 5.3% abv and 36 IBU. Estimated 235 calories per pint.
		Calculated adjusted standard 4 oz (115g) priming sugar for five gallons to 4.2oz (120g), for reach 2.4 volumes of CO2, so used 36g