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Cats and Myces 2011

Should I, after tea and cakes and ices,
Have the strength to drink a quart of Cats and Myces?

Brewer: Larry Maler Email: larrymaler@hotmail.com
Beer: Cats and Myces 2011 Style: Strong Blond Ale
Type: All grain Size: 25 liters
Color:
3 HCU (~3 SRM)
Bitterness: 36 IBU
OG: 1.062 FG: 1.012
Alcohol: 6.4% v/v (5.0% w/w)
Water: Soft water, 2 teaspoons calcium sulphate, 0.25 teaspoons each of calcium carbonate and calcium chloride.
Grain: 12 lb. German Weyermann Pilsner
1 lb. Korean malt powder
0.66 lb. Flaked barley
Mash: 75% efficiency
150°F 90 minutes. Temperature is held by a temperature-controlled hot-plate under an insulated stainless-steel pot. Typical variation is 148°F to 152°F. Two hour sparge.
Boil: 60 minutes SG 1.058 26.5 liters
0.66 lb. Cane sugar
First-wort hopping: The first quota of hops were added to the sparge run-off. A quarter teaspoon of Super Moss (Irish moss substitute) was added 15 minutes before the burner was shut.
Hops: 15g Summit (17% AA, 60 min.)
15g Summit (17% AA, 15 min.)
Yeast: Nottingham dried yeast; I made a 2 quart yeast starter.
Log: Fermentation at 63°F, then 5 weeks in secondary at 60°F, dropping to 55°F.
Started: Sep. 4, 2011
Siphoned: Sep. 17, 2011
Bottled: Oct. 22, 2011
Carbonation: 1.9 volumes Cane Sugar: 71.4g for 23 liters @ 55°F
Batch primed.
Tasting: November 19, 2011: Light-bodied, nice hop bite, slight ale fruitiness is detectable. A lovely beer.

Recipe posted 12/30/11.