Yellow Snow Pale Ale

This is a Brewer's Best Pale Ale Kit, not a clone of Rogue's similarly named IPA.

Beer Recipator: item=9633

Brew day: 1/21/2011

Type: Extract

Volume: 5 gallons

Gran bill: 1 pound caramel malt 20 lovibond

Extract:

• 3.3 lbs. Munton's light LME @ 60 minutes
• 3.3 lbs Munton's light LME @ 15 mins.

Hops:

• 2 oz. Cascade 5.0% alpha @ 60 minutes
• 1.5 oz. Willamette 4.7% alpha @ 5 minutes

O.G.: 1.050

Yeast: One 11 gram packet of Nottingham added directly to cooled wort without rehydrating

Notes:

I deviated from the Brewer's Best recipe by boiling six gallons of water for half an hour before adding any hops or extract. I hope this purged most or all of the chlorine/chloramine content of the water. I found recent data on the Chloramine content of Kirkwood, MO city water here. I also found a home brewer focused scientific paper on the effectiveness of reducing chlorine/chloramines by boiling here. (Skip to pages 17 - 20 of the report for info specific to the boiling method of chlorine removal.) Based on the results of the report (which I found after this batch was 2 days into primary fermentation) I will be using Campden tablets in future batches (including Christine's Merry Mead.)

I lost about a gallon of water during this dechlorinating boil process, but with the addition of the LME my final volume at flame out was very near to my 5 gallon target.

Didn't steep the grains in enough water. Had to squeeze the grain bag to get enough liquid. Some grain solids may have gotten into the wort. Check later for tannic bitter taste.

Used a wort chiller to bring the temp in the kettle down to safe pitching temperature within 30 minutes. By the time I had transfered the wort to the primary fermenter (a 6 gallon Better Bottle carboy) the temp had fallen into the mid fifties (the high temperature in Kirkwood, MO was 18 degrees on brew day), so I had to bring the wort indoors to warm up for a while before pitching.

Pitched yeast @ 60 degrees. Kept it upstairs 24 hours to warm to 68 degrees.

Good kraeusen after 24 hours. Moved to my 62 degree basement to cool slightly and prevent banana flavors. Should remain at approx 62 degrees for remainder of primary.

After 48 hours kraeusen has fallen about halfway. 67 degrees.

After 60 hours kraeusen still falling 65 degrees.