We take a run at reverse-engineering Peter Ausenhus's excellent Worth Pale Ale. As brewed in Episode 3.
Five gallons, all-grain:
- 9.25 lbs Rahr 2-row pale
- 8 oz English Caramalt
- 2 oz Belgian Special B
- Single infusion, 60" at 154 F
- 0.75 oz US Magnum (pellet, 14.something%) @ 60"
- 1 oz Centennial (whole cone homegrown) @ 15"
- 1 Whirlflocc tablet @ 15"
- 1 oz Centennial (whole cone homegrown) @ 0"
- 1 oz Cascade (pellet, 6.something%) @ 0"
- Wyeast 1450 Denny's Fave 50
- 7 days at 65 F
- 14 days at 38 F
- keg & force carb
- drink it like you brewed it
- steep the Caramalt and Special B
- replace 9.25# Rahr 2-row with 6 lbs Gold LME and 1 lb Gold DME
- increase the 60" hop addition to 1 oz
Chip brewed an extract batch of this beer in mid-November 2010 using the Wyeast 1945 NeoBrit yeast and fermenting a bit warmer around 70-74F. OG was 1.052. After a week, SG was 1.014 with a healthy head of krauseny funk still on top. Wonderful grapefruit nose and flavor, which was the reason for intentionally fermenting a bit warmer. Can't wait for this one!