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OK, got:
Coopers Pale Ale kit,
2kg of light dried malt extract,
100g of Cascade, and
American Ale yeast

I'm hoping to make a heavily hopped (think Holgate's Hoppinator), higher alcohol pale ale.

Any suggestions?

Cheers

Daz

I'd go with the pale Ale and even the 2kgs of malt, but to even it out you are going to0 want to add some hop additions.

Cascade is a great hop, my personal favorite for my Honey Porter recipe.

I'd go for an 8 litre boil. Dissolve your malt in 8 litres of water and bring to boil again. 25gm of Cascade at 30 mins, 25gm at 15 mins and 20gm at flame out.

Should be an interesting brew.

thanks, mate.
what about dry hopping? worth leaving 10g for the fermenter?

Go the dry hopping. 10 gr sounds good, about 4 to 5 days into your fermentation. Then leave it for another week, at least.

Personally, I love the Cascade hop flavour and aroma.

OK, I boilt 8 litres (in two pots - halved all the adjuncts as the pot wasn't big enough), added 500g of a maltodextrin/dextrose mix (Coopers stuff u had lying around for priming purposes).

I hopped 25g at 30min, 25 at 45min, 25 at 60min, then 10g at flameout with the kit added.

I've kept 15g to dry hop in about 5 days.

The OG was 1065..... I'm expecting this brew to be an arsekicker, but the aroma is sensational. This is my first crack at Cascade hops.

So, now I wonder when or if to rack??????

I havent racked in years as I generally dont care about a cloudy brew, but this one was pretty cloudy.

Any advice would be much appreciated.

I'd just let it sit longer in the primary - wouldn't bother with the racking unless it was for a good reason. Leaving it in primary will clear it out more and not hurt it at all.

Is it just me or is this recipe looking like a bit of an AIPA?

Bum wrote:I'd just let it sit longer in the primary - wouldn't bother with the racking unless it was for a good reason. Leaving it in primary will clear it out more and not hurt it at all.

Is it just me or is this recipe looking like a bit of an AIPA?

I'm another one who is not usually a fan of racking, unless there's a very good reason for doing it.

With all of those ingredients, I agree it looks like an AIPA. Should be very tasty if given a bit of time to mature.

I just re-read my post and it looks like I'm suggesting that leaving it in primary will clear it more than racking to secondary - I just mean that more time in primary will clear it.

Bum wrote:I just re-read my post and it looks like I'm suggesting that leaving it in primary will clear it more than racking to secondary - I just mean that more time in primary will clear it.

I agree with Bum, more time in primary will help to clear it.

I usually leave my brews in primary for between 2 to 3 weeks, and then bottle straight from primary.
If you want to make sure you drop almost everything out, lower the temp on your primary to about 2ºC for a few days before bottling.

There are others who are fans of racking, but I only see the need to do it for lagering a pils etc.

Thanks, fellas. I forgot to mention I will be kegging this little arse kicker. I'll let it bubble away for a couple of weeks and see what she's like.

I rack but then i also reuse the yeast cake so like to grab it early and clean it up a bit.

I also like to fine my beers (gelatine/polyclar) and occasionally dry hop, neither of which i want in a yeast cake i plan on re-using.

But with yeasts like nottingham, ringwood, cask ale, west yorkshire i am finding the beer is clear after 2 weeks in primary and racking only serves to free up a fermenter.

Anyway, recipe looks like a nice AIPA. I actually have one fermenting at the moment, a rye IPA with amarillo and cascade. Smelt so good! Lovely spicy, bready aroma of the rye and a very unsubtle hop schedule. Its the recipe out of the BYO magazine that won a fellow croweater the APA catgeory at AABC last year.... well, my interpretation of the style anyway.

Will be dry hopping this straight in primary once fermentation slows down as its a US05 that i was given so dont need. Will also fine straight into primary before racking to keg.

Daren,

Let us know how it turns out! Sorry I'm late getting back to you, but I would have dry hopped as well and not racked, just left in primary to clear.

no wuckers. as yet there's no life in the fermenter, but i find in these months it takes a bit longer then it brews madly.
I'll dry hop in a couple of days once the brewing really begins.

I'm gonna keg this shortly. The OG was 1065 and is 1020 after 2 weeks. It took 3 days really fire up then it wet gangbusters. I dry hopped the remaining hops about a week ago.

Anyone reckon i should hold off? It's been quiet for about 2-3 days now. I reckon it's ran its course. I was hoping for a lower gravity, but not to be. It was brewed at a steady 19-20C the whole time.

I just had a sample while checking the gravity and it does taste great,but it's bloody cloudy. I'm hoping the kegging takes someof that out.

If you leave it in the fermenter longer (especially if you can bang it in the fridge) the clarity will improve.

Ahhh... impatience took over (mainly my wive's) and i kegged it an hour or so ago.... just keen to get into it now!

The beer will be the same. For a beer like this you'd just be clearing it up for visual purposes. Should still be as good either way. Enjoy!

mate, it tasted great warm and out of the tap. Reckon out of the special tap on the fridge it will a sensation