It’s time to brew again! It’s been a while since I was on a major brewing roll in July, and the hops are calling me. I haven’t brewed a pale ale in ages, so in honor of my upcoming Jimmy Buffett show at the Shoreline Amphitheater, in late October, tomorrow I’ll be brewing Parrot Head Pale Ale. I’ve had a White Labs WLP001 – California Ale starter going since last Tuesday (and fed twice:), so I ought to have a great fermentation. It’s a very simple recipe:
Parrot Head Pale Ale
10-A American Pale Ale
Size: 10.56 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 304.6 per 16.0 fl oz
Original Gravity: 1.068 (1.045 – 1.060)
Terminal Gravity: 1.017 (1.010 – 1.015)
Color: 9.5 (5.0 – 14.0)
Alcohol: 6.75% (4.5% – 6.0%)
Bitterness: 44.46 (30.0 – 45.0)
Ingredients:
t.0 tbsp 5.2 pH Stabilizer – added during boil, boiled 0.0 min
23.0 lbs Pale Ale
1.5 lbs American Munich
1.5 lbs American Victory
1.0 lbs 2-Row Carapils® Malt
1.5 oz Simcoe (13.0%) – added during boil, boiled 60.0 min
0.75 oz Cascade (5.5%) – added during boil, boiled 10.0 min
0.75 oz Centennial (10.0%) – added during boil, boiled 10.0 min
1.5 oz Cascade (5.5%) – added during boil, boiled 1.0 min
1.5 oz Centennial (10.0%) – added during boil, boiled 1.0 min
2.0 ea Whirlfloc Tablets (Irish moss) – added during boil, boiled 10.0 min
1.0 tsp Wyeast Nutrient – added during boil, boiled 10.0 min
2000 mL White Labs WLP001 California Ale
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The brew day went well. OG was 1.064 and the wort smelled wonderful. This morning there was a 2-3 inch krausen head in each carboy. Hopefully it doesn’t go wild as I couldn’t find my bow off tubes…