Amount Name Type #
3 lbs Vienna Malt (3.5 SRM) Grain 1
17 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2
1 lbs Caraamber (30.0 SRM) Grain 3
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4
1.0 oz Centennial [10.0%] - Boil 60 min Hops 5
0.5 oz Centennial [10.0%] - Boil 50 min Hops 6
1.0 oz Centennial [10.0%] - Boil 15 min Hops 7
2.00 Whirlfloc Tablet (Boil 15 min) Misc 8
2.00 tsp Yeast Nutrient (Boil 15 min) Misc 9
1.0 oz Centennial [10.0%] - Boil 10 min Hops 10
1.5 oz Centennial [10.0%] - Boil 5 min Hops 11
2 pkgs California Ale (White Labs #WLP001) Yeast 12
2.0 oz Centennial [10.0%] - Dry Hop 7 days
I brewed this 10 gal. Batch as one of my first 10 gal. All grain brews, it was a Centennial Pale Ale attempt. I had some expert help on my first two batches, and they came out great, on this recipe I created it myself, and essentially brewed it myself as well. So here is the issue I had. Everything went as planned outside of adding almost 6x the yeast nutrient called for, as I misread the recipe and added two tablespoons, instead of two teaspoons. It fermented pretty quickly, and at a decent ale temp which never exceeded 70 degrees, when they hit 70 I promptly put the carboys in swamp coolers with wet shirts and a fan blowing on them, which quickly brings temps down a few degrees. My problem is with the aroma, which almost smells like the apple cider smell or something similar, and it carries over into flavor ever so slightly. It does have a nice centennial kick, although I think it needed more hops throughout the boil, and in dry hopping. I was feeling like American 2 row should have been used and that maybe the Marris Otter was not the right base grain to use, maybe it's the Vienna Malt, I don't know, or maybe it was the excessive yeast nutrient which perhapse caused an excessively quick fermentation? Any advice, suggestions, or opinions would be greatly appreciated. Thank you!
3 lbs Vienna Malt (3.5 SRM) Grain 1
17 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2
1 lbs Caraamber (30.0 SRM) Grain 3
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4
1.0 oz Centennial [10.0%] - Boil 60 min Hops 5
0.5 oz Centennial [10.0%] - Boil 50 min Hops 6
1.0 oz Centennial [10.0%] - Boil 15 min Hops 7
2.00 Whirlfloc Tablet (Boil 15 min) Misc 8
2.00 tsp Yeast Nutrient (Boil 15 min) Misc 9
1.0 oz Centennial [10.0%] - Boil 10 min Hops 10
1.5 oz Centennial [10.0%] - Boil 5 min Hops 11
2 pkgs California Ale (White Labs #WLP001) Yeast 12
2.0 oz Centennial [10.0%] - Dry Hop 7 days
I brewed this 10 gal. Batch as one of my first 10 gal. All grain brews, it was a Centennial Pale Ale attempt. I had some expert help on my first two batches, and they came out great, on this recipe I created it myself, and essentially brewed it myself as well. So here is the issue I had. Everything went as planned outside of adding almost 6x the yeast nutrient called for, as I misread the recipe and added two tablespoons, instead of two teaspoons. It fermented pretty quickly, and at a decent ale temp which never exceeded 70 degrees, when they hit 70 I promptly put the carboys in swamp coolers with wet shirts and a fan blowing on them, which quickly brings temps down a few degrees. My problem is with the aroma, which almost smells like the apple cider smell or something similar, and it carries over into flavor ever so slightly. It does have a nice centennial kick, although I think it needed more hops throughout the boil, and in dry hopping. I was feeling like American 2 row should have been used and that maybe the Marris Otter was not the right base grain to use, maybe it's the Vienna Malt, I don't know, or maybe it was the excessive yeast nutrient which perhapse caused an excessively quick fermentation? Any advice, suggestions, or opinions would be greatly appreciated. Thank you!