YVPA

I took advantage of the great weather and fresh ingredients I got yesterday to brew. I had a buddy ride shotgun for most of the process which was nice. I really like imparting the things I know and enjoy to other people, so it was rad. We brewed a fairly basic pale ale. I think I originally called it the Yakima Valley Pale with the intention of using local hops, however I dont know where these actually came from. Also, in my laziness I forgot to adjust hop weights for Alpha %’s so it might be more along the lines of a small IPA. Oh well, 45 IBU’s instead of the intended 42, I’ll survive.

Volume: 4 gallons, O.G. 1050 est (1049 actual), F.G. 1014 est, 45 IBU’s, 7* SRM, 4.8% ABV

Grist:

% LB OZ Malt or Fermentable ppg °L
75% 7 0 American Two-row Pale 37 1 ~
21% 2 0 American Munich 33 10 ~
3% 0 5 American Crystal 60L 34 60 ~

Hops:

use time oz variety form aa
boil 60 mins 0.5 Centennial leaf 10.0
boil 60 mins 0.5 Columbus leaf 13.5
boil 5 mins 1.0 Centennial leaf 10.0
post-boil 10 mins 1.0 Centennial leaf 10.0
post-boil 10 mins 0.5 Columbus leaf 13.5

Chilled to 70*F and then pitched a packet of US-05

I used the post boil hops as a sort of whirlpool addition while I was chilling via recirculation through the counterflow chiller. I’ve never tried this before, but I have high hopes. Also, in lieu of available muslin bags for hops I bought a bunch of cheesecloth from the painting section of the hardware store and used squares of that to roll/tie up the hop additions with awesome results. No more restricting grain bags for me!

Fermentation was going strong when I woke up this morning after 9 hours and the temp had dropped to about 67*F, psyched! I had to make up for wort absorbed by hops with some RO water, I need to learn how to compensate when I plan brews as I usually dont brew things with lots of hops, though I’m setting out to remedy that a bit in the near future.

I’ll post pictures when I can and should have some tastings up this week.

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