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Stewart Springs Pale Ale iv

Not a TRUE APA have been told it's comparable o a Bodington's
Considerably dry, complex and well ballanced.

Brewer: Glen Stewart Email: glen.stewart@verizon.net
Beer: Stewart Springs Pale Ale iv Style: American Pale Ale
Type: All grain Size: 11.08 gallons
Color:
10 HCU (~7 SRM)
Bitterness: 26 IBU
OG: 1.051 FG: 1.012
Alcohol: 5.0% v/v (3.9% w/w)
Water: Aged and Boiled Buffalo, NY tap. "Hard"

Grain: 3.20 lb. American crystal 20L
4.25 lb. Dextrine malt (Cara-Pils)
12.5 lb. Belgian Pilsner
4.25 lb. American Vienna
Mash: 65% efficiency
Decoction Mashing. 165 degree strike. Immediate decoction to bring to 153.
60 min. Test with iodine
Boil: 60 minutes SG 1.048 11.73 gallons
NONE
Hops: 2 oz. Liberty (4% AA, 60 min.)
2.4 oz. Liberty (4% AA, 20 min.)
2.5 oz. Liberty (4% AA, 7 min.)
Yeast: WYEAST
American Ale 1056
Thames Valley Ale Yeast 1275
1 full smack pack of each for each 5 gallons. NOT OVERKILL
2 packs of each for 10 gallons.
Log: Brewed on 13 June 2001.
Cooled into carboy, after one hour rest, racked off trub into primary fermenter.
Primary ferment 5.5 days, 68 degrees. Secondary 2.5 days 68 degrees.
Brewed again in spring of 2002, was even more delightful than before.
Carbonation: Primed using gyle (krausening) bulk bottle priming method.
Saving original unfermented wort canned into bottles.
Amount determined using Papazian formula:

quarts(to save for priming) = (gallons x 12) / (original gravity x 1,000)
Tasting: Medium body, malt blend quite to my liking.
Complex but not overpowering yeast character. Hop aroma and flavor evident and delightful.

This time switching to all homegrown Liberty Hops. Carbonation was acceptable at one week and optimum at 10 days.

Head formation is thick but does not last through entire glass.

This Pale Ale has no sweetness, tartness or diactyl what so ever.

Recipe posted 05/06/03.