English Pale Ale - All Grain
(Liquid vs. Dry Yeast Experiment)

Brew Date; May 4, 1999

Batch Size; 10 US Gallons

Gravity
OG
 1.060
FG
 1.015
% ABV
 6.0%

Malt, Grains, Adjuncts
Amount
Variety, Origin
Degrees L
16 Lbs Pale Malt, Paul's 3°L
1 Lb Tortified Wheat, Crosby & Baker 2.3°L
3/4 Lb Crystal Malt, M&F 60°L

Hops (Estimated IBU = )
Variety, Origin, Style
Ounces
Boil Time
% A
Northern Brewer, Niagara, Pellets 2 Ounces 60 minutes 8.8 %Alpha
Fuggles, Crosby & Baker, Pellets 1 Ounce 20 minutes 4.5% Alpha
Fuggles, Crosby & Baker, Pellets 1 Ounce 15 minutes 4.5% Alpha
Fuggles, Crosby & Baker, Pellets 1 Ounce 10 minutes 4.5% Alpha
Fuggles, Crosby & Baker, Pellets 1 Ounce 5 minutes 4.5% Alpha
East Kent Golding, Niagara, Pellets 1 Ounces Dry Hopped 5.6% Alpha

Yeast
Amount
Brand, Style
Date
1/4 cup slurry from yeast farm Wyeast 1338 European Ale 5-4-99
1 Pkg Dry Danstar Nottingham 5-4-99
Additional Notes: I recently (August 10, 1999) brewed this same recipe using American Ale II, Wyeast 1272 slurry, and found it to be delightful with this strain as well.


Additives and misc. Ingredients
Amount
Ingredients/Procedure
Boil
2 Tsp Gypsum Added to mash water
2 Tsp Irish Moss Added to boil 15 Minutes
1/2 cup corn sugar For priming bottles Boil in 2 cups water
1 cup Extra Light Paines DME For priming keg Boil in 2 cups water

Procedure:
Added 5 gallons 180° F water to mash tun, add all grains.
Resulted in 155° F mash temp.
Mash pH = 5.2
Rest for 2 hours.
Test for conversion with iodine
Add slightly less than 2 gallons boiling water to mash for mashout temp of 168 for 15 minutes.
Sparge with 7.5 gallons 180° F water to get 11 gallons wort.
Boil for 75 minutes.
Hops additions at 60, 20, 15, 10 and 5 minutes.
Irish Moss and chiller in with 15 minutes left to boil.
Chill to 70° F
Aerate well and siphon into (2) 6.5 gallon glass carboys.
Pitched dry yeast into one carboy, liquid into the other.
Fermentation temp 65° F
Rack to secondaries after 6 days in primarys.
Add equal amounts of dry hops (1/2 oz each) to each vessel after 6 days in secondary.
Secondary both fermentors for 16 days.
Rack Carboy with liquid yeast into keg and prime with DME
Prime with corn sugar and bottle carboy with dry yeast
Let keg and bottles sit at 70° F for 8 days, nicely carbonated.
Keg into refrigerator at 48° F

Comments:
This was my experiment with dry vs liquid yeast with the same batch.
The dry yeast brew was very clean and very close to Bass Ale.
The liquid was very similar tasting, but after an additional week in the fridge, it became much tastier and malty than the dry batch.
Conclusion: the liquid was superior, noticeably better.
The dry was also a good brew, clean, crisp and malty.
The liquid was just "better" in my opinion.
I would not hesitate to make either dry or liquid with this recipe.
This can be made into a 5 gallon batch by simply cutting all ingredients in half.


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