Back to first principles

Our last two batches have been fun experiments with mixing up a hop cocktail and adding some fruit rinds to our beers. They have largely been recipes created to fullfill the need to experiment and break out of the methodic progression of our Graffiti Pale Ale. Although they are still drinkable beers, we believe they have been a step backwards in the direction that we were headed. Now it is time to get back on course to perfecting the perfect Pale Ale.

However, all of this experimentation was not wasted because there were two things discovered that we would like to continue: dry hopping and increased carbonation. In the last few batches we dry hopped by adding the hops into the fermenter just before we added the yeast. This created a hoppy aroma to the final beer, however it might be better to add the hops a few weeks after the yeast because some of the aroma is lost during the initial vigorous fermentation. We also increased the amount of priming sugar before bottling and this has resulted in a much better head to the beer and a crisper taste.

Our next batch will evolve from the last Graffiti Pale Ale, but with the addition of dry hopping and increasing the carbonation. It is time to return to first principles, and change only a few variables, in our effort to create an amazing beer.

Ingredients

• 1/2 oz Irish moss
• 1/2 pounds of Caramel 40L malt
• 4 pounds Briess golden light dry malt extract (DME)
• 15 liters Toronto tap water
• 4oz Cascade hop pellets
• 6g Morgan's ale yeast

Directions

1. Hydrate 1/2 oz of Irish moss in some water.

2. In a large stock pot bring 15 liters of water to 70 degrees Celsius
3. While the water is coming up to temperature measure out 1/2 pound of caramel malt. Place the malt into a ziplock bag and crush it using a rolling pin. Place the crushed grain into a hop bag and set aside.
4. Measure out 3 quantities of Cascade hops: 1oz, 1oz and 1oz. Place the hops into a hop bag and set aside. Note that we will be re-using the hop bag used by the caramel malt for the final hop addition.

5. Once the water has reach 70 degrees Celsius add the hop bag containing the caramel malt. Steep the grain for 30 minutes and watch the temperature to keep it as close to 70 degrees as possible.

6. After steeping for 30 minutes remove the crushed caramel malt and place into a bowl. The malt will have absorbed some of the water that will drain into the bowl. This water can be added to the pot while it is boiling.
7. Bring the water to a boil.
8. Once the water has reached a boil add a hop bag with 1oz of Cascade hops to it.

9. After 30 minutes add the 4 pounds of DME.
10. After 15 minutes add a hop bag with 1 oz of Cascade hops.
11. After 10 minutes add a hop bag with 1 oz of Cascade hops. Also add the 1/2oz of hydrated Irish moss.
12. After 5 minutes remove the stock pot from the heat and place into a cold water bath. Cool the wort down to 25 degrees Celsius as fast as possible. While cooling mix the wort to add oxygen to the wort.
13. Once the wort has reach 25 degrees Celsius pour it into the fermenter and add the yeast.

14. Let the wort ferment for 2 weeks.
15. After 2 weeks place a hop bag with 1 oz of hops. Let the beer dry hop for 1 week before bottling.

Notes:

• Original Gravity: 1.046