Spider Hole Ale bwuahahahaha!

[YamahaXS]

In recognition of Saddam's capture I brewed up a nice little beer sunday.

1# pale malted barley (belgium)
7# LME pale extract
3.3# LME amber extract
2.0# LME wheat extract
1 tbsp burton water salts
1 oz chinook (90 minutes)
1 oz kent goldings (30 minutes)
1 oz styrian (3 minutes)

OG 1.092 :D

[YamahaXS]

btw, i forgot to post the yeast.

I am using Wyeast's Leuven Pale Ale 3538. Characteristics below are from wyeast's webpage.


3538 Leuven Pale Ale Yeast. Vigorous top fermenting yeast with spicy aromatic characteristics. Slight phenolics dissipate with conditioning. Excellent strain for a variety of Belgian styles including pales, doubles, and brown ales.
Flocculation: high; Apparent attenuation: 75-78% 60-75°F

[toneyc]

So am I working out the calculation properly to say that with that starting gravity and that attenuation, you should get 9-9.4% abv outta that?

:)
Toney.

[YamahaXS]

Originally posted by toneyc
So am I working out the calculation properly to say that with that starting gravity and that attenuation, you should get 9-9.4% abv outta that?


Toney.

I am hoping for something like that. :) want to come over and help me drink it? there is couch in hte basement you can pass out on.

[GunNut76]

Just out of curiosity why did you add the burton salts to a recipe that uses 12+ pounds of extract? I thought that brewing salts did virtually nothing for extract.

[Beerconnoisseur]

Originally posted by GunNut76
Just out of curiosity why did you add the burton salts to a recipe that uses 12+ pounds of extract? I thought that brewing salts did virtually nothing for extract.

But they can still change the overall taste.

[YamahaXS]

superstition mostly. i have had good luck with then in hte past and i have read that they 1) increase tje mineral content of the water (water chemistry is pretty much over my head) and 2) effect the bittering effects of hte hops.

[unkle bik]

Going to ferment this in a 8 ft. hole & run your airlock through a PVC vent tube?

[YamahaXS]

Originally posted by unkle bik
Going to ferment this in a 8 ft. hole & run your airlock through a PVC vent tube?

You are not too far from the truth. Its bubbling away right now in my basement. :D

This might be one I have to make a label for. I usually don't even bother naming my beers...but hey what the hell?

[unkle bik]

Originally posted by YamahaXS
You are not too far from the truth. Its bubbling away right now in my basement. :D

This might be one I have to make a label for. I usually don't even bother naming my beers...but hey what the hell?

Gotta use the picture of the exam in which the doctor is looking down his throat on your label.
Then you can use the quote: "Good to the last drop."

[YamahaXS]

Originally posted by unkle bik
Gotta use the picture of the exam in which the doctor is looking down his throat on your label.
Then you can use the quote: "Good to the last drop."

excellent idea smithers!

[Fast_Eddy]

Originally posted by GunNut76
Just out of curiosity why did you add the burton salts to a recipe that uses 12+ pounds of extract? I thought that brewing salts did virtually nothing for extract.

Sulfates can changed the perceived "crispness" of a beer.

[Fast_Eddy]

Originally posted by GunNut76
Just out of curiosity why did you add the burton salts to a recipe that uses 12+ pounds of extract? I thought that brewing salts did virtually nothing for extract.

You have to remember that there are two aspects to brewing water:

1) The pH - this is primarily of interest to all grainers since it influences tannin extraction and sugar conversion and sugar extraction. pH can influence hop utilitization.

2) The mineral content - this influences the taste of the finished beer(and in the case of (bi)carbonates it influences pH)