The Hefeweizen last time out was such a success I had to follow on with another easy-drinking beer of Summer. This time I would brew a nice pale American hopped ale. I am still getting to grips with Beersmith 2 and a new setup however this one should be fairly straight forwards!
The recipe for the American Pale Ale:
- 4.25kg Maris Otter Malt
- 0.23kg Caraamber Malt
- 0.23kg Munich Malt
- 0.10kg CaraMalt
- 0.10kg CaraRed
- 20g Northern Brewer @ 60 minutes
- 8g Galena hops @ 30 minutes
- 18g Galena hops @ 30 minutes
- 1 tsp Irish Moss
- 1 White Labs California Ale yeast
As predicted the Brewday went to plan with every possible measurement hitting target without exception! However perhaps this angered the brewing gods, or I should not have rested on my laurels, and after pitching the yeast I just tucked up the fermenter and thought nothing more about it. The UK summer arrived in full force and the air temperature in the garage rose to 30C and, although I did not think to check this at the time, the temperature of the fermenting beer would have been well above the 18C target.
The result of this overheated fermentation was a beer that absolutely refused to clear over the next 3 months regardless of serving temperature and a very significant yeast taste in the beer. Not at all what was wanted!
Last year I remembered I had moved the fermenters on to the concrete floor (to act as a heat sink) and wrapped them in wet towels to ensure the temperature was kept low. I was still thinking about how wonderful hindsight was whilst I poured this batch down the drain. Lesson learnt.