I used Golden Promise from Scotland as the basemalt, I think it adds some mildly toasty notes without being as biscuity as some other British pale malts. CaraHell and CaraVienna are both pale crystal/cara malts which add some sweetness, body, and a mild caramel flavor. Victory contributes toastiness as well reinforcing the flavor from the Golden Promise. Melanoidin (similar to Aromatic Malt) is like a really dark Munich malt which adds a powerful "malt" flavor, melanoidins are byproducts of the Maillard reactions which add depth of flavor (they are also created in a decoction mash).
1st tasting: Homegrown Hop APA 12/18/07
Batch Size (Gal): 2.75
Total Grain (Lbs): 6.38
Anticipated OG: 1.053
Anticipated SRM: 8.3
Anticipated IBU: 35.3
Brewhouse Efficiency: 61 %
Wort Boil Time: 95 Minutes
5.50 lbs. Golden Promise
0.25 lbs. Carahell Malt
0.25 lbs. CaraVienne Malt
0.25 lbs. Victory Malt
0.13 lbs. Melanoidin Malt
0.38 oz. Whole Simcoe @ 90 min.
0.50 oz. Whole Cascade @ 9 min.
0.75 oz. Whole Cascade @ Flame Out
.50 Unit Whirlfloc 15 Min.(boil)
.50 Tsp Yeast Nutrient 15 Min.(boil)
WYeast 1056 American Ale/Chico
Profile: Washington DC
Profile known for: Where I live
Calcium(Ca): 45.2 ppm
Magnesium(Mg): 8.0 ppm
Sodium(Na): 13.8 ppm
Sulfate(SO4): 49.0 ppm
Chloride(Cl): 28.0 ppm
biCarbonate(HCO3): 86.3 ppm
50 min @ 153
Brewed 9/16/07 by myself
Added 1 gram of gypsum to the mash. 1 tsp phosphoric acid to the sparge. 1 gram gypsum to the boil. Cascades were home grown and dried in the microwave. Simcoe were about a year old, AA% adjusted down from 13%.
4.5 gallons @ 1.038 collected.
Good strong boil, added flame out hops after 1 minute of cooling. Got the beer down to around 80 before straining and putting into the temp controlled freezer.
Yeast pitched straight from the pack after the beer cooled overnight.
Fermentation chugging along nicely by 18 hours at an ambient temperature of 60 degrees.
After 48 hours fermentation seemed to be slowing so I boosted the temp to 65, that got fermentation going so strong within 24 hours that I decided to drop back to 60, after another 24 hours fermentation seemed to be about done so I raised the temp back to 65 to make sure it ferments out. Not optimal, but it should be fine.
9/23/07 Transferred to secondary, pretty good flavor, yeasty and a bit weak on the hops.
10/02/07 Bottled the 2.5 gallons with 2 1/8 oz of corn sugar, aiming for 2.5 volumes. FG = 1.010. Tastes almost tropical with a solid toasty malt backbone. I'm surprised how well attenuated it is.
10/16/07 Good carbonation, nice hop character.