This recipe has been brewed 2 time(s)
Brew Session: Cut Throat Trout Ale II
BackAlleyBrewing
11/14/2015 12:00:00 AM
- Water Infusion
- Mash/Boil
- Fermentation
- Tasting Notes
Added 4 grams of gypsum to raise ph, not sure it did anything. Fermenting nicely at 66 F. On 11/17 I observed that the vent was cloudy and some yeast on the bottom?? Also the upper shell of fermenter seems to have yeast foam on it. Also it was fermenting fairly actively. Not sure how this happened.
Brew Session: Cut Throat Trout Ale II
BackAlleyBrewing
6/22/2015 12:00:00 AM
- Water Infusion
- Mash/Boil
- Fermentation
- Conditioning
- Tasting Notes
Actually pulled of an additional 2qts, but did not boil it. Not sure that was the right thing to do. Trying to increase sugar content. Nice orange color, great aroma, whirl pooled in fermenter and hops settled easily and we blew them out quickly. 163 degree was a bit cool to get mash to 150. Need to modify.
Recipe Facts
Cut Throat Trout Ale II
American Pale Ale
- 5.00 Gallons Liters Batch Size
- 6.50 Gallons Liters Boil Size
- 60 min Boil Time
- 1.077 OG
- 1.019 FG
- 57.5 IBU (tinseth) Bitterness
- 0.75 BG:GU
- 6.4° SRM Color
- 65% Efficiency
- 7.4% ABV Alcohol
- 264 per 12oz Calories
